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Salty-sweet – a combination that can’t be beat! Using a pinch of good-quality sea salt gives the frosting the crunchy saltiness that makes these cupcakes just perfect.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

FOR THE FROSTING

670g (1lb 7oz) ICING SUGAR, SIFTED

210g (7½oz) UNSALTED BUTTER, SOFTENED

70ml (2½fl oz) WHOLE MILK

30g (1oz) TINNED CARAMEL OR DULCE DE LECHE

PINCH OF GOOD-QUALITY SEA SALT (SUCH AS MALDON)

FOR THE FILLING AND DECORATION

100g (3½oz) TINNED CARAMEL OR DULCE DE LECHE

PINCH OF GOOD-QUALITY SEA SALT

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.