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Chocolate Caramel Cupcakes

I needed something easy, quick, and delicious for Easter, so I made some Chocolate Caramel Cupcakes.

To tell you the truth, I kinda hate baking if I’m not going to be able to photograph it and use it on the blog. Family and friends are always asking me to bake them something and bring it over. What they don’t understand is that I touch all the food when photographing it. I move it around, I cut it, and I fix it constantly.

It’s not something that looks very appetizing when I’m done with it. I mean, who wants a cake that has already been cut. It’s one thing to know that you’re getting leftovers, it’s another thing to show up to a party with half a cake!

In that case, cupcakes were the perfect answer. I could take a few aside for my photos and pack up the other ones to take. It was a great solution.
Now you get to see the yummy cupcakes, my family was happy with the food, sans fingerprints, and I have blog content. 
All bases covered.
Everyone is happy. Well, me really. I am happy.
It’s so easy to fill a cupcake with your favorite flavor addition. I chose caramel because my husband doesn’t like fruit (don’t get me started on that). You can use a cake mix or prepare a recipe from scratch. 
I cut the center out and added some caramel sauce, then frosted it. To make it easy, I used a canned frosting with some extra powdered sugar added to it to give it a thicker and fluffier texture. 
Add some more caramel and some sprinkles and you’re done!
Easy Peasy. Enjoy!

Chocolate Caramel Cupcakes

by Karyn Granrud
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: chocolate caramel cupcakes

Ingredients
  • Chocolate Cake Mix or Homemade Chocolate Cake Recipe
  • Chocolate Canned Frosting
  • 1 – 2 cups powdered sugar
  • Salted Caramel Sauce (I used Trader Joes brand)
  • Sprinkles
Instructions
Bake your cupcakes and allow to cool.
With a sharp pointed knife, cut out the center of the cupcake creating a cone shape. Set the cupcake top aside and fill the cavity with some caramel sauce. Cut off the point of the cupcake top and replace the now flat top back on top of the cupcake.
Add the frosting to a mixer with the powdered sugar. You can use more or less of the powdered sugar depending on how thick you want your frosting. Whip the frosting until all the sugar is mixed in. Transfer the frosting to a piping bag prepared with a star tip.
Frost your cupcake being careful not to disrupt the “cap” over the caramel. Drizzle some extra caramel over the frosting and add any sprinkles to decorate.
Serve or cover and refrigerate.
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