Milk chocolate caramel/Candy Cupcakes

I have some very sweet friends that just moved to town, and I wanted to bake a little something for them just to say "Welcome" and we love you. They have a little boy who I`m thinking will love these cupcakes. The milk chocolate pairs so well with caramel and makes this cupcake a delightful treat.

Norwegian chocolate is one of a kind and I dare to say the best in the world. My fridge has been stocked up on this kind of chocolate since Christmas so I decided to make good use out of it.
Any chocolate can be used in this recipe but the better tasting chocolate, the better tasting the cupcakes will be. You can even use your favorite candy. For example starburst (which is infact gluten free) as they will melt just like chocolate over heat.

The basic muffin recipe is from Gluten-free baking classics, but I added my own touch to it to get the rich caramel milk chocolate flavor in it.

Candy cupcakes

1 cup granulated sugar
2 large eggs
1 1/4 cups brown rice flour mix
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup canola oil
1/4 cup whipping cream

1 tsp  pure vanilla extract

10 dumle (pieces of candy/chocolate)

Preheat oven to 350 F/180 C. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, whipping cream (heat up on stove and add candy then stir till it melts) and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in center of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.

Milk chocolate frosting:

3 Egg whites

2 Tbs Vanilla sugar

1/2 Cup Sugar

1 Chocolate bar

Place a pot with water on the stove and get it to boil. On top of that place a bowl with the ingredients, then using a hand mixer - mix it for about 7-10 minutes. Set aside. Pour the water out of the pot and put the chocolate bar in and let it melt. Pour melted chocolate to the other bowl with the egg white cream and stir together. Let cool in the fridge before you decorate the cupcakes.
PS: can also now be mixed in with whipped cream for a more sturdy frosting.

-Kathrine-