Salted Caramel Drizzled Choc Cuppies

INGREDIENTS

4 eggs
1 cup sugar
Beat together till light and creamy
Mix together ½ cup oil and ½ cup boiling water
Sift in
1 ½ cup flour
4 tablespoon cocoa
3 teaspoon baking powder
1 teaspoon sifted coffee
Add oil mixture and fold quickly and lightly
place in cupcake cases,bake at 180 for ± 10 minutes

METHOD

For the topping:
Add to a mixing bowl 6 tablespoon nutella
1x250ml fresh cream or imitation cream
Whisk till stiff
Pipe ontop of cooled cupcakes

Melt 6 blocks diary milk chocolate,mix in little nestle or fresh cream to make a smooth consistency
Drizzle over mousse
Mix caramel treat with a pinch of salt
Drizzle over cake
Top with chopped crunchie/honeycomb or deco as desired

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