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Chocolate Cupcakes with Salted Caramel Center Surprise
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Indulgent chocolate cupcakes with a gooey salted-caramel filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 18 salted caramels, unwrapped (from 7-oz bag)
  • 2 tubs (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • 6 small pretzel twists, coarsely crushed
Instructions:
  • Preheat oven to 350°F and line 18 regular-size muffin cups with paper baking cups. Follow cake mix instructions to make batter. Fill muffin cups 3/4 full and gently press a piece of caramel into the center of each cup, making sure it's covered by the batter.
  • Bake for 20-25 minutes until tops spring back when touched lightly in the center. Allow to cool in pans for 10 minutes, then transfer to a cooling rack. Let cool completely, about 30 minutes.
  • Transfer the frosting to a decorating bag with a round tip #20. Pipe the frosting in a spiral pattern on the cupcakes, starting from the outer edge and working your way up to a peak in the center. Finish by garnishing with pretzels.

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