Chocolate and Salted Caramel Cupcakes

Preparation

Break up the extra-fine dark Swiss chocolate. Soften the unsalted butter.

For the Cupcakes

For the Topping

And the rest...

1. 1 Heat the oven to 180°C/350°F/ gas 4 (160°C for fan ovens). Line a muffin tin with paper muffin cases.
2. 2 To make the cupcakes, gently melt the chocolate in a bowl, either over simmering water or in the microwave.
3. 3 Beat together the butter and sugar until light and creamy.
4. 4 Add the eggs, one at a time, along with a spoonful of flour.
5. 5 Mix in the remaining flour, soured cream and melted chocolate, until combined.
6. 6 Divide among the muffin cases and bake for 20-25 minutes, until risen and just firm to the touch.
7. 7 Remove from the tin and cool on a wire rack.
8. 8 For the topping, melt the chocolate as before, then leave to cool for around 2 minutes.
9. 9 Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then swirl with melted chocolate.
10. 10 Sprinkle with a little salt.
11. 11 Leave for 30 minutes for the chocolate to set.