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:

Equipment:

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: