My husband came home the other day wanting cupcakes for his new internship. They were having some sort of potluck for a young patient who had been through extensive therapy. Not knowing anything about this young man, I asked my husband if he knew anything about what type of foods he might like. I should have known, he asked for fried chicken and macaroni and cheese. I surmised that he must also love chocolate, so I made a batch of these decadent chocolate cupcakes. I added mini chocolate chips to the cupcakes to make them even more chocolaty. For a fun surprise, I added caramel syrup in these cupcakes. It’s unexpected, but not an unusual taste that a picky eater might turn their nose up to.
Caramel Filled Chocolate Cupcakes with Chocolate Buttercream
For the cake
1 package devil’s food cake cake mix
1 box cook and serve chocolate pudding mix
all ingredients for the cake mix plus one extra egg
1/2 cup mini chocolate chips
For the Frosting
2 sticks butter, softened
3/4 cup cocoa powder
1 lb or 4 cups powdered sugar
1 teaspoon vanilla extract
2 – 3 tablespoons milk
shaved semi-sweet baking chocolate (I used a cheese grater on my chocolate bar)
For the filling
1. Mix cake mix according to package directions, adding the pudding mix and the extra egg. Before pouring batter into cupcake liners fold in chocolate chips. Cook in cupcake liners according to package directions.
2. Let cupcakes cool, then fill with caramel syrup as shown in the directions below in the slide show.
3. For frosting, combine softened butter, cocoa and powdered sugar in a stand mixer. Mix on low until it comes together. Add a few tablespoons milk and mix on high until frosting is light and fluffy.
4. Frost cupcakes and garnish with shaved chocolate.