Caramel Cornflake Cupcake

 Sauce

250g caster/granulated sugar

125ml water

250ml double cream

1/2 tsp vanilla extract

Chocolate cake

2 eggs

125ml coffee

125ml buttermilk

110g vegetable oil/sunflower oil

140g AP flour

185g caster sugar

35g cocoa powder

1/2 tsp Bicarbonate soda

1/4 tsp salt

35g chocolate chips ~ dust with flour

Buttercream

200g soft unsalted butter ~ soft

290g icing sugar ~ sift

1/4 tsp salt

Approx half of the cooled caramel sauce

Caramel Cornflake

225g caster sugar

150g double cream

75g cold butter

1/2 tsp salt

1/2 tsp vanilla

90g cornflakes

Directions/Instructions:

1. Preheat oven to 160 deg C and prepare a cupcake pan with cupcake liners.
2. In a large bowl, use a whisk to beat the eggs lightly.  Then add in the coffee and buttermilk to combine together.
3. Sift in the dry ingredients into the egg mixture and whisk together to combine into a smooth batter.
4. Pour the batter into the cupcake liner, filling 3/4 of the way full.  Bake the cupcake for between 20-25 mins.  Allow cupcakes to cool completely.
5. Using the paddle attachment whip the butter at medium-high speed for 3-4 mins, scraping down the bowl occasionally.  Beat the butter until it looks lighter in color.
6. Slowly add the sifted powdered sugar, whip to combine.  Then slowly add 1/2 of the cooled caramel sauce.
7. Pipe the caramel buttercream on a cooled cupcake and place a piece of caramel cornflake on top