Photo: Chocolate Peak Cupcakes Recipe
Ingredients
Cupcakes:
- Butter, for greasing pan
- Flour, for flouring pan
- 1 1/3 cups hot water
- 2 tablespoons instant coffee crystals
- 1 (18.3-ounce) box chocolate fudge cake mix
- 1/3 cup vegetable oil
- 3 eggs
- 12 soft caramel candies, unwrapped
Frosting:
- 1 (16-ounce) container chocolate frosting
- 1 (7-ounce) jar marshmallow creme, refrigerated
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetened flaked coconut, toasted
- Preheat oven to 350 degrees F.
Directions
Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.
Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut.
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By liannehdc
on October 08, 2012
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The basic concept is good. Here's how to make it work better ---
1. Omit the caramels. They just sink to the bottom and get hard. Terrible :-( But the rest of it was tasty.
2. Mine needed to bake for 17 minutes, not 12 as stated in the recipe, but keep an eye on them.
3. Make sure to chill the marshmallow cream before using. It will be slightly less messy.
4. I replaced the coconut with graham cracker crumbs -- BOOM! S'MORES CUPCAKES! :-D
Overall, kind of disappointed a recipe with this many problems would end up on this site. I count on Food Network to be more reliable than most user recipe sites. But, I'm glad to have a modified version of it to add to my repertoire of easy yet interesting cakes.
By crazyorange101
Pinckney, M
on December 22, 2010
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Horrible recipe!!!! I made a food network account to write this!! I put marshmallow cream on and it drooped and drooped till it was almost off and it covered the plate! The caramel candies when I cooked them in the cupcake, they sank to the bottom and turned hard and even stuck to the bottom of the pan and ripped the cupcake to shreds!! I definitely do not recommend this dessert to anyone!
By michaelakappaz_...
Troy, 62
on August 22, 2010
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I started to make these cupcakes. The best thing I did was use cupcake papers. First of all, the carmel sticks to the bottom and gets hard. Secondly, I had to remove the papers to cut in half and put in the marshmellow center. I only did two and the tops slid off. I made them the day before. By the time I served them, the marshmellow melted out of the center and all over the plate. You are better off skipping the carmel and the marshmellow and just making the cupcakes from the mix.
Read all 30 reviews