Ingredients:
For 10 cupcakes
. 320 g sugar
• 110 g butter
• 2 eggs
• 80 g flour
. 34 cull. Coffee yeast
chemical
For the cream
• 130g butter
• 50 g brown sugar
• 5 cups milk
• 100 g sugar

Method:
In a heavy saucepan, make a dry caramel with 200 g of sugar. To do this, bring to boil over bright 50 g sugar. Once the sugar has melted add again 50 g without stirring, and so on until a caramel a beautiful amber color.

Place the bottom of the pan in a container filled with cold water to stop cooking. in helping you to a tablespoon, form figures for the 10 decorating cupcakes on parchment paper or paper aluminum.

Pour the remaining caramel on a separate sheet of parchment paper, let harden.

Preheat oven to 1800 C (gas mark 6).

Beat the butter with 120 g sugar. Add the eggs one by one and then the flour with the yeast chemical.

In a large metal bowl, crush plate caramel chips with roughly the end of a rolling pin.

Stir in 60 g of toffee bits to the dough.

Chip Caramel Cupcakes Recipe