Chocolate Caramel Cupcakes Recipes

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CHOCOLATE CARAMEL CUPCAKES



Chocolate Caramel Cupcakes image

You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. -Bev Spain, Belleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
24 caramels
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
Chocolate frosting and hot caramel ice cream topping
Additional walnuts, optional

Steps:

  • Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE SALTED CARAMEL CUPCAKES



Chocolate Salted Caramel Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon instant espresso
1/2 cup buttermilk, at room temperature
2 whole eggs, at room temperature
1/2 cup chopped chocolate
1/2 cup heavy cream
1 teaspoon coffee liqueur, optional
Salted Caramel Buttercream, recipe follows
1 1/2 cups heavy cream
2 cups sugar
1 pinch sea salt
3 sticks unsalted butter

Steps:

  • For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  • Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
  • Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  • Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
  • For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
  • To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
  • Slowly heat the cream in a small pot over low heat.
  • While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
  • Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
  • Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

RICH CHOCOLATE CARAMEL CUPCAKE



Rich Chocolate Caramel Cupcake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 30 regular-size cupcakes or 6 dozen mini cupcakes

Number Of Ingredients 28

2 3/4 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup hot water
2 1/4 cups sugar
9 ounces unsalted butter, softened
4 large eggs
3/4 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
Caramel Cream Center, recipe follows
Ganache, recipe follows
Prepared blue rock sugar, for garnish
6 ounces egg whites, from about 5 whole eggs
1/3 cup sugar
12 ounces to 1 pound unsalted butter, softened and cut into small pieces
1/2 teaspoon vanilla extract
1 batch Agave Caramel Sauce, recipe follows
1/2 cup water
1 ounce sugar (2 tablespoons)
1 1/2 teaspoons light agave nectar
5 ounces cream
2 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
3 cups heavy cream
24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips)
Ice bath, in shallow bowl

Steps:

  • Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
  • In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
  • Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
  • In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
  • In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.

CHOCOLATE SALTED CARAMEL CUPCAKES



Chocolate Salted Caramel Cupcakes image

Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat. These salted caramel cupcakes are as cute as they are tasty and easy to make.

Provided by My Food and Family

Categories     Home

Time 1h31m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding, divided
1 jar (12.25 oz.) caramel ice cream topping
2 oz. BAKER'S Semi-Sweet Chocolate
1 cup milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 tsp. sea salt

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
  • Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 23 g, Protein 3 g

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE



Chocolate Cupcakes with Salted Caramel Center Surprise image

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.

Provided by Paula Jones

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
18 salted caramels, unwrapped (from 7-oz bag)
2 containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
6 small pretzel twists, coarsely crushed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
  • Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING



Chocolate Cupcakes with Caramel Frosting image

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Provided by Erin Quinn

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 15

Number Of Ingredients 13

1 cup white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
¼ cup butter, melted
⅓ cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  • In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
  • Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

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From valleyfig.com


CHOCOLATE AND SALTED CARAMEL CUPCAKES RECIPE - GREAT ...
Method. print recipe. 1. Preheat the oven to 180°C/gas mark 4 and line a 12-hole muffin tray with cupcake cases. 2. To make the cakes, put the chocolate, milk and one-third of the sugar in a saucepan and stir over a gentle heat until the sugar has dissolved and the chocolate has melted. Leave to cool. 3.
From greatbritishchefs.com


CHOCOLATE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM - I AM ...
2019-12-23 Preheat the oven to 350°F degrees. This recipe makes 16-18 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
From iambaker.net


SMALL BATCH CHOCOLATE CUPCAKES WITH SALTED CARAMEL ...
2021-08-23 Preheat the oven to 180°C and line a 12 hole cupcake tray with cupcake papers. In a bowl of an electric mixer, add the oil, eggs and sugar. Beat on high speed until well combined. Sift the flour, cocoa powder, and salt together and add this to the egg mixture.
From withlovekitty.com


CHOCOLATE CARAMEL TURTLE CUPCAKES • MIDGETMOMMA
2020-02-17 In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside. In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt. Then add the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes.
From midgetmomma.com


CHOCOLATE CARAMEL CUPCAKES RECIPE ~ BARLEY & SAGE
2022-04-19 Preheat the oven to 350°F. In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside. In a separate large bowl, whisk together the vegetable oil and eggs. Then whisk in the sugar and bourbon until smooth. Gently mix in half the dry ingredients.
From barleyandsage.com


CARAMEL CUPCAKES MADE W/ EASY HOMEMADE CARAMEL - CHELSWEETS
2020-10-12 Caramel Cupcakes. Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans. Cream together 3/4 cup granulated sugar and 1/2 cup unsalted butter on a high speed with a whisk attachment until the mixture becomes lighter in color. Mix in 2 large eggs on a medium speed, one at a time.
From chelsweets.com


CARAMEL-STUFFED CHOCOLATE CUPCAKES WITH CARAMEL SKULLS ...
2016-10-20 Preheat the oven to 350 F. Line cupcake pans with 24 paper wrappers. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
From sugarhero.com


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