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Cupcakes - Chocolate Peak Recipe

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This recipe for Cupcakes - Chocolate Peak, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


1 1/3 cups hot water
2 tablespoons instant coffee crystals
1 box chocolate fudge cake mix
1/3 cup vegetable oil
3 eggs
12 soft caramel candies, unwrapped

1 -1 6-ounce container chocolate frosting
1 - 7-ounce jar marshmallow cream, refrigerated
cup cocoa powder
cup sweetened flaked coconut, toasted

Preheat oven to 350. Butter and flour cupcake pans. Stir hot water and coffee crystals in a 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. Makes 12 cupcakes.

Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow cream 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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