Thursday, March 28, 2013

Caramelly Chocolate Cupcakes

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.

Ingredients:

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

Directions:

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!

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