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Cupcakes for Emily

Caramel Filled Cupcakes

A chocolate cupcake with caramel filling and vanilla frosting. These cupcakes are ridiculously decadent and are definitely a major diet sin. I recommend bringing them to a party & not sampling them ahead of time – you won’t want to share the spoils! I made these for the first time last night, and I am quite pleased with they way they turned out!

You need a pastry bag & decorating tips to fill the cakes & decorate them.

2 cups Jules’ Nearly Normal GF Flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Caramel Sauce

1/2 cup butter
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees.

Mix first 7 ingredients until incorporated then beat for 2 mins. Add eggs 1 at a time beating after each one. Measure out into lined cupcake tins – they should be about 2/3 full.

Bake for 18-20 mins. Cool for about 15 mins in the tins and then let sit until completely cool.

Warm up your favorite caramel sauce (or make your own from Smitten Kitchen) and spoon it into a pastry bag fitted with a small tip. It is important that the caramel sauce is warm and drippy. I recommend doing this over a pan or parchment paper for easy clean up. Place the tip inside the top of the cupcake and squeeze the bag until the cupcake looks like it is about to rupture. Repeat until all the cupcakes have been injected with caramel.

Whip up your favorite buttercream frosting. (Mine is super simple: 1 stick of softened butter,  ~2 cups powdered sugar, 2 tablespoons of milk and a teaspoon of vanilla whipped together. Add more sugar or milk to get the consistency that you want). I use a #18 tip and disposable bags to frost my cupcakes.

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