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