Chocolate Easter Egg and Caramel Cupcakes | RICARDO
Moist chocolate cupcakes filled with gooey salted caramel and topped with mini eggs. It’s a festive and irresistible Easter dessert recipe.
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Ingredients
- 5 oz (140 g) dark chocolate (between 55% and 65%), chopped
- 1 1/2 cups (375 ml) 35% whipping cream
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup (210 g) sugar
- 1/2 cup (125 ml) buttermilk (see note)
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (25 g) cocoa powder
- 1/3 cup (75 ml) hot water
- 1/2 cup (125 ml) homemade or store-bought salted caramel
- 60 mini chocolate eggs
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