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Sunday, May 15, 2022

Recipe: Chocolate Cupcakes (Cake Mix) with Salted Caramel Frosting

Trusted Recipes from a Self-Taught Baker

An easy semi-homemade recipe for chocolate cupcakes and salted caramel frosting.

A shortcut chocolate cupcake recipe topped with creamy salted caramel frosting.

Chocolate Cupcakes (Cake Mix) With Salted Caramel Frosting Ingredients

  • 1 (15.25 ounce) box Devils Food or Chocolate Cake Mix (the dry mix)

  • 1 (3.9 ounce) box Jello Chocolate Fudge instant pudding mix

  • 4 large eggs

  • 1/2 cup (120ml) vegetable oil

  • 1/2 cup (120ml) milk

  • 1 cup (240g) full-fat sour cream

  • 1/2 cup(1 stick or115g)unsalted butter

  • 1 cup(200g)packed light or darkbrown sugar

  • 6 Tablespoons (90ml) heavy cream, divided

  • 1/4 teaspoonsalt

  • 23cups (240-360g)confectionerssugar, sifted

  • optional: 20 mini pretzel twists and store-bought caramel topping or homemade salted caramel

How to Make Chocolate Cupcakes (Cake Mix) With Salted Caramel Frosting

  1. Preheat oven to 350F (177C). Line two 12-cupcake pans with liners. Set aside.

  2. Using a stand or handheld electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners.

  3. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely in the pan.

  4. While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 Tablespoons (30ml) of heavy cream. Whisk constantly over medium heat until sugar has dissolved. Whisk in the salt, then stop whisking as mixture begins to simmer. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. With a handheld or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners sugar and the remaining heavy cream. Slowly add 1/2 1 cup more confectioners sugar until you reach your desired thickness. Add a little cream or milk if you find the frosting too thick.

  5. Once cupcakes have fully cooled, frost with salted caramel frosting and garnish with a pretzel twist and drizzle of caramel.

  6. Cover and store leftovers in the refrigerator for up to 5 days.

Chocolate Cupcakes (Cake Mix) With Salted Caramel Frosting Reviews

  • I made this recipe today and it was SO good The cake and frosting were perfect Thanks so much for sharing it

  • Sally all I have to say is these cupcakes are unbelievable I have people asking me to make them for them and they will pay me thats how good they are. All of recipes are incredible I havent came across one that isnt mouth water delicious.

  • I am super excited to come across this recipe My great-aunt was everyones favorite baker, and every Thanksgiving she made a chocolate layer cake (in addition to about 57 kinds of more seasonally appropriate bar cookies and pies). Our family has been eating this cake every Thanksgiving for over 50 years, although my great-aunt passed away 15 years ago. This year, I decided to make her recipe into cupcakes since we have fewer people coming. I decided to look up a similar cupcake recipe to see about baking time. Im thrilled to discover that this is almost her exact recipe Usually she baked everything from scratch, but this recipe she used the pudding and cake mix Only difference is she used water instead of milk and added 1 1/2 cups of chocolate chips to the batter. (She also frosted the cake with whipped cream as opposed to buttercream and decorated it with chocolate turkeys.) Anyhow, its just weirdly exciting to see this family favorite on this website

Source: Chocolate Cupcakes (Cake Mix) with Salted Caramel Frosting

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