Friday, June 29, 2012

Chocolate Fudge Cupcakes with Salted Caramel Frosting

Chocolate Fudge Cupcakes with Salted Caramel Frosting

makes 20-24 cupcakes

  • 1 box Devil’s Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup sour cream
  • Salted Caramel Frosting (recipe below)
  • Pretzel Twists (optional)

  1. Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.
  2. Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes.
  3. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool.
  5. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

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