Indulge your sweet tooth with these irresistible Caramel Stuffed Chocolate Cupcakes that promise to take your dessert game to the next level! Imagine biting into a rich, moist chocolate cupcake only to discover a luscious burst of warm caramel sauce hiding inside. Perfect for any occasion, these delightful treats are sure to impress friends and family alike. Whether you’re a baking novice or a seasoned pro, this recipe is simple yet sensational—get ready to unleash your inner pastry chef and make every bite a moment to savor!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure no lumps remain.
- In a separate bowl, whisk together granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix the batter.
- Fill each cupcake liner about 2/3 full with the chocolate batter, using an ice cream scoop for even distribution.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small paring knife or cupcake corer to create a hole in the center of each cupcake.
- Fill each cupcake hole with caramel sauce, using a piping bag or spoon for precise filling.
- Optional: Top with chocolate frosting or a drizzle of additional caramel sauce before serving.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Tips
- Prep Ahead: To save time, you can prepare the cupcake batter the night before and store it in the fridge. Just remember to bring it to room temperature before baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, and we want them light and fluffy!
- Perfect Filling: Use a piping bag or a small spoon to fill the cupcakes with caramel sauce for a neat and precise finish. If you don’t have a corer, a small paring knife works just as well.
- Cooling Time: Allow the cupcakes to cool completely before filling them. This prevents the caramel from melting into the batter and ensures a delicious surprise in every bite.
- Frosting Options: For an extra touch of decadence, top your cupcakes with chocolate frosting or a drizzle of caramel sauce before serving. It adds a beautiful finish and enhances the flavor!
- Storage: Keep your cupcakes in an airtight container at room temperature for up to 3 days. If they last that long, that is!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
