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Salted Caramel-Topped Chocolate Cupcakes
Salted Caramel-Topped Chocolate Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Healthy veggie-filled cupcakes - no oil needed! Freeze for a delicious treat anytime.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 1/4 cups water
  • 3 eggs
  • 1 pouch (4 oz) 100% spinach purée
  • 1 container (8 oz) frozen reduced-fat whipped topping, thawed
  • 2 tablespoons caramel fat-free topping, warmed
  • Coarse sea salt, if desired
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Combine cake mix, water, eggs, and spinach purée in a large bowl. Use an electric mixer to blend on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Distribute the batter evenly among muffin cups, filling each about three-fourths full.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before removing from the pans onto a cooling rack. Allow it to cool completely for about 30 minutes.
  • To add a finishing touch, generously dollop 2 tablespoons of whipped topping on each cupcake, then drizzle with a hint of 1/4 teaspoon of caramel topping, and finally, sprinkle with sea salt for a delightful flavor contrast.

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