Sky-High Salted Caramel Chocolate Cupcakes

By SewingDragonfly

From Betty Crocker Kitchens. I made these for Josh's birthday 2/12/15. They take a LONG TIME to make. I tried to take a shortcut and put the caramels directly into the cupcakes and bake them. DO NOT do it again! The caramels just sunk to the bottom of the cupcake and made a big mess. I also used Fleur de sel as a finishing salt on the top of the cupcakes. Very good!

Ingredients

• Cupcakes
• 1 box Betty Crocker™ SuperMoist™ 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

Details

Servings 24

Preparation

Step 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.

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.

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.

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.

Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.