- sticks of melted butter - 1 1/2 Pieces
- brown sugar - 1 cup
- sugar - 1/2 cup
- vanilla extract - 1 st. a spoon
- wheat flour - 2 cups
- soda - 1/2 teaspoonfuls
- eggs - 2 pieces
- Chocolate sweets with caramel - To taste
- softened butter - 1/2 cup (cream)
- powdered sugar - 3 cups (cream)
- milk - 1/4 Glass (cream)
- vanilla extract - 1 teaspoon (cream)
1. Preheat the oven to 160 degrees. Sprinkle with oil a cupcake mold. Beat butter, sugar and vanilla extract with a mixer at medium speed, about 3-5 minutes. In another bowl, stir the flour and soda. Then add the eggs to the creamy mixture and beat well. Finally add flour mix and whisk at low speed. 2. Using a spoon, put the dough into the prepared form, filling each compartment with 1/3. 3. Top with one candy. 4. Lay the remaining dough over the sweets, so that each bowl is filled with 2/3 of the whole volume. If there are 12 compartments in your form, bake the muffins at 160 degrees in the oven for 12-15 minutes to the ends of the golden color. 5. Allow to cool at room temperature. If you use a form for mini-cupcakes, fill the molds with 2/3, place the candy on top and bake at 160 degrees in the oven for 6-8 minutes to the brim of the golden color. 6. To prepare the cream, whip butter, sugar, milk and vanilla extract in a large bowl at medium speed for about 3-5 minutes. Decorate the cooled cupcakes with cream and serve.
Servings: 6-8