Comments on: Black & Gold Dark Chocolate Caramel Cupcakes

By: meggyloops

meggyloops — Mon, 20 Jun 2011 03:27:24 +0000

These look great! will definitely try :D about the caramels – I remember reading somewhere that if you coat chocolate drops/caramel/fruit in flour or the dry mixture only of your cake, muffin or cupcake, they are more likely to stay suspended up in the cake – haven’t had a chance to try this yet tho :)

By: Amy

Amy — Sat, 06 Mar 2010 16:43:58 +0000

I have an obsession with late night baking, and this is what I decided to make last night. Instead of putting in caramel pieces though I cut a cone out of the top and put caramel sauce in the middle. And oh my word…. they were delicious! The middle was a little bit soggy from the caramel, but they were seriously divine. This is such a great recipe. Thank you!

By: Blender Recipes

Blender Recipes — Fri, 18 Dec 2009 16:57:30 +0000

These look delicious but I would definitely opt for butter over margarine – I’ve read too much negative information about margarine to ever cook with that again.

I think I will try these but will go the dulce de leche route :-)

By: Nancy from The Sensitive Pantry

Nancy from The Sensitive Pantry — Wed, 01 Jul 2009 01:00:38 +0000

These cupcakes are amazing! I would love to recreate them as gluten-free and vegan. I’ll keep you posted if I’m successful. Thanks for the inspiration!

By: Cat

Cat — Sat, 30 May 2009 22:22:46 +0000

pan = pot :P