↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Makes 15 cupcakes
Ingredients
Caramel Filling
1 cup butter
2 cups granulated sugar
2 Tbsp light corn syrup
1 cup whipping cream
Chocolate Frosting
2 cups chocolate chips
2 cups butter
Caramel Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup milk
3 cups powdered sugar
1 tsp vanilla
Devils Food Cake Cupcakes
1 cup cake flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup cocoa powder
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup brewed coffee
1/2 cup buttermilk
1 egg
1 tsp vanilla
Chocolate curls (Optional)
1/2 cup semi sweet chocolate chips
1 tsp vegetable shortening
Caramel Filling
Melt butter in heavy saucepan over medium low. Add sugar and corn syrup and cook 6-8 minutes until mixture is a deep caramel color, stirring constantly. Add cream slowly while stirring and cook 2 minutes more until smooth. Remove from heat and allow to cool completely (about 2 hours).
Chocolate Frosting
In a large saucepan melt butter and chocolate chips together until smooth. Allow to cool completely. (I let mine sit in the fridge overnight) It will become solid. With hand mixer beat the solid chocolate until it becomes light and fluffy.
Caramel Frosting
In medium saucepan melt butter and sugar together. Bring to a boil and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil and boil for 2 minutes. Remove from heat and allow to cool. When caramel is cool beat in powdered sugar and vanilla.
Cupcakes
Preheat oven to 325. Put all ingredients into stand mixer and beat for 3 minutes.
Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
Allow to cool completely.
Assemble cupcakes:
Cut out small portion of center of the cupcake with a paring knife. Fill cupcake with approximately 1 Tablespoon of caramel. Place cored piece of cupcake back on top.
Fill a piping bag with frosting fitted with a large tip. Spread caramel frosting on one side of the bag and chocolate on the other, so when you frost the cupcakes, the frostings will swirl together.
Chocolate curls
Melt chocolate chips and shortening on a small saucepan over low heat. Once melted, spread chocolate thinly on a baking sheet. Freeze chocolate for 5-10 minutes until set and using a sharp spatula push the chocolate slowly along the edges to form the curls.
Garnish cupcakes with curls.
Notes
The chocolate curls are totally optional. You could also garnish with mini chocolate chips.
view more member recipes
Chocolate and Caramel Swirl Cupcakes
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Makes 15 cupcakes
Ingredients
Caramel Filling
1 cup butter
2 cups granulated sugar
2 Tbsp light corn syrup
1 cup whipping cream
Chocolate Frosting
2 cups chocolate chips
2 cups butter
Caramel Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup milk
3 cups powdered sugar
1 tsp vanilla
Devils Food Cake Cupcakes
1 cup cake flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup cocoa powder
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup brewed coffee
1/2 cup buttermilk
1 egg
1 tsp vanilla
Chocolate curls (Optional)
1/2 cup semi sweet chocolate chips
1 tsp vegetable shortening
Caramel Filling
Melt butter in heavy saucepan over medium low. Add sugar and corn syrup and cook 6-8 minutes until mixture is a deep caramel color, stirring constantly. Add cream slowly while stirring and cook 2 minutes more until smooth. Remove from heat and allow to cool completely (about 2 hours).
Chocolate Frosting
In a large saucepan melt butter and chocolate chips together until smooth. Allow to cool completely. (I let mine sit in the fridge overnight) It will become solid. With hand mixer beat the solid chocolate until it becomes light and fluffy.
Caramel Frosting
In medium saucepan melt butter and sugar together. Bring to a boil and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil and boil for 2 minutes. Remove from heat and allow to cool. When caramel is cool beat in powdered sugar and vanilla.
Cupcakes
Preheat oven to 325. Put all ingredients into stand mixer and beat for 3 minutes.
Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
Allow to cool completely.
Assemble cupcakes:
Cut out small portion of center of the cupcake with a paring knife. Fill cupcake with approximately 1 Tablespoon of caramel. Place cored piece of cupcake back on top.
Fill a piping bag with frosting fitted with a large tip. Spread caramel frosting on one side of the bag and chocolate on the other, so when you frost the cupcakes, the frostings will swirl together.
Chocolate curls
Melt chocolate chips and shortening on a small saucepan over low heat. Once melted, spread chocolate thinly on a baking sheet. Freeze chocolate for 5-10 minutes until set and using a sharp spatula push the chocolate slowly along the edges to form the curls.
Garnish cupcakes with curls.
Notes
The chocolate curls are totally optional. You could also garnish with mini chocolate chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Caramel Swirl Bars
by sgre52160
2/3 cup shortening 1 1/2 cup firmly packed brown sugar 2 tbsp water, divided 1 tsp vanilla extract 2 eggs 1 1/2 cup flour 1/3 cup unsweetened baking cocoa 1/2 tsp salt 1/4 tsp baking so
by sgre52160
2/3 cup shortening 1 1/2 cup firmly packed brown sugar 2 tbsp water, divided 1 tsp vanilla extract 2 eggs 1 1/2 cup flour 1/3 cup unsweetened baking cocoa 1/2 tsp salt 1/4 tsp baking so
Chocolate-caramel Crumb Cupcakes
by sgre52160
1/2 cup caramel ice cream topping 4 oz. cream cheese (half of 8-oz. pkg), softened 1 box (19.5 oz.) chocolate fudge brownie mix 1/4 cup cocoa 2/3 cup mini chips semi-sweet chocolate 1/4 cup packe
by sgre52160
1/2 cup caramel ice cream topping 4 oz. cream cheese (half of 8-oz. pkg), softened 1 box (19.5 oz.) chocolate fudge brownie mix 1/4 cup cocoa 2/3 cup mini chips semi-sweet chocolate 1/4 cup packe
Raspberry Swirl Cheesecake Cupcakes
by sgre52160
For the crust: 3/4 cup graham cracker crumbs 2 Tbsp. unsalted butter, melted 1 Tbsp. sugar 1/4 tsp. cinnamon For the raspberry swirl: 6 oz. fresh raspberries 2 tbsp. sugar For the filling:
by sgre52160
For the crust: 3/4 cup graham cracker crumbs 2 Tbsp. unsalted butter, melted 1 Tbsp. sugar 1/4 tsp. cinnamon For the raspberry swirl: 6 oz. fresh raspberries 2 tbsp. sugar For the filling:
Crescent Caramel Swirl
by sgre52160
1/2 cup butter (do not use margarine) 1/2 cup chopped nuts 3/4 cup firmly packed brown sugar 1 tablespoon water 2 (8-oz.) cans refrigerated crescent dinner rolls Preheat oven to 350. Melt
by sgre52160
1/2 cup butter (do not use margarine) 1/2 cup chopped nuts 3/4 cup firmly packed brown sugar 1 tablespoon water 2 (8-oz.) cans refrigerated crescent dinner rolls Preheat oven to 350. Melt
Pumpkin Cheesecake With Caramel Swirl
by sgre52160
Crust: 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling: 4 8 ounce packages cream cheese, room temperatu
by sgre52160
Crust: 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling: 4 8 ounce packages cream cheese, room temperatu
view more member recipes
related CDKitchen recipes
Dark Chocolate Red Beet Cupcakes
Chocolate Cupcakes With Chocolate Cream Cheese Frosting
White Chocolate Cheesecake Cupcakes
Caramel and Chocolate Pecan Bars
Caramel Apples
Blondie Caramel Heaven
Chocolate Caramel Fudge
Chocolate Mousse With Chipotle Caramel Sauce
Purple Party Cupcakes
Chewy Caramel Bars