• prep: 2 hr
• cook: 22 min
• total: 2 hr 22 min

servings:

These Caramel-Stuffed Chocolate Cupcakes are deliciously moist, with big swirls of vanilla buttercream and a gooey caramel center. The best part? They’re topped with homemade gold caramel skulls! Note: The caramel in this recipe is used to fill both the cupcakes and the chocolate caramel skull recipe below. If you won’t be making the skulls, you can cut the caramel recipe in half and just use the caramel to stuff the cupcakes.

• 6 oz butter (at room temperature)
• 4.75 oz granulated sugar ((2/3 cup))
• 5 oz brown sugar ((2/3 cup packed))
• 2 eggs (at room temperature)
• 2 tsp vanilla extract
• 8 oz buttermilk ((1 cup), at room temperature)
• 4 oz sour cream ((1/2 cup), at room temperature)
• 2 tbsp water or brewed coffee
• 7.8 oz all-purpose flour ((1¾ cups))
• 3 oz unsweetened cocoa powder ((1 cup) sifted)
• 1½ tsp baking soda
• ½ tsp salt
• 2 oz water ((1/4 cup))
• 5½ oz light corn syrup ((1/2 cup))
• 14 oz granulated sugar ((2 cups, plus more for rolling))
• 12 oz heavy cream ((1½ cups))
• 4 oz unsalted butter (cubed (1/2 cup))
• 1 tsp sea salt
• 1 tsp vanilla extract
• 4 fl oz pasteurized liquid egg whites ((1/2 cup))
• 16 oz powdered sugar ((4 cups))
• 1/4 tsp salt
• 16 oz unsalted butter (at room temperature (4 sticks, or 2 cups))
• 1 1/2 tbsp vanilla extract
• Chocolate Caramel Skulls ((or other edible toppers))
• 1 cup gold sparkling sugar

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