Dark Chocolate Caramel Stuffed Cookies

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateWhen did life get so busy? Or did I just get lazy? I made these dark chocolate caramel stuffed cookies months ago and totally forgot to post them. Maybe I forgot because Andrew and I devoured them so quickly?

This chocolate cookie recipe is based on my double chocolate chunk cookies (one of my favs) but stuffed with caramel so they’re even BETTER! Dark chocolate and caramel are one of my favorite combinations, and a little salt is great too. I think I’ll use and tweak this cookie recipe to make more new recipes because it’s really one of my favorites, and it’s the perfect base for all sorts of add-ins. 

These cookies are a fun surprise to bite into, and as you’d probably expect, they are SO good when they’re still slightly warm so that the caramel in the middle is nice and sticky. Once they cool, the caramel will solidify more (like the photo above) but still delicious this way too. Dip cookies in a glass of milk, and they’re an unstoppable combination. 

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateIngredients (makes 14-16 cookies): 

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 14-16 caramels 

In one bowl, whisk together the cocoa powder, flour, baking soda and salt and set aside.  

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl, press an unwrapped caramel into the middle and pinch the dough around it. Space seam side down on the cookie sheet. 

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Like I said, they’re best when they’re still a little warm and gooey in the middle! Enjoy!

Dark Chocolate Salted Caramel Cupcakes

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateI started a new job a few weeks ago, which is always a huge adjustment. It was my new coworker’s birthday recently, and since she’s been SO nice and welcoming to me, I wanted to make her a batch of cupcakes to celebrate. After all, baking is basically how I make friends. 

I’ve made salted caramel cupcakes before but I felt that they were overly sweet, so I decided to take a slightly different approach this time with a dark chocolate cupcake base. Of course, dark chocolate is rich enough on it’s own that I didn’t want to overdo it on the frosting, so I kept it on the lighter side. You’re probably sitting there thinking, “how do you make caramel frosting LIGHT?” Honestly, you just add a little less caramel and as long as you beat the butter until it’s super fluffy, you don’t need to add as much sugar, which really helps tone down the flavor. Since you’re getting extra sweetness from the caramel, you don’t need the full amount of powdered sugar as a standard vanilla buttercream

All together and topped with some caramel and course salt, these dark chocolate salted caramel cupcakes are a total HIT in my book. In fact, I think these chocolate cupcakes will go done as one of my favorites of all time because they baked so perfectly! 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the cupcakes (makes 12 cupcakes): 

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark chocolate cocoa powder (I use Hershey’s Special Dark)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup hot water

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

In one bowl, whisk together the flour, cocoa powder, baking soda and salt. In another, mix together the buttermilk and hot water. 

Cream the softened butter and sugar until smooth. Add the egg and vanilla and mix for about 30 seconds. Slowly add the dry ingredients, alternating with the liquid mixture until completely combined and the batter is smooth.

Distribute the batter among the lined cupcake cavities and bake for about 18 minutes until an inserted toothpick comes out clean. 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the salted caramel buttercream:

  • 1 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt (if not using salted caramel)
  • 2 tbsp heavy cream
  • 1/2 cup caramel sauce (homemade or store bought, salted is optional)
  • Course salt, optional (for topping)

You can use a salted or regular caramel sauce and just add a little salt to the frosting if you’re using regular sauce. Also, if you click the link above for homemade caramel sauce, you can follow my super simple recipe if you prefer to make your own rather than buy it at the store. 

In your mixing bowl fitted with a paddle attachment, whip the butter on medium speed for about 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla extract,  salt and heavy cream and mix to combine. On medium-high speed, continue whipping the frosting for about 5 more minutes. Add in caramel sauce and mix until just combined.

Pipe the frosting onto cooled cupcakes (psst…you can also fill your cupcakes with caramel if you want!) and top with some additional caramel sauce and course salt. When you bite into one, it’s the perfect combination of sweet, rich and salty. Basically, it’s a match made in heaven. Enjoy!

Dark Chocolate Peppermint Truffles

Dark Chocolate Peppermint Truffles | Revamperate Dark Chocolate Peppermint Truffles | RevamperateAround the holidays, I indulge in all the peppermint I can eat. Mint and chocolate are my absolute favorite combination, so Christmas candy is absolutely amazing. I knew I wanted to make peppermint truffles because truffles are very rich and decadent, and the peppermint adds some sweetness to it, but I balanced it out with dark chocolate instead of semi-sweet. It makes it very rich but not too sweet. Plus, I added a tiny bit of peppermint extract to the chocolate to make the taste really pop. I could eat a hundred of these…luckily, I brought them to our Thanksgiving dinner and they were gone very quickly so I didn’t have to worry about hoarding them for myself!

This recipe is for a very small batch of truffles, but you can easily double or even triple the recipe to make as many truffles as you want. They’re easy enough to make that it’s pretty easy to make a large batch, and you can also get more truffles out of the recipe if you choose to roll smaller balls, but I think 1-inch truffles are pretty standard. Perfectly bite sized. 

Dark Chocolate Peppermint Truffles | RevamperateIngredients (makes 8-10 truffles):

  • 4 oz. dark baking chocolate, chopped
  • 1/4 cup heavy whipping cream 
  • 1/4 tsp peppermint extract 
  • 1/4 tsp vanilla extract 
  • Crushed peppermint candy

Pour the chocolate chips or chopped baking chocolate into a bowl and set aside. In a small saucepan on the stove, heat the heavy cream until sizzling. As soon as it begins to bubble, pour the cream over the chocolate and let it sit for a minute. Stir with a spatula until the chocolate is completely melted, and mix in the peppermint and vanilla extracts. Move the bowl to the fridge for about two hours to harden. 

To crush the peppermint, unwrap the candies and place in a plastic ziplock bag. Using a cup or rolling pin, crush the candy into very small pieces and pour into a small bowl. Line a baking sheet with parchment paper or aluminum foil. 

After the chocolate has set, use a spoon to scoop out chocolate and roll into one-inch balls with your hand. Do this somewhat quickly because your hands will warm the chocolate as you roll it. Then roll the balls in the crushed peppermint until completely coated and then place on the baking sheet. Repeat for all the truffles and move to the fridge. 

Serve inside mini cupcake wrappers and store in an airtight container in the fridge until ready to eat. Seriously, these are decadent and delicious! Dark Chocolate Peppermint Truffles | Revamperate