Caramel Stuffed Chocolate Cupcakes
User Reviews
5
14 reviews
Excellent
Caramel Stuffed Chocolate Cupcakes
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Caramel Stuffed Chocolate Cupcakes feature a super moist and tender chocolate cupcake filled with luscious caramel sauce and topped with vanilla buttercream.
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Ingredients
For the chocolate cupcakes:
- 4 ounces bittersweet chocolate Ghirardelli, finely chopped
- 1/3 cup unsweetened cocoa powder Ghirardelli
- 1/2 cup coffee hot, strong
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar packed, 50 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream at room temperature, or plain full fat Greek yogurt
- 1/4 cup vegetable oil
- 2 egg large eggs plus one egg yolk, at room temperature
- 1 teaspoon vanilla extract
For the caramel filling:
- 1/4 cup caramel sauce Ghirardelli
For the vanilla buttercream:
- 1 1/2 cups powdered sugar 188 grams, sifted
- 1 unsalted butter stick, at room temperature
- 1/8 teaspoon salt fine
- 1 teaspoon vanilla extract
- 1 tablespoon cream or milk
- 12 milk chocolate caramel squares Ghirardelli
Instructions
Make the cupcakes:
- In a medium heatproof bowl add the chocolate, cocoa powder, and hot coffee. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
- In a small bowl, whisk together the flour, sugars, baking soda, and salt.
- Whisk sour cream, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
- Make ahead: Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
- Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Fill about 1 1/2 teaspoons of caramel into each cupcake.
Make the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
- Frost each cupcake then garnish with a Ghirardelli Milk & Caramel SQUARE.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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