Chocolate Salted-Caramel Cupcakes

By margiekyle

Ingredients

• 1 pkg. (2-layer size) chocolate cake mix
• 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, divided
• 1 jar (12.25 oz.) caramel ice cream topping
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 cup milk
• 1/4 cup powdered sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 tsp. sea salt

Details

Servings 24
Preparation time 20mins
Cooking time 111mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350°F.

Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.

Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.