Salted caramel popcorn mudcakes

Method

• 1
  Preheat oven to 180°C/160°C fan forced and line ten 125ml (1/2-cup) muffin pans with paper cases.
• 2
  Microwave chocolate, butter and hot water in a microwave-safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla. Whisk in combined flour, cocoa and egg until well combined.
• 3
  Divide the mixture evenly among cases. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely. Spread a little chocolate frosting over each cake.
• 4
  Combine the Bliss Bombs and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the Bliss Bomb mixture and stir to combine. Set aside for 3 minutes.
• 5
  While the Bliss Bomb mixture is still warm, spoon and shape mounds over the cakes. Set aside for 5 minutes to set. Warm remaining caramel mixture over low heat. Drizzle caramel mixture and melted chocolate over cakes.