CHOCOLATE CARAMEL CUPCAKES
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
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
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
Provided by Food Network
Categories dessert
Time 2h20m
Yield 30 regular-size cupcakes or 6 dozen mini cupcakes
Number Of Ingredients 28
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
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
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
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
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 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
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
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
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 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
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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CHOCOLATE CARAMEL CUPCAKES - MY HEAVENLY RECIPES
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4.8/5 (4)Total Time 45 minsCategory DessertCalories 663 per serving
- In a small saucepan, melt butter on medium heat. Add brown sugar. Whisk until well-combined.
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- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray. Set aside. In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg and vanilla. Add buttermilk mixture to flour mixture; whisk just until combined.
- Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 14 to 16 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
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- Heat 1 cup granulated sugar in a saucepan over medium heat. Stir constantly with a rubber spatula until the sugar melts and becomes amber in color. That might take about 5-7 minutes. Make sure not to burn it.
- In a stand mixer, using a paddle attachment, beat 1 1/2 cups room temperature butter until it gets light consistency.
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- With an Electric hand mixer beat room temperature butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat
- Sift flour, cocoa powder, salt and baking powder together, this is the “dry ingredients”, while milk + freshly brewed coffee is your wet ingredient
- Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
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