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Sky-High Salted Caramel Chocolate Cupcakes

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  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 21
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These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.
By Betty Crocker Kitchens
Updated Jul 23, 2023
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Ingredients

Cupcakes

Caramel Cheesecake Filling

  • 6 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)

Salted Caramel Buttercream

  • 1 1/4 cups butter, softened
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 8 caramels, unwrapped
  • 2 tablespoons milk
  • 1/8 teaspoon coarse sea salt

Garnish

  • 1/3 cup toasted chopped pecans
  • 1/3 cup crushed pretzels

Salted Caramel Glaze

  • 3 tablespoons caramel topping
  • Additional coarse sea salt, if desired

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 21 regular-size muffin cups. Make and bake cupcakes as directed on box. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    Meanwhile, in medium bowl, beat Caramel Cheesecake Filling ingredients with electric mixer on medium speed until smooth and well combined. Using melon baller or paring knife, scoop or cut out center of each cupcake about 1 inch deep. Fill each cupcake with scant tablespoon filling.
  • 3
    In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Beat caramel mixture and sea salt into buttercream mixture on low speed until combined, adding remaining 1 tablespoon milk until smooth and creamy.
  • 4
    In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large star tip. For each cupcake, pipe decorative swirl on top, then immediately sprinkle edges with pecan mixture.
  • 5
    Refrigerate until ready to serve. To serve, drizzle cupcakes with caramel topping and sprinkle with additional sea salt. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
  • tip 2
    Set aside cupcake centers for snacking.
  • tip 3
    An ice cream scoop is a good tool to use for filling the muffin pans with batter.
  • tip 4
    Serve with ice cream, if desired.

Nutrition

400 Calories, 21g Total Fat, 2g Protein, 49g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
400
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
290mg
12%
Potassium
105mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
40g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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