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.
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.
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.
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!
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