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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes: your favorite coffeehouse drink in cupcake form!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 dozen
Calories 383
Author Julie Wampler

Ingredients

  • 1 box devil's food cake mix
  • 1 package of Jello instant chocolate pudding
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 1/2 cup mini chocolate chips

For the salted caramel buttercream

  • 15-20 caramel candies, unwrapped
  • 3-4 tbsp heavy cream
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 tsp kosher salt, divided
  • 4 cups powdered sugar, divided

Instructions

  • Preheat oven to 350 degrees and line muffin tins with baking cups.
  • In a bowl of a stand mixer fitted with the paddle attachment or in a large bowl, mix together cake mix, instant pudding, sour cream, vegetable oil, eggs, milk, and vanilla. Mix very well. Gently stir in the chocolate chips with a spatula.
  • Equally divide the batter into the baking cups, filling 2/3 of the way full. Bake for 18-22 minutes, let cool for 5 minutes in pan, then remove and place them on wire cooling racks to cool completely.
  • In the meantime, make your buttercream by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the caramel is all melted, stir in 1/2 tsp. of salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add in the remaining 1 tsp. of salt.
  • Gently add half of the powdered sugar to the butter and beat until light and fluffy. Then drizzle in the caramel while the mixer is on low. If the caramel has hardened up a bit that you can't pour it, heat it up just enough so you can pour it into the mixer with ease.
  • Add the remaining 2 cups of powdered sugar and beat until well combined.
  • Put the frosting in a piping bag fitted with a pastry tip of your choice.
  • Pipe the frosting on top of the cooled cupcakes.
  • Store cupcakes in an airtight container for up to 4 days.

Notes

The frosting won't be enough for you to pipe as much as I did on all the cupcakes. You might want to double the frosting if you want to pipe a lot like I did, or you can just pipe a tiny swirl :)
Nutrition Facts
Salted Caramel Chocolate Cupcakes
Amount Per Serving (1 Cupcake)
Calories 383 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 39g13%
Sugar 33g37%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate. 
Cake recipe from Kevin & Amanda

Nutrition

Serving: 1Cupcake | Calories: 383kcal | Carbohydrates: 39g | Protein: 2g | Fat: 25g | Sugar: 33g