Chocolate Cupcakes with Salted Caramel Buttercream

These cupcakes almost don't need words. Just read the name and look at the pictures. You really can't go wrong with chocolate and caramel. And the sea salt mixed into the buttercream just takes these to a whole different level. It cuts the sweetness of all the caramel, plus"salted caramel buttercream" sounds so much more sophisticated than just plain old "caramel buttercream".

And the best thing about these cupcakes? They are so easy! It's just a doctored up devil's food cake mix. (Shhhh. Don't tell all my friends that ate them last night. They think I made them from scratch!). I made them for Ross' 30th birthday yesterday, and the truth is I don't usually use boxed cake mixes, but being almost 41 weeks pregnant (yup, you read that right...41 weeks!), I wanted to take the easy route. I'm really glad I tried this recipe because it will definitely be my go to recipe if I don't feel like making a cake from scratch. Everyone raved about them and as soon everyone was done with their first, they eyed the table for someone to split a second cupcake with!

Chocolate Cupcakes with Salted Caramel Buttercream
Recipe: Adapted from
My Baking Addiction

For the cupcakes:

  • 1 (18.25 ounce) package Devil’s Food Cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 eggs; lightly beaten
  • 3/4 cup warm water
  • 1 teaspoon of vanilla

For the frosting:

  • 3 sticks butter; room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fine sea salt
  • 2/3 cup caramel syrup
  • 1 pound confectioners’ sugar
For garnish:
  • 24 rolos
  • chocolate sprinkles

For the cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
  4. Evenly divide the batter amongst the prepared pans
  5. Bake for 18-22 minutes, or until top is springy to the touch.
  6. Cool cupcakes thoroughly on wire rack.

For the frosting:

  1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
  2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.


Maria said...

What a treat! The cupcakes look divine!

lindsathy loves said...

hey, i just recently started following your blog. my friend pinned your peanut butter chocolate chip and pretzel cookies, i made them and they were AHHHmazing! cant wait to bake this one as well...thanks for blogging! :)

Anonymous said...

What do you mean by caramel syrup? Like the kind used for sundaes or the kind used for flavoring coffee?

SugarCooking said...

The ice cream topping kind. I think I used smuckers.

Peter Venero said...

Shame on you lady for coming up with such a recipe. I'm making these this weekend. I love you.

Post a Comment