Salted Caramel Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake and these cupcakes are so moist they will melt in your mouth! There is just a mysterious secret between caramel and salt because it makes the perfect combination. If you aren’t a chocolate person you can also use a vanilla cupcake flavor. These are great for any occasion, or if you are just in the mood for some cupcakes!

Yield: 24

Ingredients:
For the cake mix
1 box of Betty Crocker’s devils food cake
1/2 cup Vanilla coffee creamer
1/2 cup vegetable oil
2 eggs
For the frosting
3 cups powdered sugar
1/4 cup Vanilla flavored coffee creamer
1/2 cup salted butter; softened
For the topping
35 caramel candies
Coarse salt

Steps:
1. Preheat oven to 350 degrees F. Mix cake mix, coffee creamer, vegetable oil, and eggs until combined. Line cupcake pan with baking liners and pour cake mix 3/4 to the top of each liner. Bake for 20-24 minutes.

2. In the meantime, using a stand or hand held electric mixer on medium speed, beat butter, creamer, and sugar measuring 1 cup at a time (so it doesn’t make a mess!) together until a creamy whipped frosting forms. If the frosting is too thick add more creamer.

3. When cupcakes are cooled, place frosting in piping back and use a french tip, refer to frosting tips for a reference. Frost cupcakes and top each cupcake with a caramel candy. In small bowl melt together 1 tsp of water and they leftover caramel candies. Microwave for 20 seconds or until melted. With a fork drizzle melted caramel and sprinkle with a pinch of salt.
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