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Caramel Stuffed Chocolate Cupcakes feature a super moist and tender chocolate cupcake filled with luscious caramel sauce and topped with vanilla buttercream

Caramel Stuffed Chocolate Cupcakes

Caramel Stuffed Chocolate Cupcakes feature a super moist and tender chocolate cupcake filled with luscious caramel sauce and topped with vanilla buttercream.
Course Dessert
Cuisine American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yields: 12 cupcakes
Recipe by Tessa Arias

Ingredients

For the chocolate cupcakes:

  • 4 ounces (127 grams) Ghirardelli bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Ghirardelli unsweetened cocoa powder
  • 1/2 cup hot strong coffee
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) sour cream, at room temperature (or plain full fat Greek yogurt)
  • 1/4 cup vegetable oil
  • 2 large eggs plus one egg yolk, at room temperature
  • 1 teaspoon vanilla extract

For the caramel filling:

  • 1/4 cup Ghirardelli caramel sauce

For the vanilla buttercream:

  • 1 1/2 cups (188 grams) powdered sugar, sifted
  • 1 stick (127 grams) unsalted butter, at room temperature
  • 1/8 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream or milk
  • 12 Ghirardelli Milk & Caramel SQUARES

Directions

Make the cupcakes:

  1. 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.
  2. Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
  3. In a small bowl, whisk together the flour, sugars, baking soda, and salt.
  4. 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.
  5. 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.
  6. Make ahead: Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Fill the cupcakes:

  1. 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:

  1. 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.
  2. Frost each cupcake then garnish with a Ghirardelli Milk & Caramel SQUARE.