Caramel Filled Chocolate Cupcakes
The Archies said it well- “Sugar, oh, honey, honey, you are my candy girl, and you got me wanting you.”
Today’s dessert is alllll about the sugar. We’ll be making caramel filled chocolate cupcakes! Warning, you may find yourself spiraling into a sugar coma while reading about (and baking) these treats.
I’m not usually a fan of boxed desserts, especially when it comes to cupcakes and cakes. But if we’re keeping things simple, we’ve got to find a way to bring some pizzazz to the cupcake. And homemade caramel sauce is the solution! The caramel filling really enhances the flavor of the chocolate cake mix as well as the chocolate frosting.
The cupcakes were super simple to make, surprisingly. Carving the cupcake at the top in order for it to be filled back up with caramel wasn’t difficult in any way. I used a piping tip (the same one I used for the frosting) to push down into the cupcake. Once I removed the top, I scraped off some of the cupcake underneath the firmer top so the caramel would have some room to stay inside.
These caramel filled chocolate cupcakes were a major hit with the kiddos. Then again, what 7-year-old doesn’t like chocolate and caramel?! I deeply apologize to their teacher for giving these kids a sugar rush. At least she was able to look forward to their sugar crash!
Although these cupcakes don’t quite fit the norm of “PLB” ingredients standards, I still had a blast making (AND EATING) them. Hope you enjoy!
Caramel Filled Chocolate Cupcakes
Ingredients
For chocolate cupcakes:
- One box chocolate cake mix (I used milk chocolate but German chocolate or any other chocolate flavor would work just fine)
- Water, vegetable oil, eggs called on back of cake mix box
For homemade caramel sauce:
- 1 cup brown sugar
- ½ cup salted butter, melted
- ½ cup heavy cream
- 1 tsp vanilla extract
For chocolate frosting:
- 1 16 oz. can chocolate frosting
Instructions
- Follow the directions on the back of the cake mix box to whip together cupcake mix.
- Use a 24 non-stick cupcake/muffin pan and place cupcake wrappers in each cup.
- Gently add cupcake mixture, only pouring about ½ - ¾ the way up the wrapper. The cupcakes will rise during the baking process.
- Bake cupcakes for 14-17 minutes. Allow cupcakes to cool.
- While cupcakes are baking/cooling, it’s time to make the caramel sauce!
- Add butter and brown sugar to a medium saucepan over medium heat. Stir until the butter melts. Turn the mixture on high and bring to a boil. Boil for about 5 minutes (the mixture will darken in color).
- Remove from heat and stir in vanilla extract and heavy cream. Set aside until cupcakes are ready.
- To assemble the cupcakes, cut a small piece out of the center of the cupcake using a frosting tip and a toothpick to dig out the top.
- Spoon caramel sauce into the hole. Place top back on.
- Use a piping bag to frost the top of the cupcake. I used a star tip, but feel free to use any type of tip you want!
- BON APPETIT!
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