Sophia’s Caramel, Chocolate Delight Cupcakes

If you have been searching for the perfect cupcake, I have got the recipe for you! This cupcake is sweet, but not too sweet and leaves your taste buds begging for more.

This cupcake is a vanilla cake with a caramel swirl, chocolate ganache filling, and the perfect vanilla buttercream frosting! Yes, this cupcake tastes as delicious as it sounds. The plain vanilla cake recipe is from the food network.

Sophia’s Caramel Chocolate Delight Cupcakes

Ingredients for cupcake:

• 1 ½ cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoons salt
• 2 large eggs
• ⅔ cup granulated white sugar
• 1 ½ sticks (12 tablespoons) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• ½ cup milk
• Sophia’s SECRET Caramel Sauce!
• Sophia’s Perfect Buttercream Frosting

Ingredients for Chocolate Ganache:

• ½ cup heavy cream
• 1 cup of chocolate chips

Directions:

1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
5. Swirl a tablespoon of the caramel into each cupcake with a toothpick.
6. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through the baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely.
7. For the ganache, in a microwave-safe bowl, microwave the heavy cream for 1 minute and 30 seconds.
8. Pour the chocolate chips into the heavy cream and let sit for 3 minutes. Do not mix.
9. After 3 minutes, whisk the chocolate chips and heavy cream mixture.
10. Cut a hole into the top of the cupcakes and press down to make a well for the chocolate ganache. Pour the chocolate ganache into the cupcake hole.
11. Frost the cupcakes with the buttercream frosting and serve.
12. Enjoy!

The images below will show you how I make the delicious cupcakes.

These are the brands of the ingredients I use. Feel free to use whatever brands you like.

These are the measured ingredients for the cupcake batter.

These are the measured ingredients for the chocolate ganache.

Pour your eggs into a bowl attached to a stand mixer. You can also use a hand mixer.

Pour your granulated white sugar into the egg mixture.

Whip on high for 2 minutes.

Once the eggs have been whipped, the mixture should look pale yellow.

On low speed, pour melted unsalted butter into the whipped egg mixture.

Add your vanilla extract.

In a medium bowl, whisk together flour, baking powder, and salt.

Alternate adding the flour and milk mixture into the butter and eggs.

When the batter is completely combined, it should look like this. Stop mixing.

Line a standard muffin tine with cupcake liners.

Using an ice cream scoop, scoop the batter and pour it into each of the liners.

Pour batter into lined muffin tins.

Take a tablespoon of Sophia’s SECRET Caramel Sauce and swirl it into the batter.

The cupcakes should look like this once the caramel is swirled in.

Place in a preheated oven at 350°F and bake for 18–20 minutes.

Remove cupcakes from the oven and let them cool completely. It is important to let the cupcakes cool so when you frost them, the frosting does not melt.

Next, I made the chocolate ganache. A chocolate ganache is a sauce, glaze, or filling made from chocolate and cream. In this cupcake, you will use it as a sauce. I promise you will love it.

To make the ganache, heat your heavy cream in a microwave-safe bowl for 1 minute and 30 seconds.

Pour the hot cream over the chocolate.

Do not mix the cream and chocolate. First, let the mixture sit for 3 minutes.

Once the cream and chocolate are mixed, the ganache should look like this. It should look shiny and beautiful.

Create a well in the center of the cooled cupcake. This is where you will pour the chocolate ganache filling.

Pour the chocolate ganache in the center of each cupcake.

Your cupcake should look like this when filled properly.

The next thing you need to do is make a piping bag so you can pipe Sophia’s Perfect Buttercream Frosting onto the cupcake.

All you need to make a piping bag is a Ziploc bag and a piping tip.

Cut one of the corners off of the Ziploc bag. Place the piping tip inside of the bag in the place where the hole is.

Place the frosting inside of the piping bag.

Frost each cupcake. They should look like this when they are finished.

YUM!

Yes Please!!!

That’s it! This cupcake is the perfect balance of caramel, chocolate, and vanilla goodness. You will never use another cupcake recipe again once you make this. Don’t forget the most important ingredient, love. Let me know what you think in the comments!