Chocolate Salted Caramel Cupcakes
Chocolate cupcakes get the salted-caramel treatment with a filling of caramel, a dollop of chocolate whipped frosting and a sprinkling of sea salt.
1 (2-layer size) package chocolate cake mix
2 (3.9 ounce) package JELL-O Chocolate Flavor Instant Pudding, divided
1 (12.25 ounce) jar caramel ice cream topping
2 ounces BAKER'S Semi-Sweet Chocolate
1 cup milk
1/4 cup confectioners' (powdered) sugar
1 1/2 cups thawed COOL WHIP Whipped Topping
2 teaspoon sea salt
Preheat oven to 350°F (177°C). Prepare muffin pan by placing paper baking cups in the cavities or by coating the cavities with cooking spray.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 package dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 minutes; remove from pans to wire cooling racks. Cool completely.
Use small sharp knife to cut 1 1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 minutes; stir in whipped topping. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes
Amount per serving: Calories 230; Total fat 10 g; Saturated fat 3 g; Cholesterol 25 mg; Sodium 530 mg; Carbohydrate 35 g; Dietary Fiber 1 g; Sugars 23 g; Protein 3 g
Recipe Courtesy Of