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Chocolate Cupcakes with Salted Caramel Center Surprise

chocolate cupcakes with salted caramel center surprise Dessert
Chocolate Cupcakes with Salted Caramel Center Surprise
  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 18

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center. MORE+ LESS-

Paula Jones
Updated October 22, 2015
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

1
box Betty Crocker™ Super Moist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
18
salted caramels, unwrapped (from 7-oz bag)
2
containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
6
small pretzel twists, coarsely crushed

Steps

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  • 1
    Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
  • 2
    Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

Expert Tips

  • If you do not have a decorating bag, you can use a resealable freezer or food-storage plastic bag. Simply snip a small opening at one bottom corner of the bag before piping frosting.
  • If you cannot find salted caramels, you can substitute regular caramels and sprinkle a small amount of fleur de sel sea salt or coarse sea salt on top of each.

Nutrition Information

No nutrition information available for this recipe

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