BB’s Decadent Chocolate Cupcakes with Caramel Filling create a mouth watering burst of flavor. Chocolate and caramel combined together is simply delicious. And these flavor-filled chocolate cupcakes stay spongy in a sealed container in the fridge.
With this recipe, even cupcakes topped with buttercream icing will be simple to prepare 2-days before the event or party. When ready to serve: take the sealed container out of the fridge, place the container on the kitchen counter, and allow the cupcakes to come to room temperature without opening the lid. Don’t peek.
In secrecy, I’ve tested this cupcake theory by serving friends or guests 3-days after the party and it’s never failed to get a ‘thumbs-up’ response. And I’ve decided to share my secret ingredient BB’s Decadant Chocolate Cupcakes recipe tip! Stay tuned!
If you are making BB’s Decadent Chocolate Cupcakes with Caramel Filling in advance, a filling must be stable. Fruits, jams or puddings can cause the filling in the cupcakes to become runny and make the cupcakes soggy. If you want to fill the cupcake with fruit, jam or pudding then decorate the day of the party or event. If changing from caramel to another filling, make sure the filling will solidify during the refrigeration stage.
Substitute recommendation: chocolate ganache.
Note: Cupcakes must be cool to fill. Allow the cupcakes to sit on the counter, at room temperature, covered with plastic wrap for 4-hours before filling.
BB’s Decadent Chocolate Cupcakes with Caramel Filling
This caramel recipe is easy to do and so economical. When planning an event or party, the last thing that needs to happen is spending time over the stovetop, stirring and melting ingredients with a temperature gauge and worrying if the caramel is going to be the correct consistency. And the cost creeps up with pre-made caramel sauces that won’t make a dent in the taste – only your wallet. With Kraft, you can never go wrong. Who can resisit sneaking a Kraft ‘creamy’ Caramel?
- 1 lb caramels
- 8 tablespoons heavy whipping cream
- Combine heavy whipping cream and caramels in a microwave-safe bowl.
- Melt caramels in the microwave @ 50% power for 1-minute.
- Stir caramels to distribute the heat.
- Continue melting the caramels @ 50% power in 30-second intervals, stirring each time, until the caramels are melted and has a smooth consistency.
This recipe fills approximately 30 regular-size cupcakes. Leftover caramel sauce can be reused. Place in an airtight container and store in your pantry or refridgerator.
Now it’s time to core and fill the cupcakes. The Wilton 2308 Treat Corer does a superb job in gauging the hole for the correct amount of filling. When using the corer, don’t punch through to the bottom of the cupcake. Leave a small space to assure that the filling is encased within the cupcake.
Core two or three cupcakes at a time and use a spoon to fill with this delectable caramel sauce. The caramel sauce will stay creamy for spooning, approximately 30 – 45 minutes. Coring all the cupcakes at one time will dry out the center and you want to keep BB’s Decadent Chocolate Cupcakes with Caramel Filling spongy and delicious!
Remove the cake that’s in the corer and plug-up the hole. Note: you may need to have an extra cupcake available for this task. It’s that old theory about when you dig a hole, where does the dirt go, sort of thing.
I couldn’t wait to taste! Who can resist chocolate and caramel? After filling 30 BB’s Decadent Chocolate Cupcakes with this delicious caramel sauce and adding a spoonful more, it was chow down time! And it’s M’m! M’m! Good!
For more caramel tips for chocolate candies and caramel methods, mosey on over to Stop Lookin’ Get Cookin’! #
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Here's to the sweet life,