A sprinkling of crunchy Anglesey sea salt flakes brings out the delectable salty sweetness of these cupcakes for an amazing taste sensation.
150g extra-fine dark Swiss chocolate,
150g unsalted butter, softened
150g golden caster sugar
3 large free-range eggs
150g self-raising flour
75ml soured cream
40g dark chocolate
260g salted caramel sauce
Anglesey sea salt flakes, to decorate
Ready in: 50 minutes,
plus cooling and setting
Makes: 12 cupcakes
Heat the oven to 180°C/fan 160°C/350°F/gas 4. Line a muffin tin with 12 paper muffin cases.
To make the cupcakes, gently melt the chocolate in a bowl, either over simmering water or in the microwave.
Beat together the butter and sugar until light and creamy. Add the eggs, one at a time, along with a spoonful of flour. Mix in the remaining flour, soured cream and melted chocolate, until combined.
Divide the mixture among the muffin cases and bake for 20-25 minutes, until risen and just firm to the touch. Remove from the tin and cool on a wire rack.
For the topping, melt the chocolate as before, then leave to cool for a couple of minutes. Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then swirl with melted chocolate. Sprinkle with sea salt flakes. Leave for 30 minutes for the chocolate to set.