Chocolate Cupcakes with Caramel Filling and Fudge Icing
These Chocolate Cupcakes with caramel filling are too delicious to pass up – so grab a napkin and bite into one! The cupcakes consist of a dark chocolate cake, a gooey caramel center and a rich fudge topping.
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Filled cupcakes offer an unexpected surprise when bitten into. Additionally, filling cupcakes adds to the texture of what could otherwise be a boring cupcake. The soft caramel filling and fudgy icing make this treat extra special.
Tips for making the caramel filled cupcakes:
This recipe requires a few more ingredients than your ‘standard’ cupcake. You will need:
For the cupcake and filling:
- All-purpose flour, granulated cornstarch, baking soda, baking powder and salt
- Canola or vegetable oil
- Brewed coffee (cooled). You may use water in place of the coffee if preferred.
- Caramel filling: you may make your own or purchase a brand you like.
For the fudge icing:
- Bittersweet chocolate
- Unsalted butter
- Light corn syrup
- Heavy cream
The fudge icing will require an hour or two to set-up before you can pipe with it. I usually make my icing before baking the cupcake. It will then be ready when it is time to assemble the cupcakes.
What is the best way to fill a cupcake?
There are many ways to fill a cupcake but my favorite is to use an apple corer. Simply insert the corer three-quarters of the way into the baked cupcake, twist and pull out the center. You will have a decent size hole to pipe or spoon the caramel into.
I like to use a caramel sauce to fill the cupcakes, but if preferred, you can use a thicker caramel.
Certainly! The sky is the limit on flavors for filling a chocolate cupcake. Try raspberry jam, cookies and cream filling, add some roasted nuts to the caramel, peanut butter sauce, etc…
I hope you enjoy these caramel filled cupcakes as much as my family and friends do!
Chocolate Cupcakes with Caramel Filling
- Hand Mixer or
- 1 Food Scale optional
- Cupcake Pans recipe makes 24 cupcakes
- Cupcake Liners
- 75 Grams Cocoa Powder (3/4 cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 260 Grams All Purpose Flour (2 cups) (2 cups)
- 400 Grams Granulated Sugar (2 cups)
- 2 TBSP Corn Starch
- 1 tsp Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 1/4 Cup Brewed Coffee (10 fluid ounces) May substitute water
- 8 Fluid Ounces Heavy Cream (1 cup)
- 2 Fluid Ounces Light Corn Syrup (¼ cup)
- 350 Grams Bittersweet Chocolate, chopped into chunks (12 ounces)
- 85 Grams Unsalted Butter, room temperature (6 Tbsp / ¾ stick)
- 4 Fluid Ounces Caramel Sauce, store bought or homemade (½ cup)
- Preheat oven to 350°
- Line the cupcake pans with liners.
- Combine flour, sugar, cornstarch, salt, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Scoop the batter into the cupcake liners.
- Bake for 20 – 24 minutes, or until cupcakes are fully risen and a toothpick inserted in the center of the cupcakes comes out clean.
- Place cupcakes on a rack and allow to cool completely before filling and icing.
- Place the chocolate in a bowl.
- Combine cream and corn syrup and bring to a boil.
- Pour cream/corn syrup over chocolate.
- Let stand 2 – 3 minutes, then whisk until smooth.
- Add softened butter and stir until smooth.
- Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.
- Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake.
- Fill the hollowed center of the cupcake with caramel sauce.
- Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice. Optional: drizzle caramel over fudge frosting.