Saturday was Zoe’s birthday and she asked for caramel filled chocolate cupcakes. Having just done a roundup of caramel chocolate recipes I wasn’t surprised by her request. With it being Easter weekend, I knew we’d be pressed for time. These are quick and easy to make, and should satisfy any sweet tooth
In order to save time with this recipe, I used caramel ice cream topping instead of making my own caramel sauce. The next time I make them, I will be sure to have the time to make it all from scratch. Zoe was thrilled with how they turned out, and the cupcakes were a huge hit after Easter dinner with Sam’s family.
- 1.5 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vinegar
- Caramel sauce
- 1 jar caramel ice cream topping sauce
- Buttercream Icing
- 1 cup unsalted butter, softened (Not melted)
- 3-4 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 4 tablespoons milk
- Preheat oven to 350 degrees.
- Line muffin tins with cupcake liners.
- In large mixing bowl sift together all dry ingredients. Flour, sugar, baking soda, salt and cocoa powder.
- Mix in water, vegetable oil, and vinegar. Mix well until smooth.
- Fill cupcake liners with 3-4 tablespoons batter.
- Bake 17-20 minutes or until toothpick inserted in middle comes out clean.
- Let cupcakes cool completely.
- Using a small melon baller, scoop a well in each cupcake, do not discard.
- Spoon caramel ice cream topping into wells in cupcakes, replace scooped out cake.
- BUTTERCREAM ICING
- In large mixing bowl, beat butter with mixer on medium speed until light and fluffy
- Add powdered sugar mix on low until incorporated.
- Once incorporated, increase speed to medium and add vanilla.
- Continue mixing, add milk 1 tablespoon at a time, until icing reaches desired consistency.
I used Wilton Gel Coloring to color the icing Zoe’s favorite color. By using the gel coloring, it was not additional liquid in the icing, and the colors were much more vibrant. Zoe was in love with the color and the taste of the cupcakes. They were a huge hit with our birthday girl!
Disclaimer: The caramel ice cream topping was almost too sweet for me. Even with the cupcakes not being overly sweet, the caramel sauce and the buttercream icing was a whole lot of sugar. Also, because the caramel sauce is a liquid, it tends to soak into the cupcake. What doesn’t get soaked up, could be quite messy, and I suggested people use a fork to eat them.