What sounds better than a moist chocolate cupcake filled with sweet caramel topped with a smooth chocolate butter cream frosting and a mini Cadbury caramel egg?
Not much, right?! It doesn't get much better than that!
Here is how I made these little darlings.
1 box (16.5oz) of Duncan Hines chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
24 soft caramels
24 Cadbury caramel eggs
1 to 2 jars of Duncan Hines Chocolate Butter Cream Frosting
Preheat the oven to 350 degrees. Unwrap the caramels and set them aside. Line cupcake pan with baking liners. I spritz them with a little non-stick spray to ensure the liners peel off easily after they are baked. This recipe will make 24 cupcakes.
Blend the cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds). Then, beat at medium speed for 2 minutes. Pour the batter into the cups filling each less than half full. Drop a caramel in each one and press it down slightly.
Bake immediately for about 25-30 minutes. While the cupcakes are baking, unwrap the little Cadbury caramel eggs and set aside. The cupcakes will be done when a toothpick inserted into the cake part comes out clean. Cool in the pan on a wire rack for 15 minutes. Make sure the cupcakes are completely cool before frosting.
Stir the room temperature frosting in the plastic container. Spoon it into a piping bag with whatever fancy tip you prefer. Pipe the frosting in rounded circles onto the cupcakes. Top each with a Cadbury caramel egg and whalla! You're done!
The Brach's Milk Maid Caramels didn't quite melt in the center like I had hoped. So next time, I'll try a softer caramel like Kilwins Caramel Chews or maybe a chocolate covered caramel candy instead to get a more gooey center. Delish, nonetheless!
I'm about to go make a cup of Folgers Caramel Drizzle coffee in the Keurig and have one of these little beauties! Wish you could join me!