Caramel Stuffed Chocolate Cupcakes

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Sweet and fluffy homemade chocolate cupcakes, filled with a caramel sauce and topped with a sweet and fluffy chocolate buttercream frosting. These cupcakes will be a favorite for everyone. Caramel and chocolate go together perfectly in these cupcakes. They are so sweet and delicious. You can make these cupcakes for many different occasions. Such as Valentine’s day or any other holiday or occasion.

The batter for these chocolate cupcakes is quick and easy, you won’t even need a mixer. All of the ingredients are whisked together in the same bowl, then divided into lined muffin pans. Bake until the center of the cupcakes comes out clean with a toothpick. Let the cupcakes cool completely on a cooling rack before filling and frosting. The caramel sauce is made by melting caramels and heavy cream until smooth. The chocolate buttercream frosting is made by combining all of the ingredients with a mixer until smooth and fluffy. Cut out the centers of each cupcake, and fill with caramel sauce. Place the top of the cupcakes back on top and pipe with frosting. 

Caramel Stuffed Chocolate Cupcakes

freshlyhomecooked

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Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• 1 cup milk
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Ingredients for Caramel Filling

• 1 ( 10 oz.) bag caramel bits
• 2 tablespoons heavy cream

Ingredients for Chocolate Buttercream Frosting

• 1/2 cup butter, softened
• 2-2 1/2 cups powdered sugar
• 2 tablespoons cocoa powder
• 2-4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 F. Line a 12 cup muffin pan with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder.
• Add in eggs, milk, vegetable oil, and vanilla extract, whisk until smooth. Evenly divide cupcake batter between the liners. Bake for 18-22 minutes. Let cool completely.
• Place caramel bits and heavy cream in a large microwave safe bowl. Heat in the microwave in 30 second intervals, stirring after each until fully melted and smooth. In a large bowl, with a mixer beat softened butter with powdered sugar, cocoa powder, milk, and vanilla extract, until smooth.
• Cut a circle at the top of each cupcake, remove the filling, add in the caramel sauce. Place the top of the cupcake back on top. Pipe frosting onto cupcakes.

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