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!
Ingredients:
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
Directions:
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.
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!
Broke College Cookin' 