Easy and quick dessert to cure your chocolate craving.
Course Dessert
Keyword chocolate, cupcake
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Resting Time 15 minutesminutes
Total Time 27 minutesminutes
Servings 20Cupcakes
Ingredients
Cupcakes:
1 1/3cupshot water
2tablespoonsinstant coffee crystals
1box18.3 ounce chocolate fudge cake mix
1/3cupvegetable oil
3eggs
20soft caramel candiesunwrapped
Filling and Topping
1container16 ounce chocolate frosting
1jar7 ounce marshmallow crème, chilled
¼cupunsweetened cocoa powder
¼cupsweetened flaked coconuttoasted
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.