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Chocolate Salted-Caramel Cupcakes

Chocolate Salted-Caramel Cupcakes recipe
photo by:kraft
Chocolate cupcakes get the salted-caramel treatment with a filling of caramel, a dollop of chocolate whipped frosting and a sprinkling of sea salt.
20 min
1 hr 31 min
24 servings

What You Need

pkg.  (2-layer size) chocolate cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
jar  (12.25 oz.) caramel ice cream topping
oz.  BAKER'S Semi-Sweet Chocolate
tub  (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed
tsp.  sea salt

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending 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.

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.

MELT chocolate as directed on package; cool slightly. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

Kraft Kitchens Tips

How to Test Cake for Doneness
To prevent overbaking, check cakes or cupcakes at the minimum baking time indicated in recipe. Insert a toothpick in center of cake. If it comes out clean, the cake is done. If it does not come out clean, return to the oven for a few additional minutes before rechecking.
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