Sweet And Salty Chocolate Caramel Cupcakes Recipe

Name: Sweet And Salty Chocolate Caramel Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box devil's food cake mix Betty CrockerTM SuperMoistTM; water; oil; eggs; 8 ounces cream cheese softened; 1/2 cup sweetened condensed milk dulce de leche, caramelized, from 13.4-oz can; 1/8 teaspoon kosher salt; 1 1/2 cups butter softened; 6 cups powdered sugar; 2 teaspoons vanilla; 10 caramels unwrapped; 3 tablespoons milk; 1/4 teaspoon kosher salt; 1/2 cup chopped pecans toasted; 1/2 cup crushed pretzels; 3 tablespoons caramel topping; kosher salt Additional, if desired

Servings: persons

1 box devil's food cake mix Betty CrockerTM SuperMoistTM
water
oil
eggs
8 ounces cream cheese softened
1/2 cup sweetened condensed milk dulce de leche, caramelized, from 13.4-oz can
1/8 teaspoon kosher salt
1 1/2 cups butter softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels unwrapped
3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup chopped pecans toasted
1/2 cup crushed pretzels
3 tablespoons caramel topping
kosher salt Additional, if desired

1
Step 1: Heat oven to 375u00b0F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
2
Step 2: Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
3
Step 3: To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
4
Step 4: In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
5
Step 5: Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

1628

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 box devil's food cake mix Betty CrockerTM SuperMoistTM, water, oil, eggs, and more.

Yes, Sweet And Salty Chocolate Caramel Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet And Salty Chocolate Caramel Cupcakes

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