Looking for something to fix my chocolate craving, I found a recipe for Hershey’s Chocolate Caramel Cupcakes from Sweet Treats Baking Blog. My favorite part about this cupcake is the caramel filling. Once you take that bite into the little cake, the warm caramel oozes out into your mouth, no sexual innuendo intended.
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.
Hershey’s Perfectly Chocolate Frosting
(I used two batches to frost all my cupcakes generously)
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Never Bashful With Butter’s easy Caramel recipe
1 Cup heavy cream
1/4 cup butter
1/2 cup sugar
3 teaspoons vanilla
In the pan you’ll place the butter, half of the cream and half of the sugar. bring mixture to a boil. When the mixture begins to thicken slightly, add the remaining sugar. bring to a full boil. when the mixture starts to thicken and turn a light brown colour, add the remaining cream and sugar.
turn temperature down to a few notches below medium. The mixture should remain boiling. stir constantly and do not allow the bottom to scorch. keep stirring and heating for about 10 minutes. when the mixture starts thickening up like pudding, remove from heat.
Let cool about 5 minutes (caramel will still be hot) or until the cupcakes are out of the oven.