Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes

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From: Diabetic Living Magazine

Make these cupcakes for your next bake sale or birthday party, you won't be disappointed. Your guest will think you bought them at a fancy bakery!

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup low-fat buttermilk
  • ¼ cup granulated sugar (see Tip)
  • ¼ cup packed brown sugar (see Tip)
  • ¼ cup canola oil or tub-style vegetable oil spread, melted
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 teaspoon vanilla
  • 2 ounces reduced-fat cream cheese (Neufchâtel)
  • ¼ cup slightly softened tub-style 60% to 70% vegetable oil spread
  • ¼ cup sugar-free caramel ice cream topping
  • ¼ teaspoon vanilla extract
  • 1 tablespoon sugar-free chocolate-flavor syrup (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper bake cups. Coat bake cups with cooking spray. Set aside. In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
  2. In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg and vanilla. Add buttermilk mixture to flour mixture; whisk just until combined.
  3. Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 14 to 16 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
  4. Meanwhile, in a bowl beat cream cheese, softened, with a mixer on medium until smooth. Beat in vegetable oil spread. Beat in caramel ice cream topping and vanilla until smooth. Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.
  5. To serve, spoon Caramel Frosting over cooled cupcakes, using about 1 tablespoon frosting for each cupcake. If desired, add two or three drops chocolate syrup to top of each cupcake; using a toothpick, carefully swirl chocolate syrup through frosting. Store frosted cupcakes in refrigerator.
  • Tips: If using a sugar substitute, choose Splenda® Sugar Blend to substitute for the granulated sugar, and Splenda® Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to ¼ cup granulated sugar and ¼ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 168 calories, 19 g carbohydrate, 5 g total sugar.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 182 calories; 9 g fat(2 g sat); 1 g fiber; 24 g carbohydrates; 3 g protein; 33 mcg folate; 4 mg cholesterol; 10 g sugars; 280 IU vitamin A; 0 mg vitamin C; 43 mg calcium; 1 mg iron; 186 mg sodium; 113 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carb, 2 fat

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