Chocolate-Caramel Cupcakes with Meringue Frosting



A while ago, I read a recipe that involved chocolate cookies with a caramel center. That sounded incredibly delicious to me so I attempted to make them using the brand of caramel recommended in the recipe. I ordered it off and didn’t pay attention to what form the caramel came in. Lo and behold, UPS rang my doorbell a few days later and delivered a 5lb brick of solid caramel. (When my husband read my Brownies with Coconut-Marshmallow Filling text he remarked that in the case of a nuclear winter we would have caramel in addition to coconut milk.)  So now I had all this delicious caramel and I didn’t and still don’t know what to do with all of it. Incorporating it into cupcakes was an idea I’ve toyed around with, but in past attempts, I tried (and failed) to incorporate little caramel surprises in the center of my cupcakes. The caramel would sink to the bottom and melt out of the cupcake or stay stuck to the bottom of the wrapper. Tonight, I had an “Aha!” moment and figured out the key to suspending the little drops of caramel into my cupcakes. Of course I threw in some chocolate chunks for good measure and topped the cupcakes with a light-as-air meringue frosting. Enjoy!


Chocolate-Caramel Cupcakes (adapted from “Cupcakes” by Shelly Kaldunski):

1 1/4 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, room temperature

3/4 cups granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup milk

1 cup bittersweet chocolate chunks or chips (or semisweet if you prefer)

12 dime-size balls of caramel

1/4 cup cornstarch

  1. Preheat the oven to 350˚F. Line a cupcake pan with wrappers and set aside.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs and vanilla and mix thoroughly.
  4. Whisk in the flour, baking powder, and salt. Then the milk.
  5. Fold in the chocolate chips and divide the batter evenly in the prepared pan.
  6. Bake for 8 minutes. Meanwhile, coat the caramels in the cornstarch, shaking off the excess.
  7. After 8 minutes, pull the cupcakes out and gently push each caramel balls into the middle of each cupcakes.
  8. Put the cupcakes back into the oven and continue baking for 9-11 minutes until springy to the touch.
  9. Cool on a wire-rack.

Meringue Frosting (from “Cupcakes” by Shelly Kaldunski):

3 large egg whites

3/4 cups granulated sugar

1 tbsp corn syrup

2 tbsp water

  1. Combine the egg whites, sugar, corn syrup, and water in a bowl set over, but not touching, simmering water. Whisk constantly until an instant-read thermometer reads 160˚F.
  2. Using an electric-mixer, whisk on high speed until fluffy, glossy and the meringue holds stiff peaks. Spoon into a piping bag and frost cupcakes immediately.



  1. grove good girl ganash says:

    so thrilled you added the wonderful logo to your blog and the chocolate to the cupcakes! YUM!

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