When I first thought of this cupcake, I was very impressed with myself. I wondered if I could execute something as decadent as this. I was basing the recipe off of several recipes, but when it came time, to make these a reality, the source recipes were no longer posted. Of course, I should have saved them when I found them. Lesson learned. So, out of laziness and defeat, I used box mix.
These cupcakes had a great reaction. The consensus was "Heavenly". I made chocolate and vanilla cupcakes. Strangely, I preferred the vanilla, but I had positive feed back on both. I also made some mini-cupcakes as well and those were even better, like bites of caramel! This is a bit messy (like everything I make) but is well worth it (like some of the things I make). Good luck and enjoy!
Mini vanillas
Fresh from the dipping
A whole lot of delicious
Caramel Sauce (Source)
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color)
Immediately add the butter to the pan. Whisk until the butter has melted.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks.
6 Tbsp butter
1/2 cup heavy whipping cream
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color)
Immediately add the butter to the pan. Whisk until the butter has melted.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks.
Caramel topped and filled cupcakes
1 dozen cooked cupcakes (use your favorite recipe)
1 prepared recipe of warm Caramel sauce
Prepare the cupcakes by lining them up on wax paper. Remove the center of each cupcake using a paring knife or the wide end of a frosting tip.
Using a spoon, carefully fill each cupcake with caramel and replace the top of each cupcake. Depending on how secure the cake is replaced in each cupcake, you may be able to dip the cupcake into the caramel directly. It may be easier to spoon the caramel on top of each cupcake and rotate it gently until the entire cupcake is coated. (If the caramel becomes harder to work with, you can reheat it slowly in the pot it was cooked in until it is easier to use.)
Enjoy!
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