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Salted Caramel-Topped Chocolate Cupcakes

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Salted Caramel-Topped Chocolate Cupcakes
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 24
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You won't miss the oil in these indulgent little desserts with a veggie boost! Keep these cupcakes on hand in the freezer, and when you need a little treat, thaw one out and top as directed.
Updated Sep 16, 2016

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, eggs and spinach purée with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4
    Just before serving, spread about 2 tablespoons whipped topping on each cupcake; drizzle with 1/4 teaspoon caramel topping. Sprinkle with sea salt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake the cupcakes and freeze in airtight container for up to 2 months.

Nutrition

100 Calories, 2 1/2g Total Fat, 2g Protein, 18g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
100
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
7%
Potassium
75mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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