Sweet and Salty Chocolate Caramel Cupcakes

February 10, 2015

Chocolate caramel cupcakes are a sweet and salty treat anyone can bake.  Decadent chocolate cupcakes conceal a rich salted caramel cheesecake filling.  Each cupcake it topped with salted caramel buttercream and garnished with a caramel drizzle and salted snacks.

Salted Caramel Chocolate Cupcakes
Courtesy of Betty Crocker


1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, oil and eggs called for on cake mix box

Salted Caramel Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt

Salted Caramel Buttercream:
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt

1/2 cup toasted chopped pecans
1/2 cup crushed pretzels

Salted Caramel Glaze:
3 tablespoons caramel topping
Additional kosher salt, if desired


Step 1: Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.

Step 2: Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.

Step 3: To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.

Step 4: In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.

Step 5: Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Editorial Disclosure: Foodista was not paid for this post.

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