Sky-High Salted Caramel Chocolate Cupcakes

By Eat More Chocolate Team      

August 24, 2015

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These decadent cupcakes take a little longer to prepare but are simply delightful.

  • Prep: 1 hr
  • Cook: 45 mins
  • 1 hr

    45 mins

    1 hr 45 mins

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Directions

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.

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.

Source:

Betty Crocker

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)

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

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