Dr Pepper Cupcakes With Caramel Cream Filling

Forget going out to eat or ordering takeout every time you crave American food. Try making Dr Pepper Cupcakes With Caramel Cream Filling at home. This recipe serves 36. This hor d'oeuvre has 204 calories, 3g of protein, and 12g of fat per serving. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 33 people were glad they tried this recipe. It is brought to you by Cookie Madness. A mixture of sour cream, brown sugar, whole milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 14%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Nuts for Peanut Butter Cupcakes with Salted Caramel Filling, Cream Filling for Cupcakes, and Chocolate Cupcakes with Cream Filling.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 1/2 teaspoons baking soda

1 cup (8 oz) firmly packed dark brown sugar

3/4 cup natural style cocoa powder

1 cup (3 oz) natural unsweetened cocoa powder

1/4 cup packed dark brown sugar

2 large eggs

2 cups (9 oz) all-purpose flour

1 cup (7 oz) granulated sugar

4 to 6 tablespoons of heavy cream plus more as needed.

1/2 teaspoon Kosher salt (like Morton, not *too* coarse)

1/4 cup marshmallow fluff or marshmallow cream

1 cup regular Dr Pepper

1/4 teaspoon of salt, plus more if desired

1 tiny pinch of salt

Pinch of salt

1/2 cup semisweet chocolate chips or 3 oz chopped semisweet chocolate

1 1/2 tablespoons of sour cream, room temperature

1 cup buttermilk or milk soured with lemon juice and at room temp.

2 tablespoons unsalted butter, room temp

8 tablespoons unsalted butter, cut up

8 tablespoons of unsalted butter, softened

1/2 teaspoon of vanilla extract

1 teaspoon vanilla extract

1 1/2 teaspoons vanilla extract

1/2 cup vegetable oil

1 1/2 cups sweetened whipped cream or nondairy whipped topping

1 1/2 tablespoons whole milk, room temp

3 cups confectioners' sugar, sift or aerate before using

Equipment:

muffin liners

oven

hand mixer

toothpicks

sauce pan

mixing bowl

Cooking instruction summary:

Preheat oven to 350F. and line about 36 regular size muffin cups with paper liners.Mix together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 5 minutes.With an electric mixer (start on low speed and increase gradually), beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, gradually add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the flour mixture and stir with a silicone scraper until well mixed.Divide the batter evenly between the cupcake cups and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Your should get anywhere from 34 to 36 regular size cupcakes.Let the cakes cool completely while you make the filling and frosting.Filling: Melt butter in a small saucepan. Add the dark brown sugar and stir until it melts and begins to boil (the goal is to dissolve the sugar). Remove from heat and stir in the milk. Return to the heat and cook, stirring, just until mixture starts to boil again. Remove from heat and stir in salt and marshmallow fluff. Transfer to a large bowl and let it cool completely. When brown sugar mixture is completely cool, fold in sweetened whipped cream or whipped topping. Keep chilled until ready to use.Make the frosting. In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream and/or whole milk until you get a nice, smooth, spreading consistency.To fill the cupcakes, carve out a little hole and put the little nobs cake you've carved out aside. Fill the little holes with filling. Break off bottom of the cake nobs and squish the top back over the filling. Cover the tops with chocolate frosting.

 

Step by step:


1. Preheat oven to 350F. and line about 36 regular size muffin cups with paper liners.

2. Mix together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.

3. Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 5 minutes.With an electric mixer (start on low speed and increase gradually), beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, gradually add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the flour mixture and stir with a silicone scraper until well mixed.Divide the batter evenly between the cupcake cups and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Your should get anywhere from 34 to 36 regular size cupcakes.

4. Let the cakes cool completely while you make the filling and frosting.Filling: Melt butter in a small saucepan.

5. Add the dark brown sugar and stir until it melts and begins to boil (the goal is to dissolve the sugar).

6. Remove from heat and stir in the milk. Return to the heat and cook, stirring, just until mixture starts to boil again.

7. Remove from heat and stir in salt and marshmallow fluff.

8. Transfer to a large bowl and let it cool completely. When brown sugar mixture is completely cool, fold in sweetened whipped cream or whipped topping. Keep chilled until ready to use.Make the frosting. In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream and/or whole milk until you get a nice, smooth, spreading consistency.To fill the cupcakes, carve out a little hole and put the little nobs cake you've carved out aside. Fill the little holes with filling. Break off bottom of the cake nobs and squish the top back over the filling. Cover the tops with chocolate frosting.


Nutrition Information:

Quickview
219k Calories
3g Protein
12g Total Fat
28g Carbs
1% Health Score
Limit These
Calories
219k
11%

Fat
12g
19%

  Saturated Fat
8g
50%

Carbohydrates
28g
10%

  Sugar
15g
18%

Cholesterol
28mg
10%

Sodium
111mg
5%

Caffeine
11mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
1mg
54%

Copper
0.3mg
15%

Fiber
3g
14%

Vitamin K
12µg
12%

Iron
1mg
10%

Magnesium
40mg
10%

Phosphorus
72mg
7%

Selenium
4µg
7%

Calcium
59mg
6%

Potassium
203mg
6%

Vitamin B2
0.09mg
5%

Vitamin A
269IU
5%

Vitamin B1
0.07mg
5%

Folate
17µg
4%

Zinc
0.56mg
4%

Vitamin B3
0.63mg
3%

Vitamin E
0.44mg
3%

Vitamin B5
0.24mg
2%

Vitamin B6
0.04mg
2%

Vitamin D
0.27µg
2%

Vitamin B12
0.09µg
1%

covered percent of daily need
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