Chocolate and Caramel Swirl Cupcakes

Have to admit I am drooling a little just from reading Cookies and Cups’ recipe which is based on a Ben & Jerry’s ice cream flavor, Karamel Sutra.  Where was this ice cream flavor?  How did I miss it?  IS IT COMING BACK?  Ok, ok….back to the cupcakes which consist of a rich, dark chocolate cake filled with homemade caramel sauce and topped with chocolate and caramel frosting.  I suppose the cupcakes are better because I don’t have to rely on Ben and Jerry making the flavor and shipping it to a grocery store where I live.   Spoken like a true Cupcake Fanatic.

Chocolate and Caramel Swirl Cupcakes

Ingredients

• 1 cup butter
• 2 cups granulated sugar
• 2 Tbsp light corn syrup
• 1 cup whipping cream

• 2 cups chocolate chips
• 2 cups butter

• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup milk
• 3 cups powdered sugar
• 1 tsp vanilla

• 1 cup cake flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup brewed coffee
• 1/2 cup buttermilk
• 1 egg
• 1 tsp vanilla

• 1/2 cup semi sweet chocolate chips
• 1 tsp vegetable shortening

Directions:

Caramel Filling

1. Melt butter in heavy saucepan over medium low. Add sugar and corn syrup and cook 6-8 minutes until mixture is a deep caramel color, stirring constantly.
2. Add cream slowly while stirring and cook 2 minutes more until smooth. Remove from heat and allow to cool completely (about 2 hours).

1. In a large saucepan melt butter and chocolate chips together until smooth. Allow to cool completely. (I let mine sit in the fridge overnight) It will become solid.
2. With hand mixer beat the solid chocolate until it becomes light and fluffy.

1. In medium saucepan melt butter and sugar together. Bring to a boil and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil and boil for 2 minutes.
2. Remove from heat and allow to cool. When caramel is cool beat in powdered sugar and vanilla.

1. Preheat oven to 325°
2. Put all ingredients into stand mixer and beat for 3 minutes.
3. Fill cupcake liners 1/2 way full and bake for 20 minutes until the centers spring back.
4. Allow to cool completely.

1. Cut out small portion of center of the cupcake with a paring knife. Fill cupcake with approximately 1 Tablespoon of caramel. Place cored piece of cupcake back on top.

2. Fill a piping bag with frosting fitted with a large tip. Spread caramel frosting on one side of the bag and chocolate on the other, so when you frost the cupcakes, the frostings will swirl together.

1. Melt chocolate chips and shortening on a small saucepan over low heat. Once melted, spread chocolate thinly on a baking sheet. Freeze chocolate for 5-10 minutes until set and using a sharp spatula push the chocolate slowly along the edges to form the curls.
2. Garnish cupcakes with curls.

  s