I made these for Cupcake Camp Bournemouth this weekend. The event was really successful and all the cakes were sold to benefit Macmillan Cancer Support. I was inspired to make these by some photos I'd seen recently around of man cakes. They're very simple looking but taste amazing!

These "man cakes" went down pretty well I think! I was only able to make 24 since we were coming from London but they were all sold in about 30 minutes!
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I made chocolate cupcakes filled with salted caramel and topped with salted caramel frosting and a chocolate pretzel.

The frosting tastes like caramel but there's not actually caramel in it. The brown sugar is a little grainy so it's best to make it the day before and let it mature for one day.

Chocolate Devil's Food Cupcakes with Caramel Frosting

2 cups self rising flour

1 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter

1 1/2 cups light brown sugar

1/2 cup sugar

3 large eggs

1 1/2 cups buttermilk

2 tsp vanilla

1. Preheat the oven to 350 F/180 C and line muffin tray with paper liners. In a small bowl sift together the flour, cocoa powder, baking soda and salt, set aside.

2. In a large bowl on medium speed cream the butter until smooth. Add the sugars and beat on high until fluffy. Add the eggs one at a time, beating well after each addition.

3. Add the flour mixture in three parts, alternating with the buttermilk, beating after each addition. Add in the vanilla and beat until all the ingredients are combined. Don't over beat.

4. Fill each cup three quarters full and bake for 25-30 minutes. Place on a cooling rack.

2 cups unsalted butter at room temperature

5 cups icing sugar, sifted

1 1/2 cups light brown sugar

1/2 cup milk

2 tbs dark corn syrup (or golden syrup)

2 tsp vanilla
Fleur de sal

1. In a large bowl cream the butter on medium high speed with an electric mixer until smooth. Add the brown sugar and combine. Add in the icing sugar half a cup at a time on low speed.

2. Add the milk, syrup and vanilla. Beat until smooth and creamy about 3 minutes. I sprinkled some Fleur de sal on top after I frosted them. Store in an airtight container until ready to use.

Store bought pretzels

Dark chocolate

Fleur de Sel (I bought this at Whole Foods)

1. Melt the chocolate in a microwave safe bowl at 30 second intervals.

2. Dip each pretzel in chocolate and sprinkle with the Fleur de sel and place on a cooling rack till the chocolate is dry.

2 cans Carnation caramel

Fleur de sel

1. Stir the caramel into a medium sized bowl and stir in some Fleur de sel 1/2 tsp at a time to taste.

2. Cut a cone shape out of each cupcake once it's cool and cut off the cone bit. Spoon in about one tablespoon of caramel and place the top of the cake on top.

3. Frost and top with a chocolate covered pretzel. Enjoy!