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Chocolate and Caramel Filled Chocolate Cupcakes Recipe

Chocolate and Caramel Filled Chocolate Cupcakes

Ingredients

  • CHOCOLATE CARAMEL FILLING (recipe follows)
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • About 3 cups white frosting (ready-to-spread or homemade)
  • CHOCOLATE CARAMEL DRIZZLE(recipe follows)
  • Additional HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel (optional)

Directions

  1. Prepare CHOCOLATE CARAMEL FILLING; set aside. Heat oven to 350°F. Line 42 muffin cups (2-1/2 inches in diameter) with paper bake cups.

  2. Stir together flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Evenly divide batter into muffin cups (about 2 scant tablespoons batter in each cup). Spoon scant tablespoon filling into center of each cupcake.

  3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes.

  4. Prepare CHOCOLATE CARAMEL DRIZZLE; drizzle over frosted cupcakes. Top each cupcake with additional caramel filled chocolate, if desired. Refrigerate leftover cupcakes. Makes 42 cupcakes.

    CHOCOLATE CARAMEL FILLING
    1 package (8 oz.) cream cheese, softened
    1/3 cup sugar
    1 egg
    1 teaspoon vanilla extract
    1/8 teaspoon salt
    36 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
    2 teaspoons water

    Beat cream cheese, sugar, egg, vanilla and salt in medium bowl until smooth and creamy; set aside. Remove wrappers from chocolates; place in small microwave-safe bowl with water. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted when stirred. Gradually stir melted candies into cream cheese mixture.

    CHOCOLATE CARAMEL DRIZZLE: Place 30 unwrapped HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel and 2 teaspoons water in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and mixture is smooth when stirred.