Chocolate Cupcakes with Caramel Filling Recipe
These rich chocolate cupcakes are stuffed with a caramel filling and topped off with a rich fudge icing.
Equipment
- Hand Mixer or
- Cupcake Pans recipe makes 24 cupcakes
- Cupcake Liners
- Bowls, measuring cups and spoons
Ingredients
Chocolate Cupcakes
- ¾ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 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, room temperature
Caramel
- ½ Cup Caramel Sauce, store bought or homemade (½ cup)
Instructions
Cupcakes
- Preheat oven to 350℉
- Line the cupcake pans with liners.
- Combine flour, cocoa powder, 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. Mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- 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 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
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
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