date:Aug 30, 2013
Ingredients
125g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
1 tsp vanilla essence
200g (1 1/3 cups) self-raising flour
50g (1/2 cup) cocoa powder
185ml (3/4 cup) milk
16 Arnott's Tiny Teddy chocolate biscuits
Caramel topping
1 x 395g can condensed milk
1 tbs golden syrup
30g butter
Method
1. Preheat oven to 180C. Line sixteen 125ml (1/2-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eg