Step 1

Preheat oven to 180°C. 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 eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and cocoa, alternately with the milk, until combined.

Step 2

Spoon the mixture among paper cases. Bake for 15 minutes or until a skewer inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.

Step 3

To make the caramel topping, place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickensTransfer. to a heatproof bowl and stir for 1-2 minutes or until cooled slightly.

Step 4

Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.