Chocolate Peak Cupcakes Recipe

Name: Chocolate Peak Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing pan; Flour, for flouring pan; 1 1/3 cups hot water; 2 tablespoons instant coffee crystals; 1 (18.3-ounce) box chocolate fudge cake mix; 1/3 cup vegetable oil; 3 eggs; 12 soft caramel candies, unwrapped; 1 (16-ounce) container chocolate frosting; 1 (7-ounce) jar marshmallow creme, refrigerated; 1/4 cup unsweetened cocoa powder; 1/4 cup sweetened flaked coconut, toasted; Preheat oven to 350 degrees F.

Servings: persons

Butter, for greasing pan
Flour, for flouring pan
1 1/3 cups hot water
2 tablespoons instant coffee crystals
1 (18.3-ounce) box chocolate fudge cake mix
1/3 cup vegetable oil
3 eggs
12 soft caramel candies, unwrapped
1 (16-ounce) container chocolate frosting
1 (7-ounce) jar marshmallow creme, refrigerated
1/4 cup unsweetened cocoa powder
1/4 cup sweetened flaked coconut, toasted
Preheat oven to 350 degrees F.

1
Butter and flour 2 (6-cup) cupcake pans.
2
Stir hot water and coffee crystals in large bowl until crystals dissolve.
3
Let cool.
4
Add cake mix, oil, and eggs to coffee in large bowl.
5
Beat by hand or with a hand mixer for 2 minutes, or until well blended.
6
Fill each muffin cup halfway with batter.
7
Place 1 caramel candy in the center of each.
8
Pour remaining batter over caramels.
9
Bake for 12 minutes, or until cakes have puffed.
10
Cool cupcakes in pans on a wire rack for 15 minutes.
11
Carefully remove cupcakes from pans and let cool completely before frosting.
12
Cut off tops of cupcakes, reserving both the tops and bottoms.
13
Frost cupcake tops with chocolate frosting.
14
Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom.
15
Place cake tops back on top of cake bottoms.
16
Dust tops with cocoa powder and sprinkle with coconut.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Butter, for greasing pan, Flour, for flouring pan, 1 1/3 cups hot water, 2 tablespoons instant coffee crystals, and more.

Yes, Chocolate Peak Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peak Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions