Double Chocolate Salted Caramel Cupcakes

Ingredients
1 ½ cup + 2 tablespoons (200 grams) all-purpose flour sifted
1/2 cup (100grams) granulated sugar
1 100g Lindt sea salt caramel milk chocolate melted
4 teaspoons (16 grams) baking powder
(400ml) bonsoy
2½ tablespoons (35 grams) vegetable oil
1 teaspoon of cinnamon
1 teaspoon vanilla extract
2 teaspoons chocolate extract
For the icing 1 100g Lindt sea salt caramel dark melted

Method
Preheat the oven to 160 degrees C (320 degrees F).

In a large Mason Cash bowl, combine the flour, sugar, cinnamon and baking powder.
In a separate Mason Cash bowl, whisk the milk, vegetable oil, melted milk chocolate, vanilla and chocolate extracts.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.

Pour the batter into a greased 12 cup Bakemaster pan. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool the moist dark chocolate cupcakes cake on a wire rack and then ice the cupcakes. Drizzle or spread the melted dark sea salt caramel chocolate over the baked cupcakes