Chocolate-Caramel Cupcakes
Ingredients
- 1 (15.25-oz) pkg chocolate fudge cake mix
- ¾ cup butter, softened
- ½ (8-oz) block cream cheese, softened
- ¾ cup unsweetened baking cocoa
- 1½ tsp vanilla extract
- 3½ cups powdered sugar
- 2 Tbsp heavy cream
- ¼ tsp espresso powder
- ½ (17-oz) bottle caramel sauce
Instructions
- Bake cupcakes according to package directions. Cool and set aside.
- Meanwhile, beat butter and cream cheese in bowl of a stand mixer fitted with whisk attachment 2 to 3 minutes or until fluffy.
- Add cocoa and vanilla, beating until combined. Add powdered sugar, 1 cup at a time, until light and fluffy.
- Combine cream and espresso powder in a small bowl. Microwave 15 to 20 seconds; remove from microwave, and stir until powder dissolves. Beat mixture into buttercream until combined.
- Cut out center of each cupcake, being careful not to cut to the bottom. Fill each with 1 Tbsp caramel sauce. Top each cupcake with 2 Tbsp frosting.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
302
|
302
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 3 | 3 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 247 | 247 |
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