Salted Caramel Chocolate Cupcakes


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

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

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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