caramel stuffed chocolate cupcakes

i have a bunch of random thoughts floating around so i’m just going to share them. cool? cool.

i’ve been wanting to try and get my kitchen more organized and have been eyeing oxo’s pop containers. i really wanted to get one for my flour since i can’t dip my flour into the jar i’ve used for forever. i had a $10 coupon to sur la table so i finally broke down and bought the 4 qt one. now i want ALL.THE.CONTAINERS.

i just discussed how i don’t watch the nfl but i do read articles when interesting stuff happens and i read an article yesterday about suh’s low hit on sunday. can someone please explain to me why the lions made him a captain?!? at least once a season, i read about him and a dirty play. someone like that should not be the leadership of your team. sorry but no.

as i’m writing this, the 12th anniversary of the attacks of september 11 is coming to a close. it’s hard to believe that it’s been twelve years since that day. like previous generations remember where they were when pearl harbor was bombed or kennedy was assassinated, i will never forget where i was that morning. it saddens me that a country that came together that day is incredibly divided and torn apart today. i can only hope that one day we can find that sense of unity again when not being faced with a national tragedy.

on a heavier much lighter, i took body pump for the first time. i will most likely not be able to move from my bed in the morning. i’ll be lucky to be able to move next year.

do you ever feel like you have a million things but nothing going on at the same time? yeah. i’m feeling that. kinda like these cupcakes.

{nice segway huh?}

so these cupcakes. these cupcakes.

i don’t even have the words.

i have found that chocolate cupcakes can be rather dry. not these. these are super moist. and delicious. and then you add some caramel stuff that you have leftover in the fridge in the center and top it all off with some dark chocolate frosting.

oh and these buttercream………

magical and perfection.

Caramel Stuffed Chocoalte Cupcakes via Pink Tiger in the Kitchen

caramel stuffed chocolate cupcakes

  • 1-1/2 c cake flour
  • 2 c sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate, chopped finely
  • 1 c hot fresh coffee
  • 1-1/2 tsp vanilla
  • 2 eggs, room temp
  • 1/2 c oil
  • 1/2 c sour cream, room temp
  • caramel sauce {rom either of these recipes or store bought}
  • dark chocolate buttercream {recipe follows}
  1. preheat the oven to 350F. line 18 cupcake cups with paper liners.
  2. using the paddle attachment of your mixer or a handheld mixer and large bowl, combine the flour, sugar, baking soda and salt on low speed for 2-3 min.
  3. add the chopped chocolate to a medium bowl and pour the hot coffee on top; let sit for 2-3 min before stirring to ensure all of the chocolate is melted.
  4. in a medium bowl, whisk together the eggs and oil until thick; add in the sour cream, stirring until just combined. pour in the melted chocolate mixture and mix until just combined. pour into the dry ingredients and mix until just combined. stir together with a rubber spatula to ensure that all the ingredients at the bottom of the bowl are incorporated. pour the batter into the line cupcake cups, filling each up 2/3 the way. bake 18-25 min or until a toothpick inserted into the center comes out clean. remove from the oven and let cool completely on wire racks.
  5. once the cupcakes are cool, cut the center out and fill with 1-1/2 tsp caramel sauce. frost with dark chocolate buttercream.

dark chocolate buttercream

  • 3/4 c {1-1/2 sticks} unsalted butter, room temp
  • 1/3 c dark chocolate cocoa powder
  • 1-3/4 c powdered sugar
  • 1/2 tsp vanilla
  • 1 tsp heavy cream
  1. sift together the cocoa powder and powdered sugar. beat the butter and vanilla on medium speed until it’s creamy. slowly add in the powdered sugar / cocoa mixture; add the heavy cream. beat together 1 min so it’s thoroughly combined.

for real.


cupcake recipe from: bake in the day bakery cookbook ; buttercream recipe adapted from: how sweet it is

this post is linked up to these fun link parties: what’s cookin’ wednesday and wake up wednesdays


brownie sundae ice cream

FOOTBALL is back!!!

and it’s been back for a week now!!

i know… i’m late in celebrating this joyous occasion but let’s just give a girl a break ok?

let’s all just jump over enthusiastically for joy because that’s what i’m doing!

but let’s be real too… when i say football, i mean college football and not pro. i’m not a fan of pro. my rationale isn’t necessarily the soundest… i feel like there are too many egos and people out for the money rather than the love of the game in pro football. which let’s be honest, there are plenty of college players that are playing to get drafted and the money that comes with that. it’s just that a good number of the players that play college ball aren’t going pro. they know these are their last days of playing football so they give it their heart.

plus pro teams can have players that play their for YEARS. college teams are almost always rebuilding. yes i know that there are perennially powerhouses {and my team just happens to be in the conference that houses a good number of them – the SEC} but every year you have some of your best players leave for the draft. i mean i’m just saying.

college football > pro football

ya know what else i’m celebrating?

more ice cream!!

i know that monday was labor day which marks the unofficial start of fall BUUUUUUT living in the deep south means that summer NEVEEEEEEEEEEEEEEEER ends. i mean for real, i don’t think i turned my heater on once since 2011. which is great if you don’t like the cold but i think we know my stance on that. but what i really do like is the fact that i can eat ice cream all.the.time. it’s never cold enough here that ice cream is off the table.

and this ice cream.

it’s all kinds of deliciousness rolled into ice cream. i had a variation of this on an ice cream date with my friend maddie and knew immediately i had to make it at home. the one at whole foods was a vanilla ice cream with brownie bits and a chocolate syrup  primarily on top. i knew we could do better so i swirled some fudge ripple throughout the ice cream and threw some salted buttery caramel sauce in for good measure. oh and just to be even more over the top, i browned the butter for the caramel sauce and the brownies i used.

Brownie Sundae Ice Cream via Pink Tiger in the Kitchen

brownie sundae ice cream

  • 3/4 c vanilla sugar
  • 1 c whole milk
  • 2 c heavy cream
  • pinch salt
  • 5 egg yolks
  • 1 tsp vanilla
  • 1-1/2 c brownie bits
  • fudge ripple {recipe below}
  • salted butter caramel {recipe below}
  1. warm the sugar, milk, and 1/2 c heavy cream to a medium saucepan. cover and let steep and infuse for 45-60 min.
  2. add the egg yolks to a medium bowl and whisk together; pour the remaining heavy cream and vanilla into a large bowl and place a strainer on top. rewarm the vanilla scented milk and add to the egg yolks while whisking constantly. scrape the custard mixture back into the saucepan; stir constantly while scraping the bottom of the pan until the custard thickens and coats the back of the spatula. pour through the strainer and mix well with the heavy cream. let cool completely before placing in the fridge to cool thoroughly.
  3. when your custard mixture is thoroughly chilled, freeze in your ice cream maker according to the directions. before you remove the ice cream from the canister, mix in your brownie bits. as your removing the ice cream, alternate a spoon/smear of fudge ripple, ice cream and caramel.

fudge ripple

  • 1/2 c sugar
  • 1/3 c light corn syrup
  • 1/2 c water
  • 6 tbs dark cocoa powder
  • 1/2 tsp vanilla
  1. whisk everything but the vanilla together in a medium saucepan. heat over medium heat, whisking constantly, until the mixture comes to a low boil. cook for 1 min, whisking frequently. remove from the heat and stir in vanilla. let cool before putting into the fridge to cool completely.

salted butter caramel

  • 6 tbs butter
  • 3/4 c vanilla sugar
  • 1 c heavy cream
  • 1/2 tsp vanilla
  • 1-1/4 tsp salt {preferably sea but kosher works too!}
  1. melt and brown the butter in a large, heavy duty saucepan. once the butter browns, stir in the sugar and cook, frequently stirring, until the sugar is a deep golden and just begins to wisp smoke. remove from the heat and immediately whisk in half of the cream until smooth. whisk in the rest of the cream, vanilla and salt. let cool before placing in the fridge to cool completely.

now let me throw this out there… i made each toss in from scratch so this required some advanced planning. there are people i know {hi mom!} that are much more semi-homemade. if you fall in that camp, go for it! don’t let my from scratch self stop you from making this deliciousness. buy your favorite brownie mix or brownies from a bakery, hot fudge sauce and caramel sauce and enjoy!


recipes adapted from: the perfect scoop

this post is linked up to these fun link parties! what’s cookin’ wednesday and wake up wednesdays