Chocolate and Caramel Muffins

Baked one of the latest Tesco recipe cards today. Every time I go into my local Tesco’s I check to see if there are any new recipe cards. I always feel awkward if there are new ones, I feel like a thief taking all the cards. It doesn’t help that the cards are next to the security guard. I get my worry sweats on. I wish I wasn’t a worrier. However, jokes on him, I have ten new recipe cards, 75% of which I will never cook. I have shown him!

Anywho back to the recipe. I made this exactly as dictated, but my caramel sauce, though very delicious, did not have the right viscosity for piping. They are very tasty, but very rich! Not sure I will be having many. Alec loves them though.

Ingredients
225g (8oz) butter, softened
240g (8 1/2oz) soft light brown sugar
3 eggs
1 1/2 tsp vanilla extract or vanilla bean paste (optional)
300g (10 1/2oz) plain flour
30g (1oz) cocoa powder
1 tsp baking powder
1 small bar dark chocolate, shaved, to decorate

For the salted caramel sauce
200g (7oz) caster sugar
150g (5 1/2oz) butter, softened and roughly cubed
100ml (3 1/2fl oz) double cream

First, make the sauce. Heat the caster sugar in a pan with 4 tbsp water, until dissolved, then bring to the boil slowly. Bubble for 3-5 minutes, until you have a dark amber colour. Short for time? Use finest* salted caramel sauce, but spoon it in rather than piping.
Remove from heat and add the butter, stirring until melted. Mix in the cream and a pinch of salt, then leave to cool for 1 3/4 hours.
Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Cream the butter and brown sugar, until pale. Add the eggs, one at a time, and mix well, then add the vanilla, if using. Sift in the flour, cocoa powder and baking powder and mix, until a soft dough forms.
Divide the mixture equally between a 12-hole muffin tin and bake for 23-25 minutes. Remove from the oven while still quite soft in the centres. Using a small jar, gently press a well in the middle of each. Leave to cool in the tin for 5 minutes, then put on a wire rack to cool completely.
Using a piping bag fitted with a star nozzle, pipe the caramel into each cupcake, or spoon it in and swirl with the back of a teaspoon. Scatter with a pinch of salt and chocolate shavings. Refrigerate until serving.