Chocolate Salted Caramel Cupcakes

Name: Chocolate Salted Caramel Cupcakes
Prep time: 1 h 31 min
Cook time: 1 h 31 min
Total time: 1 h 31 min
Yield: 24
Cuisine: American
Ingredients: 347 grams jar caramel ice cream topping; 1 package (2-layer size) chocolate cake mix; 111 grams pkg. JELL-O Chocolate Flavor Instant Pudding, divided; 237 milliliters milk; 59 milliliters powdered sugar; 2 teaspoons sea salt; 57 grams BAKERS Semi-Sweet Chocolate; 237 milliliters thawed COOL WHIP Whipped Topping

Chocolate Salted Caramel Cupcakes might be just the dessert you are searching for. This recipe serves 24. One serving contains 154 calories, 2g of protein, and 2g of fat. Head to the store and pick up powdered sugar, cool whip whipped topping, jell-o chocolate flavor instant pudding, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 31 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Ingredients you will need

Pudding Mix

Cupcakes

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Caramel Sauce

Cupcakes

Equipment you will use

Knife

Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP.

Ingredients you will need

Powdered Sugar