12 milk chocolate coated caramel candies (such as Rolos or Lindt Lindor balls)
12 Chocolate Cupcakes
1 portion Chocolate buttercream icing (see Linked recipe below)
1 bottle instant hardening chocolate topping, to decorate
1 bottle thick caramel topping, to decorate
3 x 50 g chocolate-coated honeycomb bars, chopped, to decorate
1 package edible gold star decorating candies, to decorate
- Push 1 chocolate coated caramel candy (such as Rolo or Lindt Lindor ball) down into centre of each cupcake.
- Fit a piping bag with a 1cm plain nozzle and fill with icing (see Linked recipes below). Hold bag in an upright position and put nozzle at cupcake edge. Squeezing, pipe around edge, then spiral inwards, layering rings of icing. Repeat with remaining cupcakes and chocolate icing.
- Freeze for 5 minutes to chill icing. Drizzle chocolate topping, then caramel sauce over icing, allowing extra to run down sides. Scatter over honeycomb pieces and decorate with edible stars.