Chocolate Caramel Cupcakes

Idea gallery #1694
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Chocolate Caramel Cupcakes
Ingredients and Supplies
  • 1 package CK Premium Chocolate Cake Mix
  • 1 cup Peter’s Soft Caramel
  • 4 teaspoons heavy cream
  • 4 cups CK Buttercream Icing
  • 1/4 - 1/2 teaspoon Caramel Powdered Flavor
Preheat oven to 350º. Line cupcake pans. Mix cake mix according to instructions on box. Scoop batter into prepared cupcake pans, filling each 2/3 full. Bake for 18-22 minutes or until cupcake springs back when top is pressed. Cool in pan for 10 minutes. Remove from pan to cooling rack. Cool completely before filling and icing. While cupcakes are cooling, warm the soft caramel enough to be able to stir easily. Add heavy cream and stir until completely combined. Allow to cool back to room temperature. Fill cooled cupcakes with thinned soft caramel by either using a coring tool or a pastry bag, fitted with a coupler and a bismark tip #230 (a bismark tip is a specially designed tip used for filling pastries). Mix powdered flavoring with buttercream. Let icing rest, covered, for 2 minutes to allow the flavor to maximize. Taste and add more flavoring if desired. Spread or pipe on cupcakes using a pastry bag and desired decorating tip.