2⃣ Fill the Cupcakes. Once cool, use a cupcake corer or a small knife to remove the center from each cupcake. Fill each hole with about 1 teaspoon of caramel sauce.

Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter.

Mon, 12 May 2025 17:23:28 GMT (1747070608470) Story Infinite Scroll - News3 v1.0.0 (common) 4d1ee3725204269f37a0f19cbbd23231c184013c ...

To prepare the cake, preheat oven to 325 F. Butter and flour two 9-inch cake pans. Sift together first 6 ingredients in a large bowl. Add oil, coffee and milk and mix at medium speed for 2 minutes.

A MOIST chocolate cake topped with vanilla ice-cream and drizzled with caramel sauce, this is a chocoholic's dream come true. less than 2 min read November 9, 2013 - 6:42PM ...

"This is the most fabulous chocolate cake that I've ever made," Ina Garten declared when we ran her recipe in 2007. The buttermilk keeps the cake moist and light, and the bit of coffee in the cake ...