Caramel Filled Hi Hat Cupcakes



Enjoy the rich and gooey surprise of chocolate cupcakes with caramel inside and a chocolate shell and frosting on top. You can enjoy these rich treats on special occasions or whenever you want something sweet.

Ingredients:
  • 1 box of chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 24 caramel candies
  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

Prepare the chocolate cake mix according to the package instructions, using the eggs, vegetable oil, and water

Fill each cupcake liner about two-thirds full with the cake batter

Place a caramel candy in the center of each cupcake, gently pressing it down into the batter

Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the cake not the caramel comes out clean

Remove the cupcakes from the oven and allow them to cool completely on a wire rack

In a medium-sized mixing bowl, beat the unsalted butter until creamy and smooth

Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until the frosting is fluffy and well combined

Using a piping bag fitted with a large round tip, pipe a generous amount of frosting onto each cupcake, covering the caramel candy completely

In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until smooth

Dip each cupcake into the melted chocolate, coating the frosting entirely and allowing any excess chocolate to drip off

Place the chocolate-covered cupcakes back on the wire rack to set

Once the chocolate has hardened, your Caramel Filled Hi Hat Cupcakes are ready to enjoy!


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