1/2cup(113 grams) sour cream, at room temperature (or plain full fat Greek yogurt)
2large eggs plus one egg yolk, at room temperature
For the caramel filling:
1/4cupGhirardelli caramel sauce
For the vanilla buttercream:
1 1/2cups(188 grams) powdered sugar, sifted
1stick (127 grams) unsalted butter, at room temperature
1tablespooncream or milk
12Ghirardelli Milk & Caramel SQUARES
Make the cupcakes:
In a medium heatproof bowl add the chocolate, cocoa powder, and hot coffee. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk together the flour, sugars, baking soda, and salt.
Whisk sour cream, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
Make ahead: Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Fill about 1 1/2 teaspoons of caramel into each cupcake.
Make the buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
Frost each cupcake then garnish with a Ghirardelli Milk & Caramel SQUARE.
Caramel Stuffed Chocolate Cupcakes https://handletheheat.com/caramel-stuffed-chocolate-cupcakes/ September 12, 2018