Caramel Stuffed Chocolate Cupcakes
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Handle the Heat · by Tessa Arias★ 5.0 (7)

Caramel Stuffed Chocolate Cupcakes

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 10%
CARBS 54G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER43G TOTAL SUGAR
FAT 25G52% OF CAL
12G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist chocolate cupcakes filled with caramel sauce and topped with vanilla buttercream frosting. A rich, indulgent handheld dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 4 ounces (127 grams) Ghirardelli bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Ghirardelli unsweetened cocoa powder
  • 1/2 cup hot strong coffee
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113 grams) sour cream, at room temperature (or plain full fat Greek yogurt)
  • 1/4 cup vegetable oil
  • 2 large eggs plus one egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup Ghirardelli caramel sauce
  • 1 1/2 cups (188 grams) powdered sugar, sifted
  • 1 stick (127 grams) unsalted butter, at room temperature
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon cream or milk
  • 12 Ghirardelli Milk & Caramel SQUARES
PREP
25M
SODIUM
174MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.