Chocolate Fudge Cupcakes with Salted Caramel Frosting

YAAAAAAAS these are what my body needed after a lot of commuting and schooling and studying and sleeping and just slowly dying as a student.

Okay that was pretty dramatic butttttt it’s okay because THESE ARE WONDERFUL. I honestly think eating the frosting when I first made it was more yummier than the actual cupcake. I was eating that frosting by the spoonful. And then it HARDENS once you’ve piped it onto the cupcake. I don’t know what it is – some serious magic or something, because it legit turned into fudge on top. Oh my god, I can’t even get over how tasty it was.

And I’ve never made a cupcake batter with so many different ingredients before. Cake mix…jello…sour cream… so many eggs! But it tasted amazing.

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Ingredients:

CUPCAKES

  • 1 box Devil’s Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup sour cream (or low fat Greek or regular yogurt)

SALTED CARAMEL FROSTING

  • 1/2 cup (1 stick) salted butter
  • 1 cup dark brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 2-3 cups powdered sugar, sifted
  • 20 pretzel twists, optional

Directions:

Start with the frosting: Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.

Make the cupcakes: Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.

Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

Cupcakes stay fresh at room temperature in an airtight container for 5 days.

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Source: http://sallysbakingaddiction.com/

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