Let me warn you - these cupcakes are not for the faint of heart. They are rich. And sweet. You'll need to eat them with an ice cold glass of milk.
But boy, oh boy, if you love caramel, you are gonna love these!
A few weeks ago, I got a request to include some caramel cupcakes in an order for graduation cupcakes. Since I had only ever made a caramel cake, I had to get creative on how to do these!
So here's what I came up with... I started with a basic yellow cupcake (recipe below).
Then I poked a hole in them... just like I did for the Chocolate Chip Cookie Dough Cupcakes... anyway, and I filled them with caramel. For these particular cupcakes, I used Smucker's caramel sauce, but you could also use Homemade Caramel Sauce.
Then I made the caramel frosting. I whipped it in my Kitchenaid for about 30 minutes until it was cool and very fluffy (easy to pipe)!
So... here are the recipes you'll need to whip these up for yourself!
Do you have any questions about this recipe? Leave them in the comments and I'll answer if I can!!Print