Salted Caramel Chocolate Cupcake
Also seen here on my blog.
Ingredients:
Duncan Hines Triple Chocolate Decadent Cake Mix
+ Water, Eggs, & Oil as listed on box
Kraft Soft Caramel Candies
Milk
Artisan Salt Company Fleur de sel salt
Steps:
1. Preheat oven to 350F.
2. Prepare cake mix & packaged chocolate mix according to box directions.
3. Fill baking cups 2/3-full. Add one rounded teaspoon of chocolate sauce on top (do not push into batter).
4. Bake for 22 minutes.
5. Remove cupcakes from oven and allow to cool for at least 15 minutes.
6. In a double-boiler, melt 12-16 caramels with 1 tablespoon of milk. Mix & add additional milk until caramel is smooth.
7. Drizzle caramel on top of each cupcake. Sprinkle tops with salt.
Experience:
If you're a fan of chocolate-covered pretzels, then you'll love this cupcake. I've been craving salted chocolate for a while, but eating one of these only makes me crave more! The caramel doesn't come off as being too sweet and the benefit of using fleur de sel instead of table salt is that the salt already has a high moisture content, so it doesn't melt into the caramel.
Strongly recommend refrigerating these after adding the caramel. If left to its own devices, the caramel will travel off the top of the cupcake and down its sides! Melting the caramel is a little bit of a hassle too, so I might look into buying some store-bought caramel sauce if I make these again in the future.