Coffee-toffee cupcakes

If you've got a sweet tooth and also love coffee-flavoured desserts, these cupcakes are going to be right up your street!

What you need:

• 150g of firmly packed muscovado sugar
• 2 tablespoons of instant coffee
• 300g of self raising flour
• 2 large eggs
• 125ml Milk
• 125g Salted Butter
• 150 g Mini Fudge Chunks
• Silverspoon Cakecraft Chocolate Flavoured Strands
• 1 Tin of Carnation Caramel or 400g of other Dulce de Leche

What you do:

1. Pre-heat oven to 180C. Line 2 x Pyrex Non stick Bakeware Muffin tins with butter and then place paper cases into each of them
2. Fit the K beater to a Kenwood Chef and beat sugar and butter until light and fluffy. Mix coffee with 3 tablespoons of water in a Pyrex jug, then beat the eggs into that mixture, one at a time. Add mixture slowly to egg and sugar, at low speed until fully incorporated.
3. Slowly add flour and milk and mix until everything is well blended in. Pour in the fudge pieces and stir with a wooden spoon.
4. Divide mixture between cases and bake for approximately 20 minutes. Check the inside is cooked with a skewer, if not, cover with Bacofoil and bake for an extra 5 minutes; do not allow top to burn.
5. Stand cakes in for 10 minutes in pan before turning out with paper cases still in place onto a wire rack.
6. Let it cool completely. Top each with a portion of the Caramel and sprinkle with chocolate flakes.

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