Step 1

Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!

Step 2

Beat the unsalted butter with the light brown soft sugar until fluffy.

Step 3

Add the eggs, self-raising flour, cocoa powder and almond extract with the butter/sugar mix until well combined.

Step 4

Split the mixture between the cupcake cases evenly.

Step 5

Add a piece of daim bar (or two of the mini individual ones) to each cupcake and press into the mixture slightly so they're in the centre.

Step 6

Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!

Step 7

Beat the unsalted butter for a couple of minutes to really loosen it.

Step 8

Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

Step 9

Add in the caramel sauce and almond extract and beat again until smooth.

Step 10

Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)

Step 11

Add a piece of Daim Bar to each cupcake and sprinkle on some flaked almonds and enjoy!!