No Hate Caramel Cupcakes
- Donna McCrory
- May 11
- 4 min read
Twisted Hate by Ana Huang is an enemies to lovers, best friend's brother romance. Jules best friend is Ava and she does not get along with her brother Josh. They have mutual feelings of hate towards each other. Josh sees Jules as a reckless and dangerous friend. Jules overheard Josh's dislike of her at a party and hasn't liked him since.

Their relationship of hate slowly starts to change after a ski weekend when they are forced to share a one bed cabin together. Jules is struck with a medical issue that Josh assists her through. After that night they both realize that maybe they do not know each other well enough to have these hated judgements toward each other.
Josh becomes a completely caring person towards Jules. Maybe it's the doctor in him but he is always making sure she is taking care of herself. He is constantly making sure she is fed and always surprising her with her favorite foods. One particular food item he is always showing up with is chocolate caramel cupcakes. He also brings her caramel lattes on the constant.
This is the book that made me fall in love with chocolate caramel everything. I always enjoyed the taste of chocolate caramel together but this book made me obsessed. I now find myself wanting caramel chocolate for dessert whenever I can. I read this book fairly close to my birthday and had to have a chocolate caramel cake. That has now started a yearly need for me. I made these chocolate caramel cupcakes for my birthday this year and they did not disappoint.
Chocolate Caramel Cupcakes

Ingredients
1 1/2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
2 large eggs
3/4 cup whole milk
3 tbsp vegetable oil
1 tsp vanilla extract
Caramel Filling
2 1/2 cups sugar
2/3 cup water
1 tbsp light corn syrup
2 tbsp butter
1/4 cup heavey cream
1/2 tsp vanilla
1/2 tsp sea salt
Chocolate Frosting
1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup boiling water
3 sticks of unlasted butter, room temperature
1/2 cups powdered confectioner's sugar
3 cups semi-sweet chocolate chips
Directions
Step 1: Pre-heat oven to 350 degrees Fahrenheit. Line muffin tins with paper lines. In a large mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Add in the milk, eggs, oil, vanilla and the water. Beat the dry ingredients and the liquid ingredients on low speed until smooth. Be sure to stop every so often to scrape the sides of the bowl to ensure the batter is mixed thoroughly.
Step 2: Fill the muffin tins evenly with the batter. They should be filled about 2/3 of the way. Bake the muffins in the pre-heated oven for 20 minutes. Transfer to wire racks and let cool completely before filling.
Step 3: Make the caramel. You are going to want to make the caramel when the cupcakes are almost completely cooled. In a saucepan over medium high heat add the water, sugar and corn syrup. Stir the mixture and allow it to come to a boil. Keep stirring the mixture as it comes to a boil and wipe down the sides of the saucepan as you are stirring. I find it best to use a silicone spatula. Once the mixture has come to a boil stop stirring. Allow the mixture to boil until it takes on a dark amber hue. As it gets close to the amber hue it can burn quickly so keep a close eye on the caramel. If you are using a thermometer then you want the mixture to be around 280 degrees Fahrenheit. When it reaches desired color, whisk in butter until completely melted and be very careful. The mixture will rise once ingredients are added to it. Add in the heavy cream and stir. Turn the heat off and add the vanilla and salt. Remove the pan from the heat and allow it to cool. The mixture should be pretty thick and it will continue to thicken as it cools.
Step 4: If you have cake decorating tips you can use a piping bag and tip #12 to fill the cupcakes with caramel filling. If you do not have cake decorating tips that is fine. You can spoon out the middle of the cupcakes from the top of the cupcake. Fill the caramel in the middle with a spoon. Place the top part of the cupcake you spooned out back on top of the cupcakes.
Step 5: Making the chocolate frosting. Put the chocolate chips in a microwave safe mixing bowl. Melt the chocolate chips in the microwave working in 20 second increments. every 20 seconds take the chocolate chips out and give it a stir. Do this until the chocolate chips have completely melted and are smooth. Let them cool while continuing to work on the rest of the frosting. In a small mixing bowl mix the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large mixing bowl add the sugar and butter and beat until light and fluffy. Add the melted chocolate chips and continue to beat on low to medium speed. Remember to scrape the bowl as you go so that the ingredients completely mix together. Beat in the cocoa mixture until completely incorporated.
Step 6: Ice the cupcakes with the frosting. You can put the frosting on however you would like. You can decorate with sprinkles. Enjoy the cupcakes while reading the book Twisted Hate by Ana Huang.

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