A 12-hole cupcake tray, lined with Christmas paper cases
Preheat the oven to 180c/160c Fan/Gas 4
Put the flour, cocoa powder, sugar, baking powder, salt and butter into an electric mixer (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.
Whisk the milk ,egg, and vanilla extract together in a jug ,then slowly pour about half into the flour mixture.
Beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
Line a 12-hold cupcake tray with paper cases.
Spoon the mixture into each of the paper cases until 1/3 full, add a tsp of salted caramel sauce and cover with more mixture until each case is 2/3 full.
Bake in for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Using a sharp knife cut the tops off the 12 candy canes to use as handles
When the cupccakes are cold, spoon a dollop of Avonmore Caramel Whipped Cream onto each cupcake.
Place a candy cane into the side of each cupcake and decorate with Christmas sprinkles.