Sky High Salted Caramel Chocolate Cupcakes Recipes
SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES
These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g
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