Chocolate Toffee Cupcakes

prep 25 mins, plus cooling & setting cook 30 mins
  • 200 g (7 oz) (about ½ can) sweetened condensed milk
  • 50 g (2 oz) caster sugar
  • 65 g (2½ oz) unsalted butter
  • 2 tablespoons golden syrup
  • 12 Vanilla Cupcakes (see page 22)
  • 100 g (3½ oz) plain chocolate, chopped
  • 100 g (3½ oz) milk chocolate, chopped

Put the condensed milk, sugar, butter and golden syrup in a medium, heavy-based saucepan and heat gently, stirring, until the sugar has dissolved. Cook over a gentle heat, stirring, for 5 minutes or until the mixture has turned a pale fudge colour.

Leave to cool for 2 minutes, then spoon the toffee over the top of the cooled cakes.

Melt the plain and milk chocolate separately (see pages 16–17). Place a couple of teaspoons of each type of melted chocolate on to a cake and tap the cake on the work surface to level the chocolate. Swirl the chocolates together using the tip of a cocktail stick or fine skewer to marble them lightly.

Repeat on the remaining cakes. Leave the chocolate to set before serving.

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