Caramello Cupcakes

I woke up at 5am this morning with an idea...what about a Caramello Cupcake? I don't know about you, but Caramello is one of my most favorite candy bars!! When I was younger it was my candy bar of choice...every time. I don't know how you can go wrong with chocolate and caramel. So that's why I thought it was a MUST to do a Caramello cupcake. Soft caramel on the inside encased in a decadent, soft, moist and chocolaty cupcake then topped with a light, whipped milk chocolate frosting (check out the secret ingredient:) and a drizzle of caramel. Yum!!

And do you see my new purchase? I love it!!! I would recommend a cupcake stand to anyone and everyone. This one holds 24 cupcakes and it's incredibly sturdy. I can put it on the front seat floor in the car and not worry at all about it tipping over. I found it at my new favorite store...Home Goods. If you have this store anywhere near you, you must go! Also...don't you love my flowers? I'm pretty sure I have the greatest husband in the world...a "hope you have a good day" gift. I live for times like those:)

Just look at that ooey, gooey caramel!! The best part is that when it cools it firms up, but is still very soft so when you bite into the cupcake it oozes all down your chin...my kind of treat!

1 recipe of your favorite chocolate cupcakes (I would recommend this one...it's the only one I use now)
6 Caramello candy bars
Caramel Ice Cream Topping (NOT the syrup)
1 bag Caramel Bits (unwrapped caramel balls used for cooking - found by the chocolate chips and they look like this)
1/3 cup whipping cream
1 recipe Chocolate Buttercream (recipe follows)

Make cupcakes, cool and scoop out center (a good tool for this is the Cuisipro Cupcake Corer - It works wonderfully.) In a microwave-safe bowl place the entire contents of the Caramel Bits and the whipping cream. Microwave for 2 minutes, stopping every 30 seconds to stir. Let cool about 5 minutes. You can either put it in a piping bag to fill the cupcakes or just scoop with a spoon. I actually preferred to do it with a spoon. As the caramel cools even more, it will seep into the cupcake. After about 5-10 minutes I actually went back and filled the cupcakes again with more caramel and used it all up. Pipe with chocolate buttercream frosting. Then drizzle with Caramel topping. Top the cupcake off with a square of a Caramello candy bar. Enjoy the gooey goodness!!

Chocolate Buttercream:
1 1/2 sticks (3/4 cup) butter, softened
1/2 cup cocoa
1/2 t salt
2 1/4 cup powdered sugar
1 t vanilla
2 T milk
1/2 cup whipping cream
1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes. This makes enough to pipe 24 cupcakes. **This frosting recipe from Joy the Baker