I am so excited to share this recipe with you! If you are on my facebook page, then you probably saw the sneak peak photo that I posted a few days ago. I have gotten mad response over it, and the recipe hasn’t even been posted yet! But, now that it is – I must warn you….these are addictive. You will find yourself hiding them from the other members of your family, and then crying when they are all gone.
Mine are all gone now.
You’ll see when you make them. I guarantee it will be your new addiction. It’s like biting into a caramel volcano. Yep. I totally stuffed these chocolate cupcakes with caramel. Salted caramel at that.
You can view a tutorial here on making the salted caramel sauce. You will need 2 batches of it for this recipe. One as the filling, & one batch to beat into the frosting.
To stuff the cupcakes I just used a paring knife, and cut a portion out of the top of each cupcake. Poured a nice helping of caramel in, and then topped it back with the cake that I pulled out. I like the cut the small cake piece in half…so it’s less cake going back in and more room for that lovely caramel filling. You can take the pieces of cake you cut off & make a small little trifle. Or, let your kids eat them as I did! 🙂
Not only that – but I whipped a good portion of salted caramel in with the cream cheese frosting.
Is that some drool there on your chin?
Treat yourself to this alongside a glass of ice cold milk, and you’ve got it made!!
Look how fudgy the chocolate cupcake is – and how could you miss the explosion of salted caramel in them middle?
Ok, ok. I won’t hold out any further. I know you want the recipe, and I’m here to oblige.
In a large mixing bowl, cream together the brown sugar & butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light & fluffy. Blend in vanilla. In a separate medium sized bowl, combine the flour, cocoa, baking soda, & salt. Add the flour mix alternatively with sour cream to the brown sugar/butter mixture. Mix on low until just combined. Stir in water until blended. Bake at 350 degrees for 17-20 minutes, or until a toothpick comes clean in the middle. Cool in pans on wire racks for 10 minutes, then carefully remove to cool directly on the rack. Cool completely before proceeding.
Melt the sugar over medium heat in a large saucepan. Whisk the sugar as it melts, never leaving it’s side til it turns a deep ambler color. Add the butter & stir until melted. Whisk in the cream. Careful – it will foam up! Whisk until you get a smooth sauce. You may have some lumps, but keep stirring until they are melted. Remove from the heat & cool slightly. Stir in the salt. Store in a mason jar for a week in the fridge, or can & store in a dark place for up to 6 months. Set in a hot container of water or reheat or pour into a small saucepan to reheat for best consistency.
For the caramel cream cheese frosting:
In a large bowl, cream together the cream cheese & butter until creamy. Mix in the vanilla. Beat in the confectioners sugar – and then whip in a batch of salted caramel sauce.
To assemble the cupcakes:
Using a paring knife, cut a wide hole in each cupcake. Cut off the bottoms of the ‘cupcake holes’ & feed ’em to the kiddos or make a small trifle. Fill the inside of the cupcakes with a heaping teaspoon to a tablespoon (depending on how much you like caramel – I add as much as will fit!) of salted caramel sauce. Frost each cupcake with a good portion of the salted caramel frosting.
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