Best Chocolate Pretzel Cupcakes With Caramel Frosting Recipes

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SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
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
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
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

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

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING



Chocolate Cupcakes with Caramel Frosting image

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Provided by Erin Quinn

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 15

Number Of Ingredients 13

1 cup white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
¼ cup butter, melted
⅓ cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  • In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
  • Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g

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