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Recipes // Desserts // Caramel-Filled Chocolate Easter Cupcakes

Caramel-Filled Chocolate Easter Cupcakes

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By Georgetown Cupcake, Katherine Kallinis Berman & Sophie Kallinis LaMontagne

Makes 18 cupcakes

Ingredients:

For the cupcakes

  • 1 ¼ cups flour, sifted
  • ½ teaspoon baking soda, sifted
  • ¼ teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter
  • 1 ¼ cups sugar
  • 2 large eggs
  • 1 ¼ teaspoons pure vanilla extract
  • 1 cup whole milk
  • ½ cup cocoa powder, sifted

For the frosting

  • 16 tablespoons unsalted butter
  • 4 cups sifted confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon whole milk
  • 1/8 teaspoon salt
  • ½ tsp of yellow, pink, purple, or green food coloring

For the filling

  • 1 cup caramel sauce

For the decorations

  • ½ cup pastel-colored fondant
  • mini Easter bunny or Easter egg cookie-cutters

Directions:

For the cupcakes and filling:

  1. Preheat the oven to 350ºF. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
  2. Sift together the flour, baking soda and salt in a bowl and set aside.
  3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla extract and milk in a large liquid measuring cup.
  6. Reduce the mixer speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  7. Add the cocoa powder, beating (on low speed) just until incorporated.
  8. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
  9. Using an apple corer, remove the center of each cupcake by pressing the corer into the cupcake and gently twisting and lifting the corer.
  10. In a glass bowl, warm caramel sauce in microwave for 1-2 minutes. Transfer to a plastic squeeze bottle and squeeze caramel into the center of each cupcake, filling each cupcake to the top.

For the frosting and decorations:

  1. Add the butter, sugar, vanilla extract, milk, food coloring and salt to the bowl of a stand mixer or a bowl with a handheld electric mixer, and mix on high speed until light and airy, approximately 3 to 5 minutes.
  2. Transfer frosting to a plastic piping bag fitted with a large plain round metal tip. Frost each cupcake with Georgetown Cupcake’s “signature swirl”. Starting in the center of the cupcake, squeeze frosting in a circular motion, ending in the center with a burst of pressure.
  3. Roll out pastel-colored fondant in a flat sheet approximately ¼ inch thick. Using mini cookie cutters, cut out Easter bunny and Easter egg shapes out of the fondant. Let fondant Easter bunnies and Easter eggs dry for approximately 1 minute and place on top of each cupcake.
  4. Serve and enjoy!
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