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Sky-High Salted Caramel Chocolate Cupcakes
Sky-High Salted Caramel Chocolate Cupcakes
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Decadent salted caramel chocolate cupcakes, a simpler twist on the Sky-High cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 6 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
  • 1 1/4 cups butter, softened
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 8 caramels, unwrapped
  • 2 tablespoons milk
  • 1/8 teaspoon coarse sea salt
  • 1/3 cup toasted chopped pecans
  • 1/3 cup crushed pretzels
  • 3 tablespoons caramel topping
  • Additional coarse sea salt, if desired
Instructions:
  • Preheat the oven to 375°F (or 350°F for dark or nonstick pans) and line 21 muffin cups with paper baking cups. Follow the instructions on the box to make and bake the cupcakes. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Let them cool completely for about 30 minutes.
  • In a medium bowl, use an electric mixer to blend the Caramel Cheesecake Filling ingredients until smooth. Then, scoop out the center of each cupcake about 1 inch deep using a melon baller or a paring knife. Fill each cupcake with a scant tablespoon of the filling.
  • In a large bowl, use an electric mixer on low speed to beat butter until smooth. Gradually add powdered sugar, 1 cup at a time, and beat until combined. Mix in vanilla. In a large microwavable bowl, microwave caramels and 1 tablespoon of milk on High for about 1 minute until melted; stir until smooth. Blend caramel mixture and sea salt into the buttercream mixture on low speed until combined, adding the remaining 1 tablespoon of milk until smooth and creamy.
  • Combine chopped pecans and crushed pretzels in a small bowl. Fill a large decorating bag fitted with a large star tip with buttercream. Pipe a decorative swirl on top of each cupcake, then sprinkle the edges with the pecan mixture right away.
  • Chill until serving time. Drizzle cupcakes with caramel topping and sprinkle with more sea salt before serving. Keep refrigerated with a cover.

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