Fudge Caramel Cupcakes

Grease the cake dish well. Place 400 grams of sugar and 340 grams of corn syrup into a heavy saucepan, heat until the sugar dissolves. Add the can of sweetened condensed milk and stir constantly until reaching 120°C. Add the vanilla flavor paste. Pour the caramel into the dish and let it cool for 3 hours. To store the caramel, you can wrap it in parchment paper.

Preheat the oven to 180°C (160°C for fan oven).

Prepare 500 grams of FunCakes cupcake mix according to the package instructions. Place the cupcake liners in the muffin pan and fill them halfway with the batter. Press a piece of caramel into the batter. Bake the cupcakes for 18-20 minutes until golden. Remove them from the pan and let them cool completely on the countertop.

Prepare 250 grams of FunCakes buttercream mix as indicated on the package and add the dulce de leche flavor paste. Place the #1M tip in the piping bag and fill it with buttercream.

Pipe swirls of cream on the cupcakes and decorate with small pieces of caramel and hazelnut crunch.

Fill a piping bag fitted with the #1M tip with buttercream and pipe swirls on the cupcakes. Decorate the swirls with small pieces of caramel and hazelnut crunch.