Sky-High Salted Caramel Chocolate Cupcakes

• Vegetarian

• Condiments

  • 1/2 cup Dulce de leche

• Baking & Spices

  • 1 box Betty crocker supermoist devil's food cake mix
  • 3 tbsp Caramel topping
  • 10 Caramels
  • 3/8 tsp Kosher salt
  • 1 Kosher salt
  • 6 cups Powdered sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Snacks

  • 1/2 cup Pretzels

• Dairy

  • 1 1/2 cups Butter
  • 1 package Cream cheese
  • 1 tbsp Milk

• Liquids

  • 1 Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• Water, oil and eggs called for on cake mix box
• 1 package (8 oz) cream cheese, softened
• 1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
• 1/8 teaspoon kosher salt
• 1 1/2 cups butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla
• 10 caramels, unwrapped
• 1 to 3 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/2 cup toasted chopped pecans
• 1/2 cup crushed pretzels
• 3 tablespoons caramel topping
• Additional kosher salt, if desired

Directions

• 1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
• 2 Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
• 3 To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
• 4 In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
• 5 Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition