Chocolate Peak Cupcakes

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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.

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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!

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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.

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This recipe looked so impressive; I had to try it even though I was hesitant because of the reviews. I switched the caramel to Ghirardelli Chocolate with caramel inside. Also, I used Werther's new soft chocolate and caramel pieces. It worked perfectly. The recipe made 24 if not over filled. The cake was super moist. Admittedly, the marshmallow creme was messy, so I put a smaller amount between the layers which worked perfectly. My niece ate three and took home a container filled to the top with more cupcakes. Everyone raved over the look and the taste.

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I made a food network account to write this.This recipe was bad! The caramels stuck to the bottom of the baking pan! Also the marshmallow cream (when I was done slid right of the cupcake! It was super, super, super messy too.

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I created a FN account just so I could write this review. It's true that the caramels sink to the bottom! I even tried laying them on top and not putting any batter over them before baking, but they sank during baking, did not melt at all, and then stuck to the bottom of the pan, so I had to use a fork to get them out, and most of the caramels fell out of the bottoms because they are just a big lump of heavy caramel. I used the Brach's caramels; maybe a different brand would work better. Luckily, the cake mix was "buy one get one free," so I am making the cupcakes again, but without the caramels. The actual cake is real chocolately - the addition of the coffee really brings out the flavor.

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There is no way that the baking time can be correct for this recipe. 12 min, that's just not long enough. My first batch of cupcakes were very undercooked! Then with my second batch, the caramels fell through the batter to the bottom of the tins, and stuck to the pan! Now, you might think the problem might be with the baker. But I've been baking for years,just like Sandra, and I just don't come across problems like this very often! I thought these cupcakes would be a great surprise for a bachlorette party, and I'm sad to say they were not!

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this recipe dose not work

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When I made these the caramel ended up just sticking to the bottom of the cupcake liner and leaving a huge hole in the bottom of the cupcake. They were not very successful.

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These cupcakes were pretty good, though a pain to make. But I certainly would not call them "elegant" or serve them to company. They look like a messy Hostess-tyoe cake and taste about the same.