Chocolate Salted Caramel Cupcakes
Chocolate Salted Caramel Cupcakes is an American recipe that serves 24. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 154 calories. For 48 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Plenty of people really liked this hor d'oeuvre. 496 people were impressed by this recipe. This recipe from Kraft Recipes requires sea salt, gf chocolate cake mix, instant chocolate pudding mix, and whipped topping. From preparation to the plate, this recipe takes about 1 hour and 31 minutes. With a spoonacular score of 8%, this dish is improvable. Similar recipes are Salted Caramel Chocolate Cupcakes, Chocolate Salted Caramel Cupcakes, and Salted Caramel Chocolate Cupcakes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 71 minutes
Ingredients:
1 jar (12.25 oz.) caramel ice cream topping
1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
1 cup milk
1/4 cup powdered sugar
2 tsp. sea salt
2 oz. BAKER'S Semi-Sweet Chocolate
1-1/2 cups thawed COOL WHIP Whipped Topping
Equipment:
oven
muffin liners
knife
whisk
bowl
Cooking instruction summary:
Heat oven to 350F. Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops. Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Step by step:
1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
3. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
4. Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP.
5. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Nutrition Information:
covered percent of daily need
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