Caramel Apple Cupcakes with Salted Caramel Buttercream

I have been looking forward to Cupcake Camp but didn't have time to try out any recipes beforehand. I decided to do a Halloween inspired cupcake similar to a toffee apple. The cake was really moist and crisp with the crunch of apple pieces. It paired quite well with the salted caramel buttercream. I added a little jelly skull for the Halloween effect :) 

adding apples to the batter 

 ready to go in the oven 

 caramel filling 

 make a hole in the centre 

 fill with caramel 

 cover it back 

 pipe frosting on top 

sprinkle with mini fudge pieces

 final result 

Caramel Apple Cupcakes from Crazy about cupcakes
1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups flour 1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored and chopped small

Caramel filling
1/2 cup packed light brown sugar
55g butter
1/4 cup heavy cream
1 teaspoon vanilla extract

Salted Caramel Buttercream 
125g caster sugar
80ml double cream
1/2 teaspoon salt (to taste)
1 teaspoon vanilla extract
160g salted butter, softened
200g icing sugar, sifted

For the cake

• Preheat the oven to 180C.
• In a large bowl, beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed.  
• Add the eggs one at a time. Beat for 1 minute after each addition. 
• In a separate bowl, sift together the flour, baking powder and salt. 
• Slowly add the dry mixture to the wet mixture. 
• Beat until well blended.
• Stir in the apples.
• Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
• Leave to cool in the pan.

For the filling

• In a saucepan over medium heat bring the brown sugar, butter and cream to a boil. 
• Reduce heat to a simmer and continue stirring for 5 minutes.
• Remove from heat.
• Stir in the vanilla extract.

For the buttercream

• To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil.
• Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat.
• Stand well back and add the cream.
• Be very careful as it's searing hot and may splatter a little.
• it will reach or 'seize' and you may think it has gone wrong; it hasn't.
• Keep stirring, adding the salt and the vanilla.
• Leave until stone cold.
• For the buttercream icing, cream the butter and icing sugar for at least 5 minutes.
• Add the caramel.