Chocolate Caramel Cupcakes with a Tutorial on How to Fill Cupcakes

I have a sweet treat of a recipe today for Chocolate Cupcakes with Caramel Frosting and a short tutorial on how to fill a cupcake. Because everyone should know how. It's important for getting the perfect ratio of frosting to cupcake with every bite. And for preventing 'dry cake syndrome' that cupcakes are notoriously known for. While some focus their attention on the cake - mine is on the frosting. I don't like running out before I get to that last bite. Cake without frosting holds no attraction for me.

This easy, classic chocolate cupcake recipe combines two forms of chocolate: cocoa powder and semi-sweet. It gives them a mild chocolate flavor and a very strong chocolate aroma that will drive your senses wild. The caramel frosting melts in your mouth in a flurry of rich, buttery bliss. It's delicious with a little sea salt sprinkled over top and helps cut some of the sweetness. Just like eating a salted caramel chocolate. Heavenly. 

Chocolate Caramel Cupcakes

(Adapted from A Bakers Field Guide To Cupcakes)

(Makes 20)

2 cups all-purpose flour

1/3 cup Cocoa Powder, unsweetened

3/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Butter, unsalted, at room temperature

1 + 1/3 cups Sugar

1 teaspoon Vanilla Extract

2 Eggs

3 ounces Semi-Sweet Chocolate, melted and cooled

1 cup Milk, at room temperature

1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.

4. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.

5. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.

6. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.

Caramel Frosting*

(adapted from Betty Crocker)

1/2 cup Butter

1 cup Packed Brown Suger

3/4 cup Milk, divided

3 cups Powdered Confectioners' Sugar, plus a little extra if needed

1. In a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low.

2. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.

3. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.

4. Store in refrigerator for 15 minutes before frosting to help it firm up.

*For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

Print Recipe

How To Fill A Cupcake:

 Use a pastry bag with a large tip, poke it into the middle of the cupcake and give it a good squeeze.

Or

Use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long.

Put your filling in a ziploc bag or baggie and cut off the corner. Fill the 'hole' you made.

Cut off the end of the cone to make a 'lid' to hold the filling in. Save the part you cut off to crumble and sprinkle over top of the frosting.

Frost as usual.

I like this second way better. You can get more filling in there. Plus it's lots of fun!




Chocolate Caramel Cupcakes