Amlou and Chocolate Hi Hat Cupcake with Caramel

Preheat oven to 350 degrees F (180 degrees C). Line a 12-hole muffin tin with muffin tin liners.

In a large bowl, use an electric mixer to beat the Unsalted Butter (180 g) and the Caster Sugar (150 g) until soft and creamy.

In a large bowl, mix Self-Rising Flour (150 g), Salt (1/2 tsp), Unsweetened Cocoa Powder (3 Tbsp) and Baking Powder (1 tsp).

In another medium-size bowl, mix together the Eggs (3), Whole Milk (4 Tbsp), and Dark Chocolate (100 g). Place the liquid mixture into the butter and sugar mixture. Mix until smooth.

Fill the muffin tin liners with 2/3 cup of the mixture in each cup. Use an ice cream scoop to obtain same-size cupcakes. Place the muffin tin in the warm oven and bake for 20 minutes or until a skewer comes out clean. Once baked, cool the cupcakes on a cooling rack for frosting.

To make the frosting, use an electric whisk to slowly beat together Unsalted Butter (240 g), Powdered Confectioners Sugar (500 g) and Whole Milk (3 Tbsp) until smooth and fluffy. Then add the Amlou (120 g) and gently combine with the frosting.

Use a cupcake corer or a knife to create a well in each cupcake going no more than halfway down the center. Fill each well with Caramel Sauce (120 mL). Using a piping bag will help obtaining a neat result.

Pipe a tall mound of frosting on each cupcake. Place the cupcakes in the fridge for 30 minutes or until the frosting is very firm.

To make the frosting coating, place the Dark Chocolate (200 g) and Coconut Oil (2 Tbsp) in a microwave oven and stop to stir every 15 seconds until smooth and creamy. Cool the chocolate until it reaches room temperature.

To coat, place the melted chocolate into a large deep bowl. Dip the frosting part of the cupcakes into the chocolate, making sure you let the excess of chocolate dripping back inside the bowl once the cupcakes have been dipped.

Place in the fridge for 10 minutes to firm up before eating.