Chocolate Whiskey Caramel Cupcakes

250g (½ cups) self raising flour (can use gluten-free if needed)
210 / (1 cup) caster sugar (or coconut sugar)
75g (½ cup) CHOC CHICK cacao powder
1 tsp baking powder
240ml (1 cup) dairy-free milk
120ml (½ cup) vegetable oil
1 tbsp whiskey
 
12 tsp dairy-free caramel
 
Frosting
 
150g (⅔ cup) dairy-free butter
60ml (¼ cup) whiskey
50g CHOC CHICK cacao butter, melted
600g (3 ¾ cup) icing sugar
 
Raw chocolate, grated (recipe here) (optional)

Pre-heat the oven to 180c and line a cupcake tray with 12 cases.

Place all of the dry ingredients into a bowl and mix together well.

In a jug, mix together the dairy-free milk, vegetable oil and whiskey.

Pour the wet ingredients into the dry and stir together until you have a smooth chocolatey batter.

Divide the mixture between 12 cupcake cases, using approx. ¼ cup of batter per case. 

Bake in the oven for 15-20 minutes, until a cake tester comes out clean. Then leave the cupcakes to cool completely on a wire rack.

Once cool, core the cupcakes and fill each one with a tsp of caramel.

For the frosting, add all of the ingredients to a food processor (or mixer) and process until you have a smooth and creamy buttercream.

Transfer the buttercream to a piping bag, using a star shaped nozzle. Pipe swirls onto each of the cupcakes cakes, then drizzle a little caramel over each.

Store the cupcakes in an airtight container at room temperature for up to 3 days.