I chopped up my caramel squares (Kraft kind, individually wrapped) into pieces. I used what I had left, which was like 12 blocks. If you want more or less, add what you like. Once that was done, onto making the batter. Brownie batters are always easy. I really love the ones where you don't need a mixer. This one, however, is not one of those. I did break out Big Red (my mixer) for it. Once the batter was all ready, I added the caramel bits and folded them in. Filled up each cupcake and off into the oven. 20 minutes later, they were ready.
|look at the caramel peeking out!|
Brownie Caramel Bit Cupcakes
makes 18 cupcakes
6 tbsp butter
6 oz semisweet chocolate chips
1/4 cup cocoa powder
3/4 cup all purpose flour
1/4 tsp salt
1 cup sugar
2 large eggs
2 tsp vanilla extracts
12 caramel squares, unwrapped and chopped into bits
- Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- Put butter, chocolate and cocoa powder in a microwave safe bowl. Heat 30 seconds at a time until butter and chocolate have melted. Stir until smooth and let cool slightly.
- Whisk together flour, baking powder and salt in a bowl. Put sugar, eggs and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined. Stir in caramel bits by hand until well incorporated.
- Fill each cupcake 2/3 way full. Bake for 15-20 minutes, rotating tins halfway through, or until a cake tester inserted into centers comes out with a few crumbs but isn't wet. Let cool in tins for 5 minutes, then remove and let fully cool on wire racks.