Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients with the buttermilk, alternating between each. The batter will be quite thick, but that’s exactly how we want it! Now, it’s time to fill the cupcake liners about two-thirds full with the batter. This helps leave enough room for expansion and a lovely dome on top.
Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the pan for about 5 minutes before transferring them onto a cooling rack. While they cool, you can prepare the caramel filling. After the cupcakes have completely cooled, you can use a small knife or a cupcake corer to remove the center of each cupcake and make room for that luscious caramel!
Finally, fill a piping bag (or a plastic bag with a tiny corner cut off) with your caramel sauce and pipe it into the hollowed-out cupcakes until they overflow just a bit. To finish, you can drizzle a little extra caramel on top and top with a swirl of whipped cream or chocolate frosting if you’d like. How cute and decadent do they look?
Pro Tips for Best Results
I tested this recipe three ways: using homemade caramel, store-bought caramel, and even experimenting with different types of chocolate cakes. Each batch had its own charm, but I found that homemade caramel added an extra level of richness. Make sure to allow the caramel to cool slightly before filling the cupcakes; warm caramel can make a mess!
Also, don’t skip the cooling time before cutting holes in your cupcakes. If they’re even slightly warm, they’re more likely to crumble. I learned that the hard way after losing a few precious cupcakes to the “snack attack” while I was trying to hollow them out.
Lastly, be sure to avoid overmixing your batter. I’ve always been a bit guilty of going a little too enthusiastic with the mixing, but I’ve found that a gentle touch leads to fluffier cupcakes. So, next time, I promise to remember that!
Common Mistakes to Avoid
One common mistake I made when first making these cupcakes was using cold ingredients straight from the fridge. I found that it’s essential to bring your eggs and butter to room temperature before starting, as they blend much better and help create that light, airy texture. (See the next page below to continue…)