Salted-Caramel Chocolate Cupcakes - Kraft Recipes Top
Comida Kraft
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Salted-Caramel Chocolate Cupcakes

Prep Time
Total Time

24 servings

Adding sour cream to the devil's food cake mix and a pinch of salt to the caramel help make a seriously sumptuous chocolate cupcake.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, substituting sour cream for 1/2 cup of the water. Stir in chopped chocolate. Bake as directed on package for 24 cupcakes. Cool in pan 10 min. Remove from pan to wire racks; cool completely.
  • Meanwhile, microwave 18 caramels, 2 Tbsp. water and salt in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted. Cool 10 min.
  • Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended. Repeat with remaining caramel sauce. Refrigerate 30 min.
  • Spread cupcakes with COOL WHIP mixture, adding about 2 Tbsp. to each. Melt remaining caramels with remaining water; cool 5 min., then drizzle over cupcakes.

Special Equipment Needed

Special Extra

Sprinkle frosted cupcakes evenly with 1/4 cup toffee bits before serving.

Make Ahead

These luscious cupcakes can be prepared ahead of time. Refrigerate up to 24 hours. For best results, remove cupcakes from refrigerator about 15 min. before serving.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 12g
Saturated fat 5g
Cholesterol 30mg
Sodium 150mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 19g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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