Chocolate Cupcakes with Salted Caramel Frosting
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Sally's Baking Addiction · by Sally★ 5.0

Chocolate Cupcakes with Salted Caramel Frosting

NUTRITION · PER SERVING180M COOK
CAL 17%·PRO 6%
CARBS 45G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER35G TOTAL SUGAR
FAT 17G46% OF CAL
7G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chocolate cupcakes with creamy salted caramel frosting and a pretzel garnish. These indulgent cupcakes balance chocolate richness with sweet and salty caramel.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 20
  • 1 (15.25 ounce) box Devil’s Food or Chocolate Cake Mix (the dry mix)
  • 1 (3.9 ounce) box Jell-O Chocolate Fudge instant pudding mix
  • 4 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) milk
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
  • 1 cup (200g) packed light or dark brown sugar (pictured cupcakes use light brown)
  • 5 Tablespoons heavy cream, divided*
  • 1/4 teaspoon salt
  • 2 cups (240g) confectioners’ sugar
  • optional: 20 mini pretzel twists and store-bought caramel topping or homemade salted caramel
PREP
30M
SODIUM
316MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.