1 3/4 cups plain flour
2 cups sugar
3/4 cup cocoa powder
2 tspn baking soda
1 tspn baking powder
1 tspn salt
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tspn vanilla extract
Combine flour, sugar, cocoa, baking soda, baking powder and salt in bowl of a stand mixer. Add eggs, coffee, buttermilk, oil and vanilla.
Beat at medium speed for two minutes. Batter will be thin. Pour approximately 1 tablespoon batter in the bottom of each patty pan. Place a piece of snickers bar on top of batter (I cut the Snickers bars into 6 pieces). I also tried a batch without snickers in the centres, but mixed caramel bits through the batter.
Add more batter on top to fill the patty pans 2/3 full. Bake at 180 C for approximately 20mins or tops spring back slightly.
NB: This could also be done with a box mix - just add pieces of snickers to the batter.
250gms softened butter
2 1/4 - 2 1/2 cups icing sugar
Approximately 1 tbspn milk
Beat butter and icing sugar together, add enough milk to make a piping consistency. To make chocolate buttercream add 2 tbspns dark cocoa.
3/4 cup caster sugar
1/4 cup water
1/3 cup firmly packed brown sugar
150 ml cream
Combine caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil, reduce heat and cook without stirring until mixture turns a light golden colour. Remove from heat and use a wooden spoon to stir in brown sugar. Add the cream and return to medium heat and cook, stirring until smooth. Let cool before drizzling over iced cupcakes.
NB: You could also use bottled caramel sauce