This post is sponsored by Ghirardelli . All opinions provided are my own. Thanks for supporting me in working with brands I love, to bring you new posts!
These cupcakes combine every flavor and texture that I adore. Every bite is pure heaven!
My inspiration for this recipe actually came from the classic Ghirardelli Milk & Caramel SQUARES. When I’m on the go during the week often times a few bites of something sweet and indulgent is the perfect way to slow down and enjoy a little moment to myself. Especially when it combines my two favorite ingredients: caramel and chocolate.
Since chocolate is such a key flavor here, I wanted to make sure the chocolate flavor of the cupcake base was just right. I use both bittersweet chocolate and natural cocoa powder in this recipe, as well as hot coffee to bring out that chocolate flavor.
If you don’t have hot coffee, you can also use hot water + 1 tablespoon instant espresso powder. Or just use hot water if coffee or espresso isn’t your thing.
There are a few other key ingredients that lend richness and flavor to these cupcakes: brown sugar, sour cream, and an extra egg yolk. You can also use plain Greek yogurt in place of the sour cream.
Be sure to complement these cupcakes with Ghirardelli Milk & Caramel SQUARES so you get a double dose of decadent caramel goodness. They really make life a bite better. The caramel surprise inside both will delight your friends and family!
An apple corer makes quick and easy work of filling these cupcakes with caramel sauce. Plus, the cupcake cores make for a perfect taste test sample for the chef! Just say it’s for quality control.
If you make these cupcakes, be sure to post a picture to Instagram and use #handletheheat and #ghirardelli so we can see your chocolate + caramel creations!
1/2cup(113 grams) sour cream, at room temperature (or plain full fat Greek yogurt)
2large eggs plus one egg yolk, at room temperature
For the caramel filling:
1/4cupGhirardelli caramel sauce
For the vanilla buttercream:
1 1/2cups(188 grams) powdered sugar, sifted
1stick (127 grams) unsalted butter, at room temperature
1tablespooncream or milk
12Ghirardelli Milk & Caramel SQUARES
Make the cupcakes:
In a medium heatproof bowl add the chocolate, cocoa powder, and hot coffee. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk together the flour, sugars, baking soda, and salt.
Whisk sour cream, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
Make ahead: Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Fill about 1 1/2 teaspoons of caramel into each cupcake.
Make the buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
Frost each cupcake then garnish with a Ghirardelli Milk & Caramel SQUARE.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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