I wanted to make some cupcakes for a co-worker’s birthday recently. When I asked him what his favourite combination was, he said chocolate and caramel. Coincidentally, foodbuzz had a chocolate caramel cupcake recipe that I was dying to try. The bad news? I only had four hours to bake and ice the cupcakes as I had a mani/pedi appointment. I could do it, right? Epic fail! The first batch was fine except I have lots of scratches on my muffin tins so they actually stuck to the pan. When making these cupcakes, make sure you line your muffin tins as opposed to grease them.
Since I had to make another batch, I was short on time so I didn’t cut out the centers of the cupcake and fill it with icing. Instead, I iced the cupcakes and shoved a caramilk bar square in the middle. It was a great combination and was a hit with the taste-testers.
I have two criticisms of this recipe though: t the icing isn’t as thick as it could be, it’s more of a glaze (but it is delicious) and the cupcakes are a bit dry. I think maybe I baked them one or two minutes too long. However, anything after those delicious chocolate guinness cupcakes would seem dry. In fact, a few weeks later I made those chocolate guinness cupcakes again and used the caramel icing from this recipe. Delicious!
Overall, the recipe is easy to make. And I’m sure it would be easy to fill them if you had the time. Enjoy!