Oh so good! No milk required! Moist chocolate caramel cupcakes! This is so delicious you can't have just one!
Moist Caramel Chocolate CupCake
Ingredients
- 3/4 cups of flour
- 1 teaspoon of pure vanilla extract ( better tasting than imitation)
- 1/4 of teaspoon of salt (omit if using salted butter)
- 3 eggs whisked 1 1/2 (3/4 cup) stick of unsalted room temperature butter
- 1 cup of sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup of sour cream
- 2 bowls
- 12 cupcake cups
- a tooth pick
- corer
- chocolate frosting
- Caramel syrup
- Optional : mini marshmallows or any preferred toppings
- 12 cupcake cups
Begin by preheating your oven at 350 degree and align your cupcakes in the a regular size muffin pan.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy.
Gradually add eggs, then add beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Doing this will prevent a big mess. Pour batter in about 3/4 ways into cups.
Bake for about 20 minutes or until toothpick comes out clean from the center of a cupcake. Cool in the pan for about 10 minutes ,then place on a cooling rack for about another 20 minutes.
While cupcakes are cooling, prepare the frosting.
Mix low speed cocoa and butter. Alternate the powdered sugar and water. Whisk until its smooth and spreadable then whisk in vanilla extract. Add more water if its too stiff, refrigerate or add more powdered sugar if its too soft.
Use a corer to core the middle of the cupcake. It doesn't need to a special corer, just about anything can core a cupcake, but make sure its stiff enough such are a large tip of a bubble tea straw.
Filling in the cupcake whole with one marshmallow, a little squirt of caramel syrup and add on your frosting follow by 2 or three more marshmallow and top it off with a drizzle of caramel syrup. Tip: to make the 3rd marshmallow stay up just dab a little frosting.
Gradually add eggs, then add beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Doing this will prevent a big mess. Pour batter in about 3/4 ways into cups.
Bake for about 20 minutes or until toothpick comes out clean from the center of a cupcake. Cool in the pan for about 10 minutes ,then place on a cooling rack for about another 20 minutes.
While cupcakes are cooling, prepare the frosting.
1 teaspoon vanilla extract
1/2 cocoa powder
1 1/2 cups powdered sugar
1/2 cup of room temperature unsalted butter
a pinch of salt (omit if using salted butter)
3 table spoons of boiled water
Mix low speed cocoa and butter. Alternate the powdered sugar and water. Whisk until its smooth and spreadable then whisk in vanilla extract. Add more water if its too stiff, refrigerate or add more powdered sugar if its too soft.
Use a corer to core the middle of the cupcake. It doesn't need to a special corer, just about anything can core a cupcake, but make sure its stiff enough such are a large tip of a bubble tea straw.
Filling in the cupcake whole with one marshmallow, a little squirt of caramel syrup and add on your frosting follow by 2 or three more marshmallow and top it off with a drizzle of caramel syrup. Tip: to make the 3rd marshmallow stay up just dab a little frosting.
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