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Colorado Chocolate Pieces

Easy and quick dessert to cure your chocolate craving. 
Course Dessert
Keyword chocolate, cupcake
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 27 minutes
Servings 20 Cupcakes

Ingredients

Cupcakes:

  • 1 1/3 cups hot water
  • 2 tablespoons instant coffee crystals
  • 1 box 18.3 ounce chocolate fudge cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • 20 soft caramel candies unwrapped

Filling and Topping

  • 1 container 16 ounce chocolate frosting
  • 1 jar 7 ounce marshmallow crème, chilled
  • ¼ cup unsweetened cocoa powder
  • ¼ cup sweetened flaked coconut toasted

Instructions

  • Preheat oven to 350 degrees F. Butter and flour 20 cups in two 12 cup muffins pans. For the cupcakes stir the 1 1/3 cups hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in a large bowl. Beat 2 minutes or until well blended.
  • Fill each muffin cup halfway with better. Place one caramel in center of each. Pour remaining batter over caramels. Bake for 12 minutes or until cakes puff. Cool cupcakes in pans on racks for 15 minutes. Carefully remove cupcakes from pans.
  • To assemble, cut off tops of cupcakes; reserve tops. Frost cupcake bottoms with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow crème on each frosted bottom. Replace cake tops. Dust with cocoa powder, sprinkle with coconut, and serve. Makes 20 cupcakes.

Notes

Makes 20 cupcakes.