Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Sky-High Salted Caramel Chocolate Cupcakes

Sky-High Salted Caramel Chocolate Cupcakes
  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 24
These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.
Updated September 1, 2020

Ingredients

Cupcakes

  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • Water, oil and eggs called for on cake mix box

Salted Caramel Cheesecake Filling

  • 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

Salted Caramel Buttercream

  • 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

Garnish

  • 1/2 cup toasted chopped pecans
  • 1/2 cup crushed pretzels

Salted Caramel Glaze

  • 3 tablespoons caramel topping
  • Additional kosher salt, if desired

Steps

  • 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.

  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
440
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
350mg
15%
Potassium
110mg
3%
Total Carbohydrate
55g
18%
Dietary Fiber
0g
0%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 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; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved