Chocolate Cupcake filled with Caramel Syrup and Swiss Miss Cream Frosting Recipe
Ingredients
Cupcakes:
- 1 box Devils Food Cake Mix bake according to package direction
- 3 large eggs at room temperature
- 1 cup water or milk
- 1/2 cup oil
Swiss Miss Cream Frosting:
- 1 box 200g Frosty Whip Cream Powder
- 2 pack Swiss Miss Chocolate Drink Powder
- ¾ cup cold water
- 1 tsp vanilla optional
Filling/Toppings:
- 2 cups Caramel Syrup
- 24 pcs. Bottled Cherries or Jelly Hearts
- 1/8 cup Sprinkles of your choice
- 24 2oz. cupcake liners
Instructions
To prepare the Cupcakes:
- First, we need to preheat our oven to 350F.
- Then prepare your utensils and ingredients and we are ready to start.
- Bake according to package direction and divide the batter into 24 (2oz.) cupcake liners.
- Bake the cupcakes for about 15-18 minutes and check with a toothpick if it’s done.
- Fire off, transfer the cupcakes on a wire rack and let it cool completely.
To make the Swiss Miss Frosting:
- In a mixing bowl, combine frosty whip cream powder, swiss miss chocolate powder, vanilla extract and cold water, then whipped until light and double in size.
To assemble the Cupcakes:
- We need to make a hole in the center of each cupcake for easy filling, you can make a hole using fruit baller, a knife or a spoon.
- Fill each cupcake with caramel syrup using a piping bag with a medium round tip.
- Squeeze the bag and fill each cupcake, just enough until it reaches the top.
To Decorate the Cupcakes:
- Put big amounts of frosting on another piping bag with a large swirl tip on it.
- Pipe a large swirl on top of each cupcake.
- Decorate it with cherries or jelly hearts and finish with a generous sprinkle on top.
Tried this recipe?Let us know how it was!