Caramel Filled Chocolate Cupcakes

While stuck inside on a lazy Saturday, we decided that we might as well bake some cupcakes! We came up with a really cool recipe and wanted to try it: Caramel filled Chocolate Cupcakes!


1/2 cup Semisweet Cocoa Powder

1/4 cup Dark Cocoa Powder

1 3/4 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

2 eggs

1 cup while milk

1/2 cup vegetable oil

2 teaspoons of vanilla extract

1 cup boiling water

1 can of Nestle La Lechera Caramel


Stir all dry ingredients together until well blended. Then add eggs, milk, vegetable oil, and vanilla extract; use mixer to combine. Add boiling water to batter– it will be a bit runny, don’t worry!


Bake in oven at 350 degrees for about 15 minutes. Let cool. Use a tool (we used a designated cupcake center carver, but a melon baller would also work) to carve out the center.

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Put caramel in a plastic sandwich bag and cut a whole in the corner. Squeeze caramel into the center of the cupcake. Frost with your favorite frosting– we chose a vanilla cream cheese frosting! Enjoy!



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