Chocolate-Caramel Cupcake Cookies
- Servings: 20
- Course: Dessert
In the world of dessert, chocolate and caramel combine for a dessert that is bound to disappear with amazing speed. Test it out at your next potluck and take these decadent cupcakes. With chewy caramel candies baked into rich chocolatey batter, the dense, cookie-textured cupcakes offer tempting bites of chewy, sticky goodness. Choose a color and pattern of Reynolds® StayBrite® Baking Cups to match the occasion or celebration. To store, place the cupcakes in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
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- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 1/3 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 12-ounce package chocolate-covered caramel candies, such as Rolo Brand, unwrapped
- 2 tablespoons whipping cream or milk
- Reynolds® StayBrite® Baking Cups
Preheat oven to 350 degrees F. Line twenty 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, one at a time, and vanilla until combined. Beat in cocoa until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Spoon about 3 tablespoons of batter into each of the Reynolds® StayBrite® Baking Cups. Gently press 1 unwrapped chocolate-covered caramel candy into the center of each muffin cup until top of candy is slightly below the batter.
Bake in the preheated oven for 12 to 15 minutes or until set. Cool in muffin cups on a wire rack for 2 minutes. Transfer to a wire rack; cool. Centers will fall slightly as cakes cool.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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