Chocolate Caramel filled Cupcakes
Chocolate Caramel filled Cupcakes have a chocolate cream cheese buttercream frosting, and a lovely dulce de leche drizzle on top!
Servings: 24
Calories: 270kcal
Equipment
Ingredients
Cupcakes:
- 1 box Devils Food chocolate cake mix 15.25 oz
- 1 box chocolate pudding mix 3.9 oz
- 3 eggs
- 1 cup milk
- 1 cup sour cream or plain yogurt
- ½ cup oil
- 1 teaspoon vanilla
Frosting:
- 6 oz cream cheese cold
- 1 ½ cups butter 3 cubes, room temperature
- 1 ½ teaspoons vanilla
- 4 ½ cups powdered sugar
- 1 cup cocoa powder
Filling:
- 20 oz Dulce de Leche or thick caramel. I make two 14 oz cans worth and use one for filling.
Instructions
For the Cake:
- Preheat oven to 350 F. Line 2 muffin tins for 24 cupcakes.
- Mix all ingredients for cake together for 1 minute on medium speed using electric mixer. Don’t over mix, it can result in lumpy cupcakes.
- Fill cupcake liners ⅔ full and bake for 16-18 minutes, or until an inserted toothpick comes out clean. Transfer to a wire cooling rack and cool completely.
For Frosting:
- Cream together cream cheese and butter until fluffy, about 2 minutes.
- Add vanilla, powdered sugar, and cocoa and beat well.
Assemble:
- Fill cupcakes with about 2 teaspoons of Dulce de Leche or thick caramel. I used a Wilton 230 frosting tip and piping bag to do this.
- Frost cupcakes generously with chocolate frosting. I usually use a Wilton 1M or 2D closed star frosting tip for these.
- Drizzle additional Dulce de Leche on the tops of the cupcakes and sprinkle toffee bits for extra crunch.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 205mg | Potassium: 183mg | Fiber: 2g | Sugar: 31g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg