CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
- Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
- Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
- Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
- For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
- For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
- For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
- Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
- For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
- Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.
CHOCOLATE SALTED CARAMEL CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
- Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
- Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
- Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
- For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
- To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
- Slowly heat the cream in a small pot over low heat.
- While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
- Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
- Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.
SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES
These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
- Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
- To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
- In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
- Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g
CHOCOLATE SALTED CARAMEL CUPCAKES
Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat. These salted caramel cupcakes are as cute as they are tasty and easy to make.
Provided by My Food and Family
Categories Home
Time 1h31m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
- Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 23 g, Protein 3 g
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE
Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.
Provided by Paula Jones
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
- Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING
My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.
Provided by Erin Quinn
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
- Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g
SALTED-CARAMEL CHOCOLATE CUPCAKES
Adding sour cream to the devil's food cake mix and a pinch of salt to the caramel help make a seriously sumptuous chocolate cupcake.
Provided by My Food and Family
Categories Home
Time 1h31m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, substituting sour cream for 1/2 cup of the water. Stir in chopped chocolate. Bake as directed on package for 24 cupcakes. Cool in pan 10 min. Remove from pan to wire racks; cool completely.
- Meanwhile, microwave 18 caramels, 2 Tbsp. water and salt in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted. Cool 10 min.
- Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended. Repeat with remaining caramel sauce. Refrigerate 30 min.
- Spread cupcakes with COOL WHIP mixture, adding about 2 Tbsp. to each. Melt remaining caramels with remaining water; cool 5 min., then drizzle over cupcakes.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
More about "chocolate cupcakes with salted caramel center surprise food"
CHOCOLATE CARAMEL CUPCAKES - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
4.8/5 (4)Total Time 45 minsCategory DessertCalories 663 per serving
- In a small saucepan, melt butter on medium heat. Add brown sugar. Whisk until well-combined.
- Using a piping bag, pipe chocolate buttercream generously on chocolate cupcakes. Drizzle with caramel and enjoy!
CHOCOLATE CUPCAKES WITH CARAMEL FILLING - VERONIKA'S …
From veronikaskitchen.com
4.7/5 (12)Calories 603 per servingCategory Dessert
- Heat 1 cup granulated sugar in a saucepan over medium heat. Stir constantly with a rubber spatula until the sugar melts and becomes amber in color. That might take about 5-7 minutes. Make sure not to burn it.
- In a stand mixer, using a paddle attachment, beat 1 1/2 cups room temperature butter until it gets light consistency.
SALTED CARAMEL CHOCOLATE CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.6/5 (59)Total Time 52 minsCategory Afternoon Tea, Desserts, Snack, SweetsCalories 485 per serving
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
CHOCOLATE AND SALTED CARAMEL CUPCAKES RECIPE - GREAT ...
From greatbritishchefs.com
Servings 12Estimated Reading Time 6 minsCategory Dessert
DOUBLE CHOCOLATE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM ...
From thelittlekitchen.net
5/5 (1)Total Time 1 hr 15 minsServings 24
SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE
From everydaydishes.com
Servings 12Total Time 1 hr 18 minsCategory DessertCalories 487 per serving
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING - JUST SO TASTY
From justsotasty.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 31 mins
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CHOCOLATE BUTTERCREAM
From flavorthemoments.com
Reviews 44Category SweetsCuisine AmericanTotal Time 1 hr
- Place the sugar and water in medium saucepan over medium low heat. Cook, stirring, until the sugar has dissolved. Increase the heat to high, and boil the sugar without stirring. If the sugar begins to crystallize on the sides of the pan, carefully use a wet pastry brush to brush it off. Boil until the sugar turns a deep amber color, being careful not to burn, about 5 minutes. Remove from heat and slowly whisk in the cream a bit at a time, as the caramel will bubble over if too much is added at once. Whisk in the butter and fleur de sel. Transfer to a dish to cool.
- Place the butter and powdered sugar in the mixing bowl of a stand mixer fitted with the paddle attachment. Beat on medium until the sugar has been incorporated. Add the milk, caramel sauce and fleur de sel, and beat until combined. Add the melted chocolate, and beat until incorporated. Once incorporated, beat the buttercream at medium high speed for 3 minutes until creamy.
CHOCOLATE SALTED CARAMEL CUPCAKES - A TURTLE'S LIFE FOR ME
From aturtleslifeforme.com
Servings 24Estimated Reading Time 7 minsCategory Desserts & SnacksTotal Time 1 hr 15 mins
- Transfer chocolate mixture to a large mixing bowl and let cool. With mixer on low speed, add in powdered sugar and milk, alternating the two. Add vanilla extract.
- Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
ULTIMATE SALTED CARAMEL CUPCAKES - THE BAKER CHICK
From thebakerchick.com
4.4/5 (155)Servings 12
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
CHOCOLATE CARAMEL SURPRISE CUPCAKES - DASH OF SANITY
From dashofsanity.com
Reviews 82Category DessertServings 16Total Time 55 mins
- Cream butter, caramel, and marshmallow cream together. Add vanilla and mix in powdered sugar until filling is at desired sweetness and consistency (should be like a thick caramel). To get the right consistency add more powdered sugar and/or caramel until you get the taste and consistency you desire.
- Cream together butter and vanilla with a mixer. Slowly blend in cocoa powder then sugar one cup at a time. Beat in milk until light and fluffy. Add more milk or sugar as needed until you get the desired consistency. Keep covered until ready to frost.
DECADENT MOCHA SALTED CARAMEL CUPCAKES - FOOD FUN ...
From kellystilwell.com
5/5 (1)Total Time 1 hrCategory DessertCalories 174 per serving
CHOCOLATE CUPCAKES (CAKE MIX) WITH SALTED CARAMEL FROSTING ...
From sallysbakingaddiction.com
5/5 (3)Category CupcakesServings 20Total Time 3 hrs
- Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in confectioners’ sugar 1 cup at a time, until you reach desired consistency.
- Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL ... - COOKING CLASSY
From cookingclassy.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
- Divide batter among 24 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
- In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
CHOCOLATE CARAMEL CUPCAKES WITH SALTED CARAMEL FROSTING
From confessionsofabakingqueen.com
Reviews 14Servings 30Cuisine AmericanCategory Dessert
- Scoop the batter into cupcake liners, fill about 2/3 full and poke a Hershey kiss into each cupcake.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL ... - I AM BAKER
From iambaker.net
5/5 (1)Total Time 33 minsCategory DessertCalories 426 per serving
- Preheat the oven to 350°F degrees. This recipe makes 16-18 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
- Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside to use in the buttercream recipe as well as the caramel drizzle.
- Combine the butter, sugar, salt, and salted caramel sauce in the bowl of a stand mixer fitted with a paddle attachment.
SALTED CARAMEL CUPCAKES - A TABLE FULL OF JOY
From atablefullofjoy.com
5/5 (3)Category DessertCuisine AmericanTotal Time 20 mins
- You will want to make 1 batch of your favorite chocolate cupcakes (24 cupcakes in total). I recommend my homemade chocolate cupcakes! Make sure they are cooled completely before filling and frosting!
- Make 1 batch of my stabilized whipped cream frosting. Depending on how you frost the cupcakes you may need a second batch.
- In a heavy bottomed sauce pan/pot, add your sugar. Over medium heat melt the sugar stirring constantly. As the sugar melts it will start to clump before it gets smooth. This is normal.
- Using your filling tip, which you can find at Walmart or any craft store in the cake decorating isle, place into a decorating bag (make sure to cut off the little end of the bag so the tip can go through the end), and fill with your cooled salted caramel sauce. If the caramel sauce isn’t cooled/thick enough it will run right out the tip and make a huge mess and we don’t want that!
CHOCOLATE CUPCAKES WITH SALTED CARAMEL | BETTY CROCKER
From bettycrocker.lat
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
- Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.
CHOCOLATE SALTED CARAMEL CUPCAKE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
5/5 (1)Category BakingServings 12Total Time 40 mins
DARK CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE FILLING ...
From genuss-enjoyment.com
Estimated Reading Time 4 mins
CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND ...
From cookingchanneltv.com
Servings 24Total Time 2 hrs 5 minsCategory Dessert
THE PERFECT CHOCOLATE CUPCAKE WITH SALTED CARAMEL ...
From chef-in-training.com
4/5 (1)Estimated Reading Time 3 minsCategory Dessert
CHOCOLATE TOFFEE CUPCAKES WITH CARAMEL FROSTING (VIDEO ...
From tatyanaseverydayfood.com
Reviews 3Calories 456 per servingCategory Dessert
DARK CHOCOLATE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM
From pineappleandcoconut.com
Servings 24Total Time 1 hr
SALTED CARAMEL CHOCOLATE CUPCAKES - HUNGER THIRST PLAY
From hungerthirstplay.com
Reviews 2Category DessertCuisine AmericanTotal Time 1 hr 45 mins
CHOCOLATE SALTED CARAMEL CUPCAKES » TIDE & THYME
From tideandthyme.com
Estimated Reading Time 4 mins
SUPER MOIST CHOCOLATE CUPCAKES - SALTED CARAMEL FROSTING ...
From jayssweetnsourlife.com
Reviews 11Estimated Reading Time 4 mins
CHOCOLATE CUPCAKES WITH CARAMEL CENTER - ALL INFORMATION ...
From therecipes.info
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE RECIPES
From tfrecipes.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE ...
From justapinch.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE
From pinterest.ca
SALTED CARAMEL CHOCOLATE BOURBON CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CHIP COOKIE DOUGH CUPCAKES – MY ROI LIST
From myroilist.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL - FOOD AND GLOBE
From foodandglobe.com
SURPRISE CENTER CUPCAKES RECIPES
From tfrecipes.com
CARAMEL CUPCAKE RECIPE FROM SCRATCH - ALL INFORMATION ...
From therecipes.info
CREAM CHEESE CHOCOLATE CUPCAKES - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE CUPCAKES WITH CARAMEL CENTER RECIPES ALL YOU ...
From stevehacks.com
CARAMEL CUPCAKES FROM SCRATCH - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE CUPCAKES WITH SALTED CARAMEL - VEGGIES DON'T BITE
From veggiesdontbite.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love