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Hi there I {Heart} Naptime readers!
I’m Katie from Sweet Rose Studio. You may recognize me from around here; I typically work with Jamielyn putting together some of the round-up posts that are chock full of inspiration. I’m thrilled to be here today in a different capacity. I’m sharing a super yummy recipe perfect for the Holiday Season: Chocolate Caramel Cupcakes with Salted Caramel Frosting!
Here’s an even closer view of the deliciousness:
These chocolate caramel cupcakes with salted caramel frosting are surprisingly easy to make. Keep reading to get the full recipe!
Ingredients
- Cupcakes
- 1 box Chocolate Fudge Cake Mix (plus required ingredients on box)
- 24 Caramel Hershey Kisses (unwrapped)
- Frosting
- 1/2 cup Butter
- 1 cup Brown Sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
- 3-4 cups Powdered Sugar (sifted)
- Kosher/Sea Salt
Instructions
- 1. Prepare box cake mix according to directions on the package. Scoop batter into 24 cupcake liners.
- 2. Place a single unwrapped Caramel Hershey Kiss upside-down in the cupcake batter. Bake cupcakes.
- 3. In large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened.
- 4. Remove from heat and add milk. Beat with wire whisk until smooth.
- 5. Add vanilla and beat again.
- 6. Add enough powdered sugar until of desired spreading consistency; the frosting should be pourable.
- 7. Frost cooled cupcakes and sprinkle sea salt immediately. Enjoy!
http://www.iheartnaptime.net/chocolate-caramel-cupcakes-with-salted-caramel-frosting/
Ingredients
- Cupcakes
- 1 box Chocolate Fudge Cake Mix (plus required ingredients on box)
- 24 Caramel Hershey Kisses (unwrapped)
- Frosting
- 1/2 cup Butter
- 1 cup Brown Sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
- 3-4 cups Powdered Sugar (sifted)
- Kosher/Sea Salt
Instructions
- 1. Prepare box cake mix according to directions on the package. Scoop batter into 24 cupcake liners.
- 2. Place a single unwrapped Caramel Hershey Kiss upside-down in the cupcake batter. Bake cupcakes.
- 3. In large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened.
- 4. Remove from heat and add milk. Beat with wire whisk until smooth.
- 5. Add vanilla and beat again.
- 6. Add enough powdered sugar until of desired spreading consistency; the frosting should be pourable.
- 7. Frost cooled cupcakes and sprinkle sea salt immediately. Enjoy!
The little flags I adorned the cupcakes with are ridiculously easy to make. Simply take a standard candy stick and wrap a decorative piece of washi tape around the top to create the flag shape. Easy, right?
If you like these yummy cupcakes, you might also love my Red Velvet Crinkle Whoopie Pies, Cranberry Applesauce Cookie Bars, or Mint Oreo Mini Cheesecakes. You won’t be disappointed!
Thanks so much to Jamielyn for having me here today! I’d love for y’all to come visit me at my blog, Sweet Rose Studio, or on Facebook, Twitter, Pinterest, or Instagram when you get a chance!
mandy
i don’t see the recipe, but they look awesome! what kind of kisses are those?
mandy
i see it now, excited to try them!
Teresa
I love the simple decorations. Great idea!
Audra
I use the exact same faux wood scrapbook paper as a back drop, how funny! Great minds think alike!
Maggie
I can’t wait to try these Katie!