For my daughters blessing day we had a lot of fun desserts and these were some of them. One of my favorite candy bars is Twix. I love them. I’m a succor for caramel. And chocolate. I knew I had to make these cupcakes.
Here’s the chocolate cake I used. Not the best I’ve had. I know great plug for my baking. I figure just keep looking so if you have an AMAZING chocolate cake recipe that you think I’d love send it my way.
My flour and sugar just waiting for the other ingredients to join them.
Here’s my cocoa.
The baking powder and baking soda joining the party. Soon there will be a party in my belly. Yo Gabba Gabba, anyone?
We (I say we because my daughter helped) stirred the dry ingredients together. Then comes the wet. Some milk.
Some oil and plain fat free yogurt. Oh and some vanilla.
Here it is all mixed together. Super runny and the original recipe I used said to add another cup of water to it to make it even more runny. I couldn’t do that so I just left it there.
Oh I forgot to take pictures of the eggs. I often forget.
Here’s the bottom to my cupcakes. I made a shortbread crust for the bottom. I may have over cooked these ones. Oops!
Remember when I said the cake wasn’t my favorite? This is one of the reasons why, they sunk. So much so that I didn’t need to cut holes in them for the filling. At least my life was made easier.
Here’s the filling. I took those caramel squares you can buy and melted those down with some half and half. then spooned it into the middle.
Then I made caramel frosting and topped the cupcakes off. The frosting was in my two year old’s favorite word, wonderful. May be one of my new favorite frosting’s ever and super easy to make.
These cupcakes were really great. The shortbread cookie on the bottom is a surprise and the caramel middle is something different that your mouth doesn’t expect. The frosting is delectable.
Shortbread Cookie: (slightly adapted from Rachel’s Cookery)
1 1/2 cups all purpose flour
1/4 cup sugar
1/4 tsp salt
1/2 cup butter, chilled
Preheat oven to 350 degrees F.
Combine flour, sugar, and salt into a food processor. Blend the dry ingredients together by pulsing the food processor.
Cut butter into equal sized chunks and add to the dry ingredients in the food processor. Blend until the the dough becomes sandy in appearance and starts to clump together.
Line two standard 12-cup muffin tins with cupcake liners. Press about 2 tablespoons’ worth of the shortbread mixture into each muffin cup, pressing down with your fingers to form a solid layer.
Bake for 10 minutes until the cookie is golden brown.
Chocolate Cake: (adapted from the nonpareil baker)
2 cups sugar
1 3/4 cup flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 cup cocoa
1 teaspoon salt
1/4 cup vegetable oil
1/2 cup plain yogurt
2 teaspoons vanilla
1 cup milk
Preheat oven to 350 degrees Fahrenheit.
Combine sugar, flour, baking powder, baking soda, cocoa, and salt. Mix the dry ingredients together then add the wet ingredients to the dry. Mix together spoon over shortbread cookies until cupcake tin is 3/4 full.
Bake for 20-25 minutes until cake is done. When the cake bounces back after being lightly pressed with your finger, it’s done.
25 soft caramel candies
1/4 cup half and half
Unwrap caramel candies and put into a small saucepan add half and half. Melt down caramel until runny. Spoon onto chocolate cupcakes.
Frosting: (adapted from Sugar Bananas)
1/2 cup butter
1 cup packed brown sugar
1/3 cup milk
3 cups powder sugar
1 teaspoon vanilla extract
Melt butter in sauce pan. Stir in brown sugar and milk. Bring to a boil. Once it boils pour into a mixing bowl. Add powder sugar and vanilla. Mix until the frosting reaches a spreading consistency. (This is a different frosting to work with than buttercream. More milk or powder sugar may be needed to reach the right consistency)