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Sky-High Salted Caramel Chocolate Cupcakes

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Sky-High Salted Caramel Chocolate Cupcakes
  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 24
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These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Cake.

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, oil and eggs called for on cake mix box

Salted Caramel Cheesecake Filling

1
package (8 oz) cream cheese, softened
1/2
cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8
teaspoon kosher salt

Salted Caramel Buttercream

1 1/2
cups butter, softened
6
cups powdered sugar
2
teaspoons vanilla
10
caramels, unwrapped
1
to 3 tablespoons milk
1/4
teaspoon kosher salt

Garnish

1/2
cup toasted chopped pecans
1/2
cup crushed pretzels

Salted Caramel Glaze

3
tablespoons caramel topping
Additional kosher salt, if desired

Directions

  • 1 Heat oven to 375°F. 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 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 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 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 Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Tips  

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
440
(
Calories from Fat
210
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
11g
55%
,
Trans Fat
1/2g
)
Cholesterol
65mg
22%
Sodium
350mg
15%
Potassium
110mg
3%
Total Carbohydrate
55g
18%
(
Dietary Fiber
0g
0%
,
Sugars
37g
)
Protein
3g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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