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caramel filled chocolate cupcakes recipe for dessertswithstephanie.com

Chocolate Cupcakes with Caramel Filling Recipe

These rich chocolate cupcakes are stuffed with a caramel filling and topped off with a rich fudge icing.
5 from 6 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling time: 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

Ingredients
  

Chocolate Cupcakes

  • 75 Grams Cocoa Powder (¾ 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 tablespoon Corn Starch
  • 1 teaspoon Salt
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ Cup Vegetable or Canola Oil (6 fluid ounces)
  • 4 Large Eggs Room temperature
  • 1 ¼ Cup Brewed Coffee (10 fluid ounces) May substitute water

Fudge Icing

  • 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 tablespoon / ¾ stick)

Caramel

  • 4 Fluid Ounces Caramel Sauce, store bought or homemade (½ cup)

Instructions
 

Cupcakes

  • 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.

Fudge 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.

Cupcake Assembly

  • 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.

Video

Keyword caramel filled cupcakes, filled cupcakes, fudge icing
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