Salted Caramel Chocolate Cupcakes
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Nutrition Facts Canadian
1 Iced Cupcake 142g Total Servings: 18
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
80mg
26%
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Carbohydrate / Glucides
61g
20%
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35%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
Per 1 Iced Cupcake 142g Total Servings: 18
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Amount Per Serving |
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Vitamin A 35% |
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Vitamin C 0% |
Calcium 2% |
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Iron 2% |
Thiamine 0% |
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Riboflavin 0% |
Niacin 0% |
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Folate 2% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
45 mins
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Total time
70 mins
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Ingredients
Cupcakes
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Icing
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1 cup softened butter (room temperature) (222 g)
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½ tsp pure vanilla extract (2 g)
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3½ cups icing sugar (sifted) (560 g)
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¾ cup prepared salted caramel sauce (195 g)
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Sauce
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1½ cups granulated sugar (330 g)
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1 tsp coarse sea salt (6 g)
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½ cup water (111 g)
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½ cup 33% cream (118 g)
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1 tbsp salted butter (15 g)
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½ tsp pure vanilla extract (2 g)
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Directions (Cupcakes)
- Preheat oven to 350°F (176°C).
- Spray and line 2 muffin pans.
- In a medium bowl combine eggs, oil and water mix with a whisk until combined. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
- Pour batter into prepared muffin tin. Bake for 15-17 minutes.
Yields 18 cupcakes
Directions (Icing)
- In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time.
- Mix until smooth and incorporated.
- Add vanilla and prepared salted caramel sauce. Mix until combined.
- Let set in refrigerator for 1 hour before using (this is a soft icing).
Directions (Sauce)
- In a medium saucepan combine water, sugar, and salt; bring to a boil over medium heat stirring occasionally until sugar has dissolved.
- Continue to cook over medium heat until sugar mixture is light amber in colour, swirl pot occasionally during this stage (approx. 20 minutes).
- Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle). Once mixture begins to settle, stir just until combined.
- Caramel sauce can be stored in refrigerator for up to two weeks in an air tight container.
Assembly
- Use a wooden spoon handle to make a hole down the center of each cupcake, fill with caramel sauce.
- Pipe a swirl of caramel butter cream icing on top of cupcake.
- Drizzle with remainder of caramel sauce.
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