Caramel Cupcakes

Preheat the oven to 175°C top/bottom heat and line a muffin tray with muffin cups.

Beat the butter with the powdered sugar and salt until white and fluffy.

Add the eggs one by one. Meanwhile, chop the chocolate medium fine and mix with flour, baking powder and cocoa.

Add the flour mixture to the butter mixture together with the milk and mix everything briefly and vigorously. Finally, fold in the chocolate.

Divide the batter among the muffin cups and bake the muffins for about 25 minutes. Allow the finished muffins to cool well and cut out an indentation in the center with an apple corer.

Bring the cream candies to a boil with the cream over medium heat, stirring repeatedly until the candies have dissolved and a creamy caramel sauce has formed.

Pour this sauce into the respective cavities of the 12 muffins.

Mix the guma with the powdered sugar until fairly firm.

Melt the white chocolate in batches in the microwave (stirring every now and then). Fold the slightly overcooled chocolate into the guma pâtisserie cream. Pour the finished guma cream into a piping bag with a large star nozzle (approx. ø14mm) and pipe on in a circle.

Decorate as desired.

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