Chocolate cake is pretty much my favorite thing right now. Any time I have a craving it involves chocolate cake.
So yesterday when the kids all asked me what we were making for a special dessert, special because there was no school and they had friends over, I naturally had to involve my favorite chocolate cake.
So with 12 mini-chefs ready to assist we “accomplished” and I say accomplished, as with this many helpers the fact we came out with a finished and tasty cupcake was no short of a miracle.
So here is an original recipe from our chef filled kitchen, a rich Chocolate Caramel Surprise Cupcakes: a chocolate cupcake with a caramel nougat center topped with a chocolate caramel buttercream.<
XOXO San and kids
Aiden, Madden, Jersey, Jojo, Cannon and their friends Bradon, Isaac, Emmett, Audrey, Izabella, Gabbie, Claire, little Isaac and baby Adelle
Chocolate cupcake with a caramel nougat center topped with a chocolate and caramel buttercream.
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
- Nougat Filling:
- 1/4 cup softened butter
- ½ 13oz. container of marshmallow cream
- 3 tablespoons Smuckers Caramel Topping
- ½ -1 cup powdered sugar
- 1 cup of butter, softened
- 1 teaspoon of clear vanilla extract
- ½ cup Hershey’s cocoa powder
- 4 cups confectioners’ sugar
- 2 tablespoons of milk
- 4 tablespoon of Smuckers Caramel Topping
- *For this cupcake recipe I 1 ½ the frosting recipe. It allows me a little extra frosting to make sure the center is filled in and covered, you will have some left over, about ¼ - ½ cup. We like to use the extra frosting with graham crackers.
Mix all ingredients together until moist and well blended. Place 15 cupcakes liners in a cupcake pan. Add batter until about 2/3 full. Place in oven for 20-25 minutes at 350 degrees F. Cool, and using a teaspoon remove the center of the cupcake. See picture below. Discard centers, by eating them (smile).
Cream butter, caramel, and marshmallow cream together. Add vanilla and mix in powdered sugar until filling is at desired sweetness and consistency (should be like a thick caramel). To get the right consistency add more powder sugar and/or caramel, until you get the taste and consistency you desire.
Using a frosting bag or tablespoon, fill the center of the cupcakes with the filling. Fill all the way and just a little bit over the top. The filling will sink a tad after sitting.
In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in cocoa powder, then the sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so. To pipe onto the cupcake, use a frosting bag and tip of your choice. Spoon the chocolate buttercream onto one side of the bag, leaving a little room on the other to place the caramel. Once the chocolate frosting is in the bag, use a butter knife and 1 tablespoon at a time, scrap in the caramel on the opposite side of the bag. Then begin to pipe the frosting, you won’t see your caramel right away, until about the 2nd or 3rd cupcake.
Kids review: The kids loves this cupcake, they called it the surprise cupcake because most them forgot that we put something in the middle. They said it was like a little present in the middle.