Chocolate Cupcakes with Salted Caramel Frosting
Ingredients
The Cupcakes
-
1
box
Devil’s Food or Chocolate Cake Mix (15.25 ounce)
-
1
box
Jell-O Chocolate Fudge instant pudding mix (3.9 ounce)
-
4
large
eggs
-
½
cup
vegetable oil
-
½
cup
milk
-
1
cup
full-fat sour cream
The Salted Caramel Frosting
-
½
cup
unsalted butter
-
1
cup
packed light or dark brown sugar
-
5
Tablespoons
heavy cream
-
¼
teaspoon
salt
-
2
cups
confectioners’ sugar
-
20
pieces
mini pretzel twists (optional)
-
to taste
none
store-bought caramel topping or homemade salted caramel (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line muffin pans with liners.
- In a mixer, combine the cake mix, pudding mix, eggs, oil, milk, and sour cream until well mixed.
- Scoop the batter into the cupcake liners and bake for 20–25 minutes until a toothpick comes out clean.
- Cool the cupcakes completely in the pan.
- For the frosting, melt butter and brown sugar in a saucepan over medium heat, stirring constantly.
- Add 3 tablespoons of heavy cream and salt, then bring to a boil until it reaches 230°F (110°C).
- Remove from heat and cool for 15–20 minutes in a bowl.
- Sift in confectioners’ sugar and remaining heavy cream, then beat until combined and fluffy.
- Frost the cooled cupcakes and optionally garnish with pretzel twists and caramel.
Nutrition Facts (estimated)
Servings
20-22 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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