Chocolate Caramel Cream Puffs
A sweet treat perfect for parties!
  • Chocolate Cream Puffs:
  • 1 cup boiling water
  • ½ cup butter, unsalted
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons cocoa, unsweetened
  • 4 eggs
  • Caramel Sauce:
  • ½ cup brown sugar, packed
  • ¼ cup heavy cream (35%)
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Caramel Buttercream:
  • ½ cup vegetable shortening
  • ½ teaspoon vanilla
  • 4 teaspoons water
  • 3 cups confectioners’ sugar
  • ¼ cup caramel sauce (room temperature)
  1. For Chocolate Cream Puffs: On your stove top, boil water in a medium pot. Add butter to boiling water. Heat to boiling. Add salt. Add flour & cocoa, all at once, stir over the heat until smooth then immediately remove from heat. Cool mixture slightly in the pot (about 5 minutes) then add eggs one at a time. Between each egg addition, stir until egg is fully mixed in. It’s very important to only add one egg at a time during this process. Stir until mixture is no longer glossy. Drop walnut sized amounts (for medium sized cream puffs) onto cookie sheet (ungreased). Bake at 400 F for 25 minutes. Do not open the oven door while cooking...I know it’s tempting! Cool cream puffs completely before filling.
  2. For the Caramel Sauce: In a small pot, stir the brown sugar, cream and butter over medium heat. Whisk until the mixture comes to a boil. Add the vanilla and continue letting the mixture boil for about 5 minutes. Stir often to prevent burning. Remove from heat and let cool to room temperature before adding to buttercream.
  3. For the Caramel Buttercream: In a large bowl, beat (low speed) water, shortening and vanilla until well blended. Add confectioners’ sugar and beat (medium speed) for 3 minutes. Add in caramel sauce and beat just until blended.
  4. Fill each cream puff with approximately 1 tablespoon of caramel buttercream. Top with additional caramel sauce if desired.
Recipe by Moms & Munchkins at