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Chocolate and Caramel Filled Chocolate Cupcakes

Chocolate and Caramel Filled Chocolate Cupcakes

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SKILL LEVEL : IntermediatePREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories230
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat3 g15% DV
Trans Fat1 g
Cholesterol15 mg5% DV
Sodium190 mg8% DV
Total Carbohydrates33 g11% DV
Dietary Fiber0.0 g0% DV
Sugars24 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories230
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat3 g15% DV
Trans Fat1 g
Cholesterol15 mg5% DV
Sodium190 mg8% DV
Total Carbohydrates33 g11% DV
Dietary Fiber0.0 g0% DV
Sugars24 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 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.

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