I just want to start off thanking these delightful sisters for letting me be a guest on their fantastic blog to debut my cupcake company! I’ve had the pleasure of knowing oldest, middle and little since I was in 6th grade (that was 14 years ago, yuck). Who would have thought 14 years later we would be blogging together?! I started up Cup O’Cakes this year with a new take on cupcakes… creating beautiful cupcakes that taste just as great as they look! I have many unique and tasty recipies that are perfect for any occasion. I am currently based out of Phoenix, Arizona and am always willing to cater any event that comes my way. If you are ever in the need for Cup O’Cakes to bake for your party, below is my business card with all my information. Also, feel free to follow Cup O’Cakes on instagram, as I display the cupcakes from each event at; http://www.instagram.com/cup_o_cakes.
When Oldest, Middle, & Little asked me to be a guest on their blog, we all knew it would be a cupcake recipe, but I wanted to make sure it was one of my crowd pleasers! These cupcakes look a lot more difficult than they are, and I’ve even created some helpful shortcuts.
So here they are…
I included the caramel recipe even though I used canned caramel. Also if you follow the dark chocolate cake recipe below it will be very thick, almost a pudding consistency, don’t be worried, they’re delicious!
- ¾ cup unsalted butter, room temperature
- 1 ½ cups sugar
- 2 large eggs
- ½ cup Dutch-process unsweetened cocoa (picture below)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (I use whatever I have on hand)
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each. Scrape down sides as needed.
2. In another bowl, mix flour, cocoa, baking powder and salt. Stir in half the flour mixture into butter mixture. Stir in milk, just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into muffin cups (cups should be almost full).
3. Bake at 350 degrees for 16-20 minutes, or a wooden skewer (toothpick) is inserted and comes out clean. Let cool completely before coring.
4. Once cooled completely cut a cylinder about ¾ inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about ½ inch from the bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
Caramel Sauce: (Again, I am a cheater and used canned caramel sauce; picture and location below, but here is the recipe for the homemade caramel sauce)
- 8 tablespoons unsalted butter, cut into pieces
- 1 cup sugar
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- Pinch of salt
1. Melt butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally until the sugar begins to foam a bit. (It will look and smell like it’s on the verge of burning).
2. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it the heat to smooth it out).
3. Mix in vanilla and salt. Let cool. (Can be stored in refrigerator for up to 2 weeks).
(La Lechera is located by the evaporated/condensed milk in the grocery store)
- 16 Tablespoons unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1 ½ teaspoon vanilla extract
- 1/3 cup caramel sauce
- Pinch of salt
- 1-2 tablespoons of milk if needed
1. Add butter to the bowl and beat for about 1 minute until smooth, then blend in confectioners’ sugar until smooth.
2. Mix in vanilla, caramel sauce and salt until incorporated.
3. If needed add milk and beat until light and fluffy.
Chop 16 “fun size” snickers bars and combine in bowl with 1/3 cup of caramel sauce. Drop a spoonful of the filling mixture into each cupcake.
Garnish snickers on the top and feel free to drizzle any extra caramel too, that would be very yummy. Enjoy!