Chocolate Cupcakes with Salted Caramel Buttercream
Ingredients:
For the cupcakes:
- 1 (18.25 ounce) package Devil’s Food Cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs; lightly beaten
- 3/4 cup warm water
- 1 teaspoon of vanilla
For the frosting:
- 3 sticks butter; room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- 2/3 cup caramel syrup
- 1 pound confectioners’ sugar
For garnish:
- 24 rolos
- chocolate sprinkles
Directions:
For the cupcakes:
- Preheat oven to 350 degrees F.
- Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
- Evenly divide the batter amongst the prepared pans
- Bake for 18-22 minutes, or until top is springy to the touch.
- Cool cupcakes thoroughly on wire rack.
For the frosting:
- Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
- Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
