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caramel filled chocolate cupcakes recipe for dessertswithstephanie.com

Chocolate Cupcakes with Caramel Filling

These rich chocolate cupcakes are stuffed with a gooey 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 50 minutes
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 322 kcal

Equipment

  • 1 Electric mixer note - may also make cupcakes by hand using a spatula or wire whisk
  • Cupcake Pans recipe makes 24 cupcakes
  • Cupcake Liners
  • Bowls, measuring cups and spoons
  • Silicone spatula

Ingredients
 
 

Chocolate Cupcakes

  • ¾ Cup Cocoa Powder Unsweetened & Dutch processed
  • 2 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 2 Tablespoons Corn Starch
  • 1 teaspoon Salt
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ Cup Vegetable or Canola Oil
  • 4 Large Eggs Room temperature
  • 1 ¼ Cup Brewed Coffee May substitute water

Fudge Icing

  • 1 Cup Heavy Cream
  • ¼ Cup Light Corn Syrup
  • 12 Ounces Bittersweet Chocolate, chopped into chunks
  • 6 Tablespoons Unsalted Butter Softened

Caramel

  • ½ Cup Caramel Sauce, store bought or homemade

Instructions
 

Cupcakes

  • Preheat oven to 350℉ (180℃)
  • Line the cupcake pans with liners.
  • Combine flour, cocoa powder, sugar, cornstarch, salt, baking powder and baking soda in a large mixing bowl. Note - sift flour and cocoa powder if lumpy
    ¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 1 teaspoon Salt, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda
  • Add oil and eggs to mixing bowl. Mix until well combined.
    ¾ Cup Vegetable or Canola Oil, 4 Large Eggs
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping sides of bowl occasionally. The batter should be smooth.
    1 ¼ Cup Brewed Coffee
  • Scoop batter into the cupcake liners until ⅔ full.
  • Bake for 18 - 20 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 chocolate in a heat-resistant bowl.
    12 Ounces Bittersweet Chocolate, chopped into chunks
  • Combine cream and corn syrup and bring to a low boil.
    1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
  • Pour cream/corn syrup over chocolate.
  • Let stand 2 – 3 minutes, then whisk until smooth.
  • Add softened butter and stir until smooth.
    6 Tablespoons Unsalted Butter
  • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately 45 minutes)

Cupcake Assembly

  • Place an apple corer in the middle of each cupcake, press down about ⅔ into the cupcake, twist and remove the core of the cupcake.
  • Fill the hollowed center of the cupcake with caramel sauce.
    ½ Cup Caramel Sauce, store bought or homemade
  • 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

Nutrition

Calories: 322kcalCarbohydrates: 42gProtein: 2gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 200mgPotassium: 112mgFiber: 1gSugar: 31gVitamin A: 238IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Keyword caramel filled cupcakes, filled cupcakes, fudge icing
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