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To make these caramel cupcakes, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup whole milk - 1 tablespoon vanilla extract - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup caramel sauce (store-bought or homemade) - 1 cup heavy whipping cream - 1 teaspoon powdered sugar - Additional caramel for drizzling

Caramel Cupcakes with Vanilla Cream Center

Treat yourself to the ultimate indulgence with Caramel Cupcakes featuring a creamy vanilla cream center. This delightful recipe combines soft, fluffy cupcakes with rich, gooey caramel for a dessert that will impress at any gathering. With easy-to-follow steps and ingredient tips, you can create these delicious treats in no time. Click through to discover the full recipe and unleash your baking skills today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

1 tablespoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup caramel sauce (store-bought or homemade)

1 cup heavy whipping cream

1 teaspoon powdered sugar

Additional caramel for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard cupcake tin with cupcake liners.

    Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

            Fill Cupcake Liners: Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

              Cool the Cupcakes: Remove from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                Prepare the Filling: In a clean mixing bowl, whip the heavy cream with powdered sugar using a hand mixer until stiff peaks form.

                  Create a Hole for the Filling: Once the cupcakes are completely cool, use a small knife or cupcake corer to make a hole in the center of each cupcake.

                    Fill with Cream: Spoon or pipe the whipped cream into the hole of each cupcake, ensuring they are generously filled.

                      Drizzle with Caramel: Finally, drizzle caramel sauce over the top of each filled cupcake for an extra sweet touch.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Arrange the cupcakes on a decorative platter and sprinkle with a touch of sea salt for an elevated flavor contrast. Add a few pieces of caramel candy for garnish around the platter for a delightful touch.