Chocolate Cupcakes (Cake Mix) with Salted Caramel Frosting

Bake for 2025 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely in the pan.
Start the frosting This frosting is popular so we have a separate salted caramel frosting post if you need more help making it. Combine the butter and brown sugar in a saucepan over medium heat. With a rubber spatula or wooden spoon stir constantly as the butter melts. Once butter has melted switch to a whisk to make sure the two are really combined. Otherwise you might see an oily layer around the edges where theyre still a bit separated you do not want that. Once melted butter and brown sugar are combined add 3 Tablespoons of heavy cream and the salt. Whisk to combine then stop whisking and attach a candy thermometer to your pan making sure the bulb is not touching the bottom of the pan. Let

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

the caramel boil giving it a quick whisk every 30 seconds or so until the temperature reaches 230F 110C. On my stove it takes just under 2 minutes
Remove the saucepan from heat give it another quick whisk and let cool for a minute. Carefully transfer the salted caramel to a heatproof mixing bowl set on a cooling rack and cool for just 1520 minutes before continuing. The caramel sauce thickens during this time.
Finish the frosting Sift in confectioners sugar and add remaining 2 Tablespoons of heavy cream. With a handheld or stand mixer fitted with a whisk attachment beat on mediumlow speed until the ingredients are incorporated. Turn mixer up to high speed and beat for 1 minute. Avoid overmixing or the frosting will begin to break and separate. Let it sit for at least 2030 minutes before filling your piping bag to give it a chance to thicken up to a pipeable consistency.
Frost cooled cupcakes and garnish with a pretzel twist and salted caramel if desired.
Cover and store leftover cupcakes at room temperature for up to 1 day or in the refrigerator for up to 5 days.