Servings: 12 cupcakes
Calories: 300kcal
Equipment
- cupcake pan
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- piping bag
Ingredients
For the Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large large eggs
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Caramel Filling
- 1 cup caramel sauce
For the Chocolate Frosting
- 1/2 cup unsalted butter softened
- 1/3 cup unsweetened cocoa powder
- 3 cups powdered sugar sift for smoothness
- 1/4 cup whole milk adjust for consistency
- 1 tsp vanilla extract
Instructions
Making the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the eggs, milk, vegetable oil, and vanilla extract with the dry ingredients.
- Stir in the boiling water carefully until the batter is smooth.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes. Allow your cupcakes to cool.
- Core each cupcake to create a pocket for the caramel. Fill the hole with caramel sauce.
- Beat the softened butter in a mixing bowl until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk.
- Frost the filled cupcakes generously with chocolate frosting.
- Drizzle additional caramel sauce over the frosted cupcakes.
- Serve at room temperature.
Notes
Top with flaky sea salt for a delicious contrast if desired.
Nutrition
Serving: 1cupcake | Calories: 300kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg
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