Gluten free Caramel cupcakes

Last Friday it was my Niece's 5th Birthday which I made a "Frozen" themed birthday cake for, coming soon...
Then on Sunday my Nephew had a little party to celebrate his second birthday which was on Monday, his cake was being taken care of by his Nana and Mama but my little sister asked if I could bring something sweet.
I had been wanting to use my red and white stripe baking cups from Wholeport for a while, so I decided to make indulgent mouth-watering rich and moist caramel mud cake cupcakes topped with caramel whipped cream, decorated with sweet popcorn so they looked like little pots of popcorn.

Gluten Free

12 Cupcakes

Method

Caramel mud cake

Preheat oven to 160-180 deg C (325-350 deg F).
Line muffin tray with paper cases or baking tray with baking cups
In a small saucepan melt the butter, chocolate, sugar, syrup and milk over a low heat, stirring until smooth.
Remove from heat and pour mixture into whisking bowl. Whisk for five minutes to allow mixture to cool.
Whisk sifted flour and ground almonds into the mixture, then egg.
Divide the the batter between the cases
Bake for about 30-40 mins until cakes bounce back when lightly pressed
Place on wire rack to cool