Caramel Filled Chocolate Cupcakes
(Chocolate Cupcakes With Caramel Filling)
Caramel filled chocolate cupcakes are a delicious dessert option that will satisfy your sweet tooth.
You can enjoy Caramel filled chocolate cupcakes in various contexts, from formal occasions to casual gatherings. Anybody with a sweet tooth will love them because of their delicious combination of chocolatey richness and their creamy, gooey caramel centers.
Here’s a recipe you can
try:
Ingredients:
- 1
cup all-purpose flour
- ½
cup unsweetened cocoa powder
- 1
tsp baking powder
- ½
tsp baking soda
- ¼
tsp salt
- ½
cup unsalted butter softened
- ¾
cup granulated sugar
- 2
large eggs
- 1
tsp vanilla extract
- ½
cup whole milk
- 1
cup store-bought or homemade caramel sauce
Instructions:
- Preheat
the oven to 350°F. Line a muffin tin with paper liners.
- In
a larger basin, stir together the flour, cocoa powder, baking powder,
baking soda, and salt.
- In
a different big bowl, beat the butter and sugar until they are light and
fluffy. Separately beat the eggs, then add the vanilla essence.
- Mix
well after each addition as you gradually add the dry components to the
wet ones, alternating with the milk.
- Fill
the prepared muffin cups about ⅔ full with batter. Use a spoon or an ice
cream scoop to make a slight indentation in the center of each cupcake.
- Spoon
about 1 tablespoon of caramel sauce into each indentation.
- Top
each cupcake with a small dollop of batter to cover the caramel.
- Bake
the cupcakes for 18-20 minutes, or until a toothpick inserted into the
center comes out clean.
- Allow
the cupcakes to cool for five minutes in the pan, then transfer them to a
wire rack to cool completely.
Drizzle additional caramel
sauce over each cupcake before serving if desired. Enjoy the best and most
delicious Caramel Filled Chocolate Cupcakes with your family.
How to make chocolate with caramel filling?
Caramel filling for Chocolate Recipe
Check out the recipe for caramel filling for chocolates:
Ingredients:
- 1
cup granulated sugar
- 1/4
cup water
- 1/2
cup heavy cream
- 2
tbsp unsalted butter
- 1
tsp vanilla extract
- A
pinch of salt
Instructions:
- Mix
the sugar and water in a saucepan over medium heat.
- Stir
until the sugar is dissolved, then stop stirring and let the mixture
simmer for about 7-8 minutes or until it turns amber in color.
- Remove
the saucepan from the flame and add the heavy cream, butter, vanilla
extract, and salt. Be careful, as the mixture will bubble up.
- Whisk
all the ingredients together until they are well combined.
- Re-heat
the pot on low and stir until the caramel thickens and coats the back of a
spoon.
Once the caramel has cooled
down slightly, pour it into your chocolate molds and chill them in the
refrigerator until set.
Once set, you can remove the chocolates from the molds and enjoy!
Chocolate Cake Filled With Caramel
A caramel filled chocolate cake is a delicious
dessert that combines the rich, decadent flavor of chocolate cake with the
sweet, buttery flavor of caramel. It typically starts with a basic chocolate
cake recipe baked in layers. Once the layers have cooled, they are typically
filled with a homemade caramel sauce or store-bought caramel filling. The cake
can then be topped with additional caramel sauce or frosting, such as a
chocolate ganache or buttercream frosting.
Chocolate Cake With Caramel Filling Recipe
Sure, here’s a recipe for a
delicious caramel-filled chocolate cake:
Ingredients:
- For
the Chocolate Cake Layers:2 cups all-purpose flour
- 2
cups granulated sugar
- ¾
cup unsweetened cocoa powder
- 2
tsp baking powder
- 1½
tsp baking soda
- 1
tsp salt
- 1
cup milk
- ½
cup vegetable oil
- 2
large eggs
- 2
tsp vanilla extract
- 1
cup boiling water
For the Caramel Filling:
- 1
cup granulated sugar
- 6
tbsp unsalted butter, cut into pieces
- ½
cup heavy cream
- 1
tsp pure vanilla extract
- Pinch
of salt
For the Chocolate Ganache:
- 8
oz semisweet chocolate
- chopped 1
cup of heavy cream
Instructions:
- Preheat
your oven to 350°F. Place parchment paper on the bottom of two 9-inch
round cake pans and grease them.
- Whisk
together the flour, sugar, cocoa powder, baking powder, baking soda, and
salt in a large mixing bowl.
- Add
in the milk, vegetable oil, eggs, and vanilla extract. Beat on medium
speed for 2 minutes.
- Add
the boiling water and combine well. The batter will be thin, but that’s
okay.
- Pour
the batter evenly into the prepared cake pans. Bake for 30-35 minutes or
until a toothpick inserted in the center comes clean.
- Take
the oven out, then let the food cool fully on a wire rack.
To make the Caramel Filling:
- Heat
the granulated sugar over medium-high heat in a medium saucepan, stirring
constantly with a wooden spoon or heatproof spatula.
- Continue
to stir until sugar has melted and turned amber in color, around 6-7
minutes.
- Remove
from heat and stir in the butter, whisking until thoroughly melted.
- Pour
the heavy cream in gradually while whisking continuously. The mixture will
bubble up vigorously, but this is normal.
- Stir
in vanilla extract and salt. Let cool for 10 minutes.
To make the Chocolate Ganache:
- Place
the chopped chocolate in a large mixing bowl.
- Heat
the heavy cream in a small saucepan over medium-high heat until it simmers
around the edges.
- Give
the chocolate a quick stir after pouring the hot cream over it.
- Whisk
until thoroughly combined and smooth.
Assembling the Cake:
- Using
a serrated knife, level the tops of the cooled cake layers.
- Put
one layer on a cake stand or plate.
- Pour
half of the caramel filling over the cake layer, spreading it out evenly.
- Top
with the second cake layer.
- Pour
the remaining caramel filling over the top of the cake.
- Let
the caramel filling cool for 10 minutes before pouring the chocolate
ganache over the top of the cake.
- Let
the ganache set for at least an hour before serving.
Enjoy your delicious and
decadent Caramel Filled Chocolate Cupcakes!
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