Salted Caramel Chocolate Cupcakes
Cake
- 1 pkg devil’s food cake mix
- 1 (3.4oz) pkg instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 3 tsps vanilla extract (mexican if possible)
- 1/2 cup warm water
Combine all the ingredients and mix until there are no clumps. Fill cupcake tins 2/3 full and bake at 350 degrees F for 15-18 mins.
Caramel
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tbs unsalted butter
- 1 tsp kosher salt
Stir sugar and water over medium-low heat until the sugar completely dissolves (meaning no grains at all.) Turn to high and bring to a boil without stirring. Use a wet brush to keep the mixture from crystallizing on the edges of the pan. Continue to boil until syrup turns a deep amber color (5-6 mins.) Remove from heat and whisk in the heavy cream. After completely combined, add in the butter and salt. Transfer to other dish and allow to cool.
Frosting
- 2 lbs powdered sugar
- Caramel (1.5 above batches)
- 2 1/2 sticks butter
- 3-6 tbs heavy cream
With the paddle attachment, cream the butter and caramel until well combined. Slowly add the powdered sugar until it’s well combined. Add the cream one tablespoon at a time until the frosting is lighter. Note: this frosting isn’t very stiff, so just be forewarned when you go to frost.
Frost your cupcakes using the remaining 1/2 batch of caramel to drizzle over the top. I also sprinkled a little kosher salt over my cupcakes for a little more of the salty taste!
