Ingredients
• 125g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 200g (1 1/3 cups) self-raising flour
• 50g (1/2 cup) cocoa powder
• 185ml (3/4 cup) milk
• 16 Arnott's Tiny Teddy chocolate biscuits
• Caramel topping
• 1 x 395g can condensed milk
• 1 tbs golden syrup
• 30g butter
Method
1. Preheat oven to 180°C. Line sixteen 125ml (1/2-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and cocoa, alternately with the milk, until combined.
2. Spoon the mixture among paper cases. Bake for 15 minutes or until a skewer inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.
3. To make the caramel topping, place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens.Transfer to a heatproof bowl and stir for 1-2 minutes or until cooled slightly.
4. Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.
