Caramel Apple Cupcakes

Cupcakes:
1. Rinse the apples and core them. Place in a baking dish. Mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Fill the cavities of the apples with sugar mixture. Bake for 20 minutes at 350 degrees F. Remove from oven and spoon 1/4 cup apple cider into the cavities of the apples. Bake another 20 minutes.

2. Let the apples cool slightly, then peel off the skin. Mush the apples and reduced apple cider together with the back of a fork or potato masher. Measure out 1 cup of apple mush and set that aside for a later step. You don’t use the rest of the mushed apple in this recipe, but it’s quite yummy. You can use the rest for another apple recipe or warm it and serve over vanilla ice cream while the cupcakes bake!

3. Combine flour, cake flour, sugar, remaining brown sugar and cinnamon, nutmeg, baking soda, and salt in a medium sized bowl. Whisk to combine.

4. In a separate mixing bowl, beat eggs. Add in oil, remaining apple cider, vanilla, and reserved cup of apple mush. Beat until combined.

5. Slowly add dry ingredients to the creamed mixture while beating. Spoon into cupcake liners at least 3/4 of the way full, almost to the top. Bake at 350F for 20-25 minutes, rotating halfway.

Super Thick Caramel:
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.

2. With a wooden spoon, stir the mixture and then slowly add the heavy cream.

3. Continue to stir for about 20 minutes until the caramel reaches 248 degrees F. It is important to continuously stir the mixture and to allow it to reach temperature.

4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

5. Using a small offset spatula, frost each cupcake with the caramel. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.

6. Immediately transfer the completed cupcakes into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.

7. Continue frosting and topping the remaining cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. It is so yummy, but you must work very quickly, because it hardens very fast. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will no longer need to freeze them (because the caramel is already pretty hardened) and you can take all the cupcakes out and transfer them to a serving platter. If you have any leftovers, spread some of the caramel on regular apples!

8. Top off each cupcake with a popsicle or craft stick to finish off the look. They look so cute, like little caramel apples! The only challenging part to these cupcakes was the caramel, but it was well worth it! Just ask my husband who is currently licking the bowl!

Adapted from Chockylit.