Salted Caramel-Topped Chocolate Cupcakes

Name: Salted Caramel-Topped Chocolate Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 2 Tbsps caramel fat-free topping, warmed; 3 eggs; 113 grams pouch Green Giant® Veggie Blend-Ins 100% spinach purée; 296 milliliters water; 227 grams container frozen reduced-fat whipped topping, thawed

Salted Caramel-Topped Chocolate Cupcakes might be just the American recipe you are searching for. This recipe serves 24. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 105 calories. It is a good option if you're following a gluten free diet. Head to the store and pick up caramel topping, whipped topping, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, water, eggs and spinach purée with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.

Ingredients you will need

Cake Mix

Spinach

Water

Egg

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack