Sky High Salted Caramel Chocolate Cupcakes Recipes

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SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
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
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
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

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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