I saw the original version of these on Domestic Fits, and I KNEW I had to make them.
As usual, I changed a few (small) things. I used a few Empire and a few Gala apple varieties. I got lucky at the local farm stand and I couldn’t pass up on the pretty bright red Empires. I usually go for tart varieties (Granny Smith is my fav), but these looked PERFECT!
If you notice my recipe says 6-7 apples… because I used 6 ½. I broke one when I was trying to figure out how to get the core out with a spoon. It’s not that easy. I ended up using a paring knife to get the core out, then a tablespoon to scoop the rest.
I used the caramel recipe from last week. It’s thick, and stays solid at room temp. I had a little trouble with it falling out of the slices after I cut them. To keep the caramel from getting too soft in the melted chocolate I chilled the sliced caramel apples in the fridge before dipping them.
Speaking of chocolate… I used dark chocolate candy melts on the first bunch, and milk chocolate for the rest. I thought I was only going to need the one bag of candy melts, but I ended up using that bag AND the full bag of chocolate chips. Yikes. The dipping was kind of time consuming, and the end result isn’t very pretty. I’ve never been good at making chocolate covered things look good. Sigh.
The chocolate covered inside out caramel apples where a big hit! All my tasters loved them and so did Hubs! I made these 3 days ago (Monday night) and the apples are still nice and crisp and not brown at all!
I also made some caramel apples with some leftover caramel. Originally, I tried to dip the apples in warm caramel, but this recipe just wasn’t designed for dipping. It ended up being kind of greasy, and just wouldn’t stick to the apples at all. So I put it back in the fridge to get nice and cool, then I floured my hands and wrapped chucks of it around each apple. Then I covered some in mini chocolate chips & crushed pretzels, 2 in Nerds, and 2 in mini M&Ms. It was fun!
Check out my recipe.
I have a confession. I made these the same day I made the caramel sauce but Netflix seems to have sucks my spare time into a mindless void of watching all my favorite shows. I’m not sorry.
I’m also not sorry I made these cupcakes. Not even a little bit. ;)I picked this combo because I’m super excited for autumn flavors. Unless it’s something pumpkin. I’m already totally sick of pumpkin spice things. When did pumpkin spice become the end all be all of Fall!? Geeeeeez.
Aaaaaaanyways… the cupcake is from Something Swanky. I doubled that recipe, and put the ingredients together a little differently.
After the cupcakes cooled, I cored them with a paring knife, and set the tops to the side. You can put them back on after you fill them with the caramel if you want. I did. I used about a tablespoon of filling for each cupcake and had some left over. If you don’t put the tops back on you’ll probably use all the filling.
The peanut butter buttercream is my standard buttercream (and probably my favorite flavor).
I used apple cider in both the filling & buttercream, but you can just use milk if you want. I really wanted to make sure there was plenty of cider flavor throughout the whole cupcake!
Overall… I really liked the way these came out. The cake is moist, and none of the individual flavors are so strong that they overwhelm the others. These get thumbs up! And it’s been hard for me to control the urge to eat more than one at a time.
So, skip the pumpkin spice stuff and go make these!