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Caramel Infused Chocolate Cupcakes

The Easiest Caramel Infused Chocolate Cupcakes

The Easiest Caramel Infused Chocolate Cupcakes have some caramel in every moist chocolaty bite! The chocolate ganache on top make these cupcakes amazing!

Course Dessert
Cuisine American
Keyword caramel, chocolate, cupcakes, easy dessert, easy recipe

Ingredients

  • 1 cup water
  • 1 cup butter, softened or 2 sticks
  • 1/3 cup cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup sour cream
  • 3/4 cup caramel ice cream topping

Ganache

  • 1 cup heavy whipping cream
  • 8-10 oz chocolate roughly chopped up to 2 cups

Decoration Options

  • 1 cup milk chocolate baking pieces filled with caramel
  • toffee bits
  • chopped nuts
  • sparkles or sprinkles

Instructions

  1. Preheat your oven to 350 degrees. Prepare a 12 hole muffin tin with paper cups or butter and flour. Shake or tap excess flour off of your muffin pan if you are using this method.  I found this recipe works better if you use paper cups to hold each cupcake.  

  2. In a small saucepan, over medium heat, combine water, cocoa and butter. Bring the mixture to a boil for one minute, stirring occasionally. Remove from heat and set aside on a cool element on your stove.
  3. In a large bowl combine flour, sugar, baking soda and salt. Using your handheld or stand mixer blend in sour cream and eggs until mixture is smooth.
  4. Make sure that the chocolate mixture on your stove has cooled down. Add it to your batter and blend until totally incorporated. This batter is not thick at all. Do not be concerned. Fill muffin cups between 1/2 to 2/3 full.

  5. Bake for between 15 and 20 minutes or a tooth pick inserted into the center comes out clean. Remove from oven and grab a large fork right away. The biggest one you have. I use the fork I use to serve roast beef. Using the fork, make a few sets of holes all the way to the bottom of the cup. Try to space them out as best you can. My big fork makes two holes at a time! I usually end up with 8 holes. The idea is for some of the caramel to drain into the holes. Immediately afterwards squeeze the caramel topping over top of each cupcake. I usually squirt a quarter size mound in the middle of each cupcake and then spread the caramel around with a knife. Once the caramel is absorbed into the cupcake add more and keep smoothing the caramel over top of the fork holes.  Try your best to make sure the entire top of your cupcake is lightly covered with with caramel sauce.

  6. Next, while your cupcakes are cooling, prepare the chocolate ganache. It will be spread on top of the caramel.
  7. You now have 2 choices. You can either grab a large enough microwave safe bowl and using a spoon microwave chocolate chips and cream uncovered on high for 30 seconds at a time. Stirring every 30 seconds, until totally smooth. The other alternative is to use a double boiler or a heavy bottomed saucepan over low heat. Combine cream and chocolate and stir until blended and smooth. Pour into a bowl that will hold your hand held mixer.

  8. Allow cream mixture to cool but is still soft. Sometimes I even put the bowl of ganache in my freezer to help it cool down more quickly.  Keep an eye on it though.  Once cool it will harden quickly.  Plug your blender in and whip for a minute or two until fluffy. Now carefully spread chocolate ganache over top of the caramel.

  9. The last thing you have to do is decorate if desired. If using caramel filled chocolates make sure to press each piece into the ganache to hold it in place. If using toffee bits, chopped nuts or sprinkles, place a pinch on top of each and gently, using the back of a spoon, press decorations into your ganache to secure the decorations in place.  Store these cupcakes in an air tight container in your refrigerator.

  10. Enjoy!