[UPDATED:] Chocolate Caramel-Filled Cupcakes with [COFFEE] Whipped Cream Frosting

In case the title isn't exciting enough, here's a picture to get you drooling:

So my new years resolution was to give up the crutch of cake mixes, but I must admit I was just too exhausted this afternoon to make a mess with the flour and cocoa and whatnot. I will give up mixes, but for today the most important thing was to make something delicious.

The inspiration for these came from a recipe for a "caramel frappuccino cupcake"... but I don't know that this necessarily is the same thing. There's a hint of coffee in it, just because of the finely ground coffee (like way finely ground, powder... not grounds).

Needs:
1 box Betty Crocker Super Moist Chocolate Fudge cake (or your favorite box, or homemade cake batter!!)
3 eggs
1 1/4 c water
1/2 c vegetable oil
1-2 T coffee grounds/powder
Smuckers caramel sauce (or your own homemade.. I was lazy this week.)
2 c heavy whipping cream
1/4 c sugar

cupcake liners
beaters/stand mixer
melon baller/knife

Optional:
piping bag
fun piping tip

Do:
Cupcakes:

• Follow box directions for cake mixing. Then add coffee powder.
• Bake at 350 for 18-23 minutes
• Allow cupcakes to cool.
• Use knife/melon baller to remove some of the cupcake in the center.
• Fill with caramel.

• Place removed cupcake back on top of caramel filling.

Whipped Cream Frosting:

• Place beaters and bowl into freezer for about 5 minutes.
• Remove from freezer, and set up.
• Add in 2 c whipping cream.
• Start beating, quickly, and add in sugar.
• Keep beating, even when you think it's whipped, keep going. Remember to scrape the sides occasionally with a rubber spatula to get the stuff off of the sides and reincorporate it.

Final Preparation:

• Place a dollop onto the cupcake (or you could pipe it.. but like I said, lazy week.)
• Drizzle a bit more caramel sauce on top.
• And so we revisit the opening picture:

yum.

UPDATE:

After watching a bit of food tv I was inspired by Chuck's Day Off and turned my delicious homemade whipped cream into something divine: Coffee Whipped Cream.

Same directions as before, just add about a shot of CHILLED espresso (or 2ish oz. of very strong black coffee)

It enhanced the flavors of the coffee in the cupcake and really just balanced everything out. Coworkers were saying that it tastes better than what the people at "Major Coffee Chain" make. Chuck also recommended using confectioner's sugar because it's more delicate and will help stabilize the whipped cream better, and I could see how he may have a point, so feel free to try that if you're feeling extra fancy.

But as for the coffee whipped cream, forget fancy coffee drinks or cupcakes. Give me a spoon and a container of it and I am set. Best. Thing. Ever.