Try it before you diet - Salted caramel Chocolate muffins

This recipe is in every way not good for you. Large amounts of sugar and butter. But it's sooooo yummy. First time I made them was for my younger brother, he was feeling down, so the sugar and chocolate made him feel better. When I brought them to my friends house yesterday, both of them ate the muffin without doubt. Trying to scrape of the last bits of the cupcakepaper. Great success if you ask me.

Salted caramel Chocolate muffins
yield 12 muffins
185grams softened unsalted butter
160grams caster sugar
2 eggs
230grams flour
1package of baking powder
1/2tsp of salt
60grams of Dutch cocoa powder
85ml thickened cream (For the Dutchies: ongeklopte slagroom)
85ml water
12 Lonka caramel toffee chews
Sea salt

Preheat oven to 180C. Line a 12-hole muffin/cupcake pan with paper cases. Using an electric mixer whisk the butter and sugar. Add one egg at a time, mixing until combined. Meanwhile, combine flour, baking powder, bicarbonate soda, salt and cocoa in a bowl. Slowly add dry mixture to electric mixer, mixing until combined. Gradually mix in cream and water to combine.

Fill each muffin case to two thirds full, smoothing over surface. Gently push 1 caramel toffee chews into each muffin mixture, taking care not to push too far to the bottom. Sprinkle with sea salt. Divide remaining mixture among cases, ensuring caramels are completely covered. Bake muffins in oven for 20 minutes or until cooked through, and caramel is runny when tested with a skewer. The bottom of the muffins will feel soft, because of the melted caramel. Remove from oven and allow to cool slightly.

Best when still warm and caramel is still melted. If served later, reheat the muffin. 20 seconds in the microwave will do the trick. Enjoy!