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
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.
