Michael and Rachel's

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Caramel Mud Cakes

Updated: 25 Apr 2015

Ingredients

  • 125g butter, chopped
  • 125g white chocolate, chopped
  • ⅔ cup (150g) firmly packed brown sugar
  • ¼ cup (90g) golden syrup
  • ⅔ cup (160ml) milk
  • 1 cup (150g) plain flour
  • ⅓ cup (50g) self-raising flour

  • 1 egg

  • Icing sugar, stencil / doily

Method

  1. Preheat the oven to 170°C. Line a cupcake tin with paper cases.
  2. Combine the butter, chocolate, sugar, syrup, and milk in a small saucepan. Stir over a low heat until smooth. Transfer the mixture to a separate bowl and cool for 15 minutes.
  3. Sift both kinds of flour and add to the chocolate mixture, then add in the egg.
  4. Divide the mixture between the cases, filling each one about ⅔ full.
  5. Bake the cakes about 30 minutes, but check carefully as cooking time will vary depending on the size of the case used. They are done when golden brown on top and springy to the touch.
  6. Once cool, place a stencil or doily over the cakes and dust with icing sugar to create patterns and shapes.