I was sitting on the couch today, bored, watching a movie that I've seen 20 times thinking, "I should be blogging." What should I blog about? I had so many ideas but nothing was really standing out. So I went to my cabinet and sighed. Then, there it was, staring at me, yelling, "Pick me! Pick me!" It was bag of Ghirardelli caramel chocolates, and they wanted in. I had just come across an article last week about stuffing things in cupcakes. So I thought, I'm going to stuff these in a cupcake and go from there. I had a box of chocolate cake mix, and a recipe for caramel frosting. This was going to be good, I could feel it. Here is what you need.
For the cupcakes I used;
Ghiradelli caramel squares
Betty Crocker supermoist chocolate mix
veggie oil
eggs
cupcake liners
For the frosting;
1/2 cup butter
1 cup brown sugar
1/2 cup milk
1 tsp. vanilla
3 cups powdered sugar
whisk
sifter
For the cupcakes, follow all the instructions on the back of the box. Easy as that, mix it all in one bowl, then put it in your cupcake liners.
I cut my squares in half.
I placed each half in a cupcake.
They don't half to be perfectly broken since they are going to melt.
Then I pushed each piece down a little into the chocolate mix. You want it right in the middle, not the bottom.
Here are your finished cupcakes.
Now, get all of your ingredients together for your frosting.
In a large saucepan, melt the butter and brown sugar. Bring your mixture to a boil, stirring frequently. You'll want to use your whisk to keep it light.
Boil for one minute until thickened, then remove from the heat, and add your milk. Whisk, then add your vanilla, whisk again.
The recipe calls for 3-4 cups of powdered sugar. I used 3. I will take you through the steps below.
This is what you should have when your done.
Be prepared, this will be your kitchen after mixing the frosting.
Yummy in my tummy!
Enjoy!
Emily
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