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Chocolate Peak Cupcakes
Category: Desserts, Cupcake
Serves: 12
Rating:
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Ingredients:
Butter for greasing pan Flour for flouring pan 1-1/3 c. hot water 2 T. instant coffee or espresso 1 box chocolate fudge cake mix 1/3 c. vegetable oil 3 eggs 12 soft caramel candies 1 container chocolate frosting 1 container marshmallow cream confectioners sugar/cocoa
Directions:
Preheat oven to 350°F. Butter and flour 2 6-cup cupcake pans. Stir hot water and coffee together in a large bowl until coffee is dissolved and let cool. Add cake mix, oil and eggs to coffee and beat for 2 minutes until well blended. Fill each cupcake cup halfway with batter. Push a caramel halfway into each, and fill with remaining batter. Bake for 12 minutes until the cakes have puffed. Cool in pans on a wire rack for 15 minutes, then remove from pans and allow to cool completely. Cut about 1/3 of the top off each cupcake and reserve. Frost the tops with chocolate frosting and a small dollop of marshmallow cream. Put one tablespoon of the marshmallow cream on the bottom, cover with the top, and garnish with some confectioners sugar and/or cocoa powder. Serve with whipped cream.