Chocolate and caramel cupcakes

Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.

Sift flour and cocoa together onto a plate. Fold into creamed mixture alternately with milk and choc chips, starting and finishing with flour.

Spoon mixture into patty cases until 2/3 full. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

Caramel icing: Meanwhile, combine sugar, butter and milk in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Remove from heat. Cool. Stir in icing sugar.

Spread icing over cakes. Top with jersey caramel halves. Store in an airtight container.

Top tip If preferred, top with choc chips or grated chocolate.

For more cupcake recipes, see this week's Woman's Day (on sale August 25).