Chocolate Caramel Cupcakes
3 cups flour
2 cups sugar
½ cup cocoa
1 tsp salt
2 tbsp baking soda
2/3 cup canola/olive oil
2 cups water
2 tbsp vinegar
2 tsp vanilla
Filling:
1 (8 oz.) pkg. caramel cream cheese, softened
1 egg
½ cup sugar
¼ tsp salt
1 cup caramel chips
Line 24 muffin tins with paper baking cups. In a large bowl, mix
flour, 2 cups sugar, cocoa, 1 tsp. salt and baking soda. Add oil,
water, vinegar and vanilla. Mix well. Pour into prepared muffin tins,
filling ½ full.
For filling, beat together cream cheese, egg, ½ cup sugar and ¼ tsp
salt until light and fluffy. Stir in caramel chips. Drop a heaping
teaspoonful of cream cheese mixture into each cupcake. Add more
of cupcake batter over cream cheese. Bake at 350° F for 25 minutes.
3 cups flour
2 cups sugar
½ cup cocoa
1 tsp salt
2 tbsp baking soda
2/3 cup canola/olive oil
2 cups water
2 tbsp vinegar
2 tsp vanilla
Filling:
1 (8 oz.) pkg. caramel cream cheese, softened
1 egg
½ cup sugar
¼ tsp salt
1 cup caramel chips
Line 24 muffin tins with paper baking cups. In a large bowl, mix
flour, 2 cups sugar, cocoa, 1 tsp. salt and baking soda. Add oil,
water, vinegar and vanilla. Mix well. Pour into prepared muffin tins,
filling ½ full.
For filling, beat together cream cheese, egg, ½ cup sugar and ¼ tsp
salt until light and fluffy. Stir in caramel chips. Drop a heaping
teaspoonful of cream cheese mixture into each cupcake. Add more
of cupcake batter over cream cheese. Bake at 350° F for 25 minutes.