Chocolate Fudge Cupcakes with Salted Caramel Frosting.

A shortcut chocolate cupcake recipe topped with creamy salted caramel frosting.

Chocolate Fudge Cupcakes with Salted Caramel Frosting

Devil’s food chocolate fudge cupcakes with a salted caramel-infused buttercream frosting topped with caramel drizzle and a pretzel twist. I die.

This frosting is on of the best frostings I’ve ever had.  I did NOT want to stop eating it.  I had enough “samples” that I actually had to make more frosting. You have to taste test the recipe before you serve it, right?! The caramel flavor hits all the right notes and isn’t too salty or too sweet.  It’s creamy caramel bliss and literally melts in your mouth.

I was contemplating making salted caramel cupcakes to pair with the salted caramel frosting, but I wanted a bit  more of a flavor contrast.  Caramel and chocolate are like a match made in heaven, so chocolate won. I used the recipe from Amanda for the BEST ever chocolate cake that starts with a….wait for it…. Devil’s Food Chocolate boxed cake mix.  Now, you have to trust us on this one…this is TRULY the best chocolate cupcake.

If you’d like to make a 100% from-scratch, homemade chocolate cupcake instead, I suggest using my homemade chocolate cupcake recipe.

Today’s semi-homemade cupcakes incredibly moist, rich, and so incredibly chocolatey.

But there’s a little secret behind using the cake mix.  You have to forget all of the ingredients that the back of the box calls for.  Instead, add a small box of Jello Chocolate Fudge instant pudding mix, 4 eggs, some vegetable oil, milk and sour cream. That’s it!

This magic combination produces the chocolatiest, most decadent chocolate cake and cupcake I’ve ever tasted.  Every rich, fudgy and moist bite is to-die-for.

Now, many people do not think that boxed cake mixes produce “homemade tasting” cakes or cupcakes. And I agree — to an extent. By modifying the ingredients called for on the back of the box, you can truly create a “homemade” cake or cupcake while still having the convenience and ease of a boxed mix.

After one taste, my friend even said that this cupcake was the best cupcake she’s ever eaten!

 

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Chocolate Cupcakes with Salted Caramel Frosting

A shortcut chocolate cupcake recipe topped with creamy salted caramel frosting.

Yield: 20-22 cupcakes

Ingredients:

Cupcakes

  • 1 box Devil’s Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup sour cream (or low fat Greek or regular yogurt)

Salted Caramel Frosting

  • 1/2 cup (1 stick) salted butter
  • 1 cup dark brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 2-3 cups powdered sugar, sifted
  • 20 pretzel twists, optional

Directions:

Start with the frosting: Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.

Make the cupcakes: Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.

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. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.

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. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

Cupcakes stay fresh at room temperature in an airtight container for 5 days.

*I saved a bit of salted caramel to drizzle over cupcakes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


 

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107 Responses to “Chocolate Fudge Cupcakes with Salted Caramel Frosting.”

  1. #
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    Karlyposted June 15, 2012 at 11:18 am

    Um, I see some serious cupcake eating happening in my future. I’ve been on a caramel kick and I love doctored up cake mixes, so yes. This is happening.

    Reply

    • Sallyreplied on June 15th, 2012 at 1:49 pm

      I’m toooooooooootally on a caramel kick too. And salted caramel is just like…. the best. :)

      Reply

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    Laura Dembowskiposted June 15, 2012 at 11:58 am

    That frosting looks killer, Sally. I can’t wait to make a batch and try it. Almost wondering if it’s cupcake optional ;)

    Reply

    • Sallyreplied on June 15th, 2012 at 1:50 pm

      haha!! Cupcake is totally optional Laura lol!

      Reply

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    Hayleyposted June 15, 2012 at 11:59 am

    Doctored up cake mixes? Salted caramel? Cupcakes?!? You know me too well and we’ve never even met in person yet :) (note the ‘yet’!) I’m so glad to be “inspired” by you for the upcoming secret post because you truly are so inspirational and will be SOFREAKINGFUN to bake for. I can’t wait!!

    Reply

    • Sallyreplied on June 15th, 2012 at 1:50 pm

      Hayley, we’re twinsies! Can’t WAIT to see what you bake up for our secret post fun! :)

      Reply

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    Averie @ Averie Cooksposted June 15, 2012 at 12:10 pm

    I’ve seen that recipe of Amanda’s and was just looking at it recently b/c I was trying to come up with a really good scratch chocolate cake but her recipe kept coming up and seriously…It sounds so amazing. And your cupcakes are gorgeous! Wow, I can really tell you took your time and it shows :)

    Reply

    • Sallyreplied on June 15th, 2012 at 1:51 pm

      Averie, I love you comments bcause you truly know what it is like to spend a lot of time on a post. These cupcakes took some time to photograph and perfect that caramel drizzle… so thank you for noticing! :)

      Reply

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    Sophieposted June 15, 2012 at 12:34 pm

    Holy moly. Who has two thumbs and’s makin’ these beauties tomorrow? This girl! ;)

    Reply

    • Sallyreplied on June 15th, 2012 at 1:52 pm

      Hahaha! Make them! You won’t be sorry, Sophie! xo, Sally

      Reply

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    Back For Secondsposted June 15, 2012 at 1:15 pm

    I’ll be honest. I never use cake mix buuuuut these look good enough to get me to try it! Mostly i want that frosting though. Ugghhh I heart salted caramel! Better make a double batch to make sure I can at least frost a few cupcakes ;)

    Reply

    • Sallyreplied on June 15th, 2012 at 1:53 pm

      Seriously… this doctored up cake mix recipe is the BEST! You gotta try it. And yes, this salted caramel = heaven sent. ;)

      Reply

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    Cassieposted June 15, 2012 at 2:17 pm

    These are so cute Sally!

    Reply

    • Sallyreplied on June 15th, 2012 at 2:35 pm

      Thanks, Cassie!

      Reply

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    Julie @ Table for Twoposted June 15, 2012 at 6:54 pm

    ooo that DOES sound like an awesome cupcake! i love moist cupcakes and the ingredients used to make the cake w/the mix sounds like it definitely would make a really moist cake! i love the frosting and the drippings of caramel..mmm!

    Reply

  9. #
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    Reeniposted June 15, 2012 at 8:39 pm

    Salted caramel is one of the best things on earth! I can understand you eating a lot of it. It happens. Those chocolate cupcakes look insane – what a heavenly combo!

    Reply

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    Jocelyn @BruCrew Lifeposted June 16, 2012 at 1:47 am

    I heart doctored up cake mixes almost as much as I love salted caramel!!! We must have been on the same wave length today with the doctored chocolate cakes:-) There have been too many times that I have had to make more frosting because I “sampled” way too much:-) Now I am totally craving cupcakes. Hee hee! Must bake more!

    Reply

    • Sallyreplied on June 16th, 2012 at 8:40 pm

      Doctored up cake mixes are the best! They save so much time and still can be semi-homemade! Thanks Jocelyn :)

      Reply

  11. #
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    Good Food Good Friendsposted June 16, 2012 at 7:45 am

    Oh Yum! I love the way the caremel just drips off of them. These look amazing!

    Reply

    • Sallyreplied on June 16th, 2012 at 8:42 pm

      Thank you! That caramel is the best part :)

      Reply

  12. #
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    Sabrinaposted June 16, 2012 at 4:34 pm

    I have been blog absent for about a week, but boy am I glad I stopped by to see these! It must be a cupcake type of week, I made some too! These look delicious, and I love salted caramel. Looks like cupcakes, round two soon for me! :)

    Reply

    • Sallyreplied on June 16th, 2012 at 8:43 pm

      Cupcakes round two sounds like an EXCELLENT plan ;)

      Reply

  13. #
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    Michelleposted June 23, 2012 at 11:39 pm

    Sally,
    I too love to doctor up a cake mix. Sometimes you just can’t get the lightness of a box mix. These look divine! I can’t wait to try them. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.

    Michelle

    Reply

  14. #
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    Janetposted July 5, 2012 at 8:55 pm

    Sally- Any secrets on how to frost the cupcakes like you do?? SOOOOOO PERFECT!

    Reply

    • Sallyreplied on July 6th, 2012 at 5:59 am

      Hi Janet!! Thanks for saying “hi!” :) I use a baking tip and pastry bag to pipe and frost my cupcakes. I bought it at michaels craft store! Here is a link:

      http://www.wilton.com/technique/1M-Swirl

      Reply

  15. #
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    Reneeposted July 6, 2012 at 11:45 pm

    Hi Sally – tried these cupcakes tonight and they were delicious. I wanted to test them out for a family Cupcake Wars event we are having soon. They may be a contender for sure! You have other cupcake recipes that sound great too, so my “test kitchen” may be busy. Because there are only two of us now in the household, and I may be making various batches to try out, have you ever frozen cupcakes with frosting and how did they taste after thawing? I know my work would love me to share :) but I was also wondering about freezing. Thanks for your words of wisdom and for sharing your recipes.

    Reply

    • Sallyreplied on July 7th, 2012 at 6:54 am

      I’m never frozen cupcakes with frosting before, so I’m not sure how that would be. I’m going to guess that, as they begin to thaw, they will condensate everywhere and probably ruin the taste. Glad you liked them unfrozen though! Cupcake Wars – sounds amazing!

      Reply

    • Phyllis Tuftsreplied on April 16th, 2014 at 8:24 pm

      You can freeze cupcakes in a ziplock bag, but thaw them out of the bag. Otherwise they are kind of soggy. Do not freeze with icing on. My mom would freeze her homemade icing in baggies, and it would keep for months. Mostly because she would have so many different colors for cake decorating. So maybe you can just ice them before serving. Hope that is helpful.

      Reply

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    Elianaposted July 9, 2012 at 4:40 pm

    OMG!!!! My caramel hasnt even finished cooling and 3 of the cupcakes are already in my tummy. The chocolate cupcake itself is so delicious!!!! I have been looking for a great chocolate cupcake batter and i just found it. Thank u for your recipe…… i can’t wait for the icing to be done to eat 3 more :)

    Reply

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    Bille Grandyposted August 9, 2012 at 2:15 pm

    I have been making the “Amanda” recipe (got it from my mother) for over 30 years with one addition—chocolate chips—-baked in a bundt pan. I tried it as cupcakes a couple of years ago. My go to dessert for so many things. Always a favorite—I never take any home.

    Reply

    • Sallyreplied on August 9th, 2012 at 3:46 pm

      Definitely a favorite cake/cupcake recipe for me! Thanks Billie!

      Reply

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    Ashleyposted August 12, 2012 at 9:15 pm

    I’m hunting for the perfect cupcake recipe for my kiddo’s first birthday party, and I stumbled across your blog. Now I’m sitting here with my mouth watering! My question is, do you think I can color the salted caramel frosting to match the party? I’m down for the cupcakes, for sure, now trying to find a way to get yummy frosting that sticks with the theme. Thanks!

    Reply

    • Sallyreplied on August 12th, 2012 at 11:33 pm

      Hey Ashley! I’m sure that the salted caramel frosting would due fine if you added a touch of food coloring. I’m so glad you found my blog!! Let me know how those cupcakes turn out. :)

      Reply

  19. #
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    Brianposted August 21, 2012 at 8:37 pm

    OMG! These cupcakes are so delicious!! I even changed it up a bit to make it healthier. I used a sugar free devil foods cake, sugar free chocolate fudge pudding, fat free sour cream, and splenda brown sugar. You can’t taste the difference. WOW! Thanks for the recipe.

    Reply

    • Sallyreplied on August 21st, 2012 at 9:44 pm

      Brian – I love the diet-friendly ingredients you used! I’m glad to know it all turned out so well, too. I’ll have to try that one time. These are one of my favorite cupcake recipes!

      Reply

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    Francine (@BooksAndBeyond)posted August 28, 2012 at 9:11 pm

    I am making these for cupcake camp in October! Its an informal cupcake tasting party.
    How do you apply the icing to make it so decorative?
    Also do you think me putting pieces of Ghiradelli Salted Caramel Chocolate on top would be overkill?

    Reply

  21. #
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    Janeposted September 4, 2012 at 10:30 pm

    I have been following you throughout the summer after finding a recipe on food gawker and let me tell you: Life. changed. I looove this recipe in particular, and so did my family when they came to my first apartment to celebrate a birthday! Everything about it was just perfect! I’m completely addicted to Sally’s Baking Addiction :)

    Reply

  22. #
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    Stephanieposted September 6, 2012 at 10:58 pm

    Just made these… I used regular cupcake trays and managed to get 27 by filling them 2/3 the way. They turned out fabulous! Thanks for the post. :)

    Reply

  23. #
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    Leslieposted September 12, 2012 at 10:33 pm

    Your cupcakes look amazing! I’m going to be trying out this recipe tomorrow for a birthday party…your frosting recipe is very similar to the one I have, but I’m for sure going to try out your semi-homeade box cake idea!! You’re pictures look delish!
    Blessings,
    Leslie

    Reply

    • Sallyreplied on September 13th, 2012 at 6:13 am

      Hey Leslie! Thank you so much. Let me know how these cupcakes turn out. The frosting is to die for! my favorite part of the cupcake for sure.

      Reply

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    Darlaposted September 15, 2012 at 2:56 am

    I found this recipe today as I was searching for a Salted Caramel Buttercream.. It is amazing! So rich and delicious.. and Easy! Thank you! I didnt have much time to cruise through your other recipes.. But I can’t wait to come back and check them out when I do have a little more time! Thanks again and keep baking! :)

    Reply

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    Tiffanyposted September 15, 2012 at 1:01 pm

    Hi Sally! I just finished making these cupcakes and they are to die for! Thank you for sharing the recipe! The only question I have is, my frosting is not the light creamy color as in your photo… its more, well, caramely. Any suggestions for getting that nice creamy color next time? Thanks!!

    Reply

    • Sallyreplied on September 16th, 2012 at 5:59 pm

      Hey Tiffany! I suggest adding in more powdered sugar for a lighter color. If the frosting gets too sweet from the additional sugar, add in a pinch more salt. I am SO glad you made these and enjoyed them! Thanks for writing in, Tiffany :)

      Reply

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    hollyposted October 9, 2012 at 8:07 pm

    Do you have to refrigerate the final or will they do fine in an air tight container? They look sooooo good!

    Reply

    • Sallyreplied on October 10th, 2012 at 11:03 am

      An air-tight container is sufficient! Thanks Holly :)

      Reply

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    Chelseaposted October 24, 2012 at 1:44 am

    These look amazing!! How many days do you think I could make these in advance before they start to taste old?

    Reply

    • Sallyreplied on October 24th, 2012 at 6:23 am

      Cupcakes are typically the best enjoyed fresh. I would make them one day ahead of time, Chelsea. Thank you! :)

      Reply

  28. #
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    Erinposted November 21, 2012 at 10:28 pm

    I made these for my friend at work’s birthday, and they were a big hit. I was a little worried at first because after I made the caramel it took a long time to cool, so I stuck it in the freezer. It got a little too hard, so when I mixed it with the powdered sugar it was very crumbly. I just added a little more cream and kept beating longer than I normally would, and it came together well. I wonder if that could have solved the problem some other people were having. My husband proclaimed them, “The best cupcakes you have ever made!” (and I make a lot of cupcakes). All of my coworkers complimented them, and my friend also brought them home and said her dad ate two of them…thanks for a great recipe! :)

    Reply

    • Sallyreplied on November 22nd, 2012 at 1:09 pm

      Hi Erin!! I’m glad you worked it out and the frosting turned out just fine – if not better than fine! That means a lot that you wrote to me saying how much you, your coworkers, and hubby loved the cupcakes!! You’re making me crave salted caramel right now! :)

      Reply

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    Angelaposted December 1, 2012 at 5:51 pm

    Just made these! The cupcakes took a little longer to bake but my oven is tempermental :p. The frosting was PERFECT. I was really nervous trying to make the caramel portion and having it turn out okay after reading some comments, but it was smooth and fluffy and hard not to eat before icing the cake! I did taste the carmel while it was cooking and decided to go with more salt- but it was so amazing!
    Thanks so much for the recipe!!

    Reply

  30. #
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    Marciposted December 6, 2012 at 12:04 pm

    hi sally was just wondering where can i get all my lil apparatus that ill need for icing cakes like funnels and stuff. i would really appritiate some help thanks

    Reply

    • Sallyreplied on December 6th, 2012 at 12:26 pm

      Hi Marci – I bought my Wilton 1M frosting tip at Michael’s craft store around my home. They are also available at some Targets. You can try ordering one and a piping bag offline: http://www.wilton.com/technique/1M-Swirl

      Reply

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    Alyssaposted December 8, 2012 at 5:48 pm

    Thank goodness I found this website again! I made this frosting back in August, and it was so amazing! I am making mini devils food cupcakes with mini rolls baked inside, and I knew that I needed this frosting recipe! I couldn’t find it though, so I made a different recipe this morning. It was CRAP! I thought I messed up so I made it again. It came out even worse! I sat down and started searching for your recipe again. Thank goodness I found it! The caramel is cooling now. It looks beautiful. I made sure to bookmark the page this time. Thank you for such a tasty, easy caramel sauce recipe! It will make these cupcakes that im making for my boyfriends mothers 60th birthday perfect. : )

    Reply

    • Sallyreplied on December 9th, 2012 at 3:19 pm

      Hey Alyssa! Well, I sure am glad you found my blog again too! Glad you saved it this time. I find that working with salted caramel can be quite tricky, but this particular recipe always seems to work for me. And I’m glad you love it as much a I do. I am LOVING your idea to bake rolos INSIDE. Geez, you are a genius. How did you come up with that? I love it. How decadent!!! I have to try that next time. THANK YOU!

      Reply

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    Alyssaposted December 8, 2012 at 5:49 pm

    Oops, I meant mini rolos, silly auto-correct.

    Reply

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    Yvonne @ bitter bakerposted January 11, 2013 at 7:50 pm

    I keep trying to resist baking sweet things, cause I just keep eating it all! But this looks SOOO delicious. I love pretzels. I love chocolate. I love fudge. Salted caramel frosting? I love that too. Looks awesome. Great pictures, too! Do you take them yourself?

    Reply

    • Sallyreplied on January 12th, 2013 at 8:36 am

      THis is my favorite frosting. :) Thanks Yvonne! Yes, I am the photographer for all my website’s pictures. Thank you for the compliment!

      Reply

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    Angelaposted February 14, 2013 at 12:38 pm

    Hi Sally! Love your site and the recipes! They never fail me. I’m planning on making the salted caramel frosting for a 2 layer 9-inch cake. Do you think I should double the ingredients for the frosting or leave it as it is? Would the taste/texture change if I double it?
    Thanks so much!! :))

    Reply

    • Sallyreplied on February 14th, 2013 at 2:52 pm

      Hey Angela! Yes, double the frosting recipe for the 2 layer cake. The texture will not change.

      Reply

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    Heather @ Sugar Dish Meposted April 15, 2013 at 8:41 am

    So here’s what always happens when I visit your blog– I follow the Facebook post link or check my email or wander away from my Pinterest board, I get here, and then I can’t leave!! I seriously read like 5 posts, and then had to tear myself away… but I stopped here for one more because I love pretzels, salted caramel, and chocolate. I also needed to tell you that you. are. so. cool.
    Anyway– thanks!!

    Reply

    • Sallyreplied on April 15th, 2013 at 7:18 pm

      Heather, you are so cool! Thank you so much for the love. It means the world to me! So nice to read this on a Monday night. :)

      Reply

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    Rachelposted April 24, 2013 at 2:13 am

    These sound so good! Will definitely have to try them! I see you suggest only making the cupcakes one day in advance. Do you suggest only making the frosting one day in advance also?

    Thanks!

    Reply

    • Sallyreplied on April 24th, 2013 at 9:23 am

      I suggest making the frosting the day of. Tastes better the day you make it. Thanks Rachel!

      Reply

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    Emily @ Life on Foodposted May 24, 2013 at 4:46 pm

    That frosting ins screaming my name. The whole cupcake actually seems completely, totally decadent. Something I would sink my teeth into with utter delight.

    Reply

    • Sallyreplied on May 24th, 2013 at 5:44 pm

      they are truly the best cupcakes ever!

      Reply

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    Ashleyposted May 24, 2013 at 6:33 pm

    I love Amanda’s BEST Chocolate Cake Recipe! It’s my go-to chocolate cake recipe, it really is the best! I can’t wait to try it with your salted caramel frosting recipe, sounds amazing!

    Reply

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    Brittanyposted June 27, 2013 at 12:15 pm

    I’m so excited to make these for my coworker! She’s leaving to go off to school so I thought I’d make her a going-away treat! Quick question though, how should I go about perfecting the caramel drizzle?

    Reply

    • Sallyreplied on June 27th, 2013 at 2:03 pm

      No secrets to the caramel drizzle – just drizzle on top with a spoon. Hope your coworker enjoys!

      Reply

      • Staci Sreplied on September 17th, 2013 at 9:32 am

        How do you make caramel drizzle??

        • Sallyreplied on September 17th, 2013 at 6:45 pm

          Hi Staci! I simple used store-bough drizzle for these cupcakes.

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    Kellieposted June 28, 2013 at 9:01 pm

    These look AMAZING! I made the frosting this afternoon, and the cupcakes are in the oven right now… We’re bringing them to a party tomorrow, though I know I will need to do a little quality control testing tonight… Thank you for sharing this recipe!

    Reply

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    Ashton Robertsposted July 17, 2013 at 4:33 pm

    Holy moly, these were amazing! I made them for a couple’s shower I was co-hosting and they turned out so well. The cupcakes were so moist and tasted fantastic but the frosting was just stupid. Stupid in the best possible way, of course. I am thinking that I may use the salted caramel, omitting the powdered sugar, as a swirl in for some browned butter brownies that I like to make. Can’t wait to test it out! Another win for Sally’s baking addiction which is another win for me. Thanks again for all the tasty recipes!

    Reply

    • Sallyreplied on July 17th, 2013 at 5:05 pm

      Hi Ashton! I’m so glad that you loved these cupcakes. They are truly one of my very favorites. And your idea for the salted caramel brownies sounds amazing.

      Reply

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    Lujene Clarkposted September 1, 2013 at 10:19 pm

    Made these and they were fabulous! I reduced milk and added a 1/4 cup of Bourbon to the cupcakes. I also used my own recipe for the icing ~ Whiskey Salted Caramel Cream Cheese icing.

    Reply

    • Sallyreplied on September 2nd, 2013 at 11:07 am

      Bourbon- great idea! And the frosting? Sounds amazing!

      Reply

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    Saraposted January 17, 2014 at 12:07 am

    Hi Sally! I had to come on here and tell you just how fantastic these cupcakes were – I followed the recipe to the letter (I’m not much of an improviser) and I think I have found a new favorite. My chocolate cake/cupcake go-to recipe is wonderful, and I probably won’t replace it, but this whole ensemble will go down in my recipe books as a clear winner.

    I am now slightly addicted to anything salted caramel and the fact that I not only made caramel, but that it came out perfect, and the whole cupcake came out perfect – that never happens! I made minis and served them to 60 people (41 kids) at a monthly birthday party at a local Children’s shelter and they were a huge hit! Thank goodness I had enough for my kids, my husband, my bestie… you get the idea.

    So I just wanted to take a moment to say thanks – thanks for sharing this recipe with us and thanks for making it so wonderful!

    Reply

    • Sallyreplied on January 17th, 2014 at 6:57 am

      Hi Sara. Thank you so, so much for taking the time to say thank you for this recipe! I am certainly SO glad that you loved these cupcakes and that they were a hit at the birthday party. How sweet of you to bake mini cupcakes for it. I am so happy you loved these. They’re certainly a favorite. I love salted caramel too!

      Reply

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    Patriciaposted January 31, 2014 at 5:54 pm

    Hi Sally,

    This cupcake looks awesome and I want to make them as “mini” cupcakes for the super bowl party I’m going to. Does baking temperature stay the same? What about bake time?

    Thanks!
    Patricia

    Reply

    • Sallyreplied on January 31st, 2014 at 7:48 pm

      Oven temperature will be the same, yes. The bake time will be around 10 minutes for minis. Enjoy!

      Reply

      • Patriciareplied on February 3rd, 2014 at 11:35 am

        Sally, these cupcakes were a big hit at the party! Very easy to make and I got 73 mini cupcakes out of the batter. 10 minutes were the perfect baking time for the minis – moist and soft. I had a little trouble with the frosting – a bit gritty so I added a dash of milk. The resulting frosting was pretty dense but was still very delicious. I will be making them again this weekend. Thank you for sharing this wonderful recipe!!

        Patricia

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    Julieposted February 1, 2014 at 2:24 pm

    Hi Sally, I made these cupcakes before and they were so moist and amazing! I was just wondering if I could use this recipe to make a cake? Are there any changes that would need to be made? Thanks!!

    PS Can’t wait to get your book!!

    Reply

    • Sallyreplied on February 1st, 2014 at 4:12 pm

      Hey Julie! Yep, you can definitely use this recipe to make a cake in a 9×13 pan. Don’t change anything about the recipe but the baking time, which will be much longer. I’m unsure of the exact baking time myself but maybe around 40 minutes?

      Reply

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    Angelinaposted February 2, 2014 at 8:51 pm

    Hey there, Sally!
    I have a cake mix on hand, too, but the thing is, I can’t get instant pudding mix in Taiwan (where I live.) I have looked everywhere, from online (there’s no such thing as Jell-O here) to every bake shop possible, and I sure don’t want to pay over quadruple the amount of money to have it be shipped from America! So, is there a substitute for the pudding mix? Thanks so much, hope you come up with one! love, xo

    Reply

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    Elisaposted April 11, 2014 at 12:55 am

    Could I use buttermilk in place of regular milk in the fudge cupcakes?

    Reply

    • Sallyreplied on April 11th, 2014 at 8:44 am

      That would be fine.

      Reply

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    Lindsayposted April 20, 2014 at 3:52 pm

    What would happen if I added the powdered sugar when the mixture is still hot? I have family coming in an hour and was wondering if I could skip the cooling part.

    Reply

    • Sallyreplied on April 21st, 2014 at 5:39 am

      Sorry, I took Easter off to spend with my family. Your frosting would be warm and the caramel would be much too thin if you don’t let the mixture cool. Hope you still enjoyed it!

      Reply

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    Pennyposted April 28, 2014 at 7:20 pm

    Hi there,

    I tried this out. Looked really promising. Followed all directions to a T. Here were my probs:

    1.) cake recipe VERY eggy. Not light, not dense, kind of weird for a cupcake. Ideas?

    2.) frosting was a total fail. 2 cups of powdered sugar wasn’t enough…kind of gummy, runny….not piping consistency. Added a 3rd which turned it into fondant. What the heck? Help. I’m a great recipe follower so I was disappointed.

    The great thing was everything TASTED delicious. But I’m looking for a recipe that gives great texture, appearance AND taste. I’m sure it was something I did but I have no idea what.

    Reply

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    Hposted May 29, 2014 at 6:59 pm

    These cupcakes turned out seriously delicious. so light, fluffy, and chocolatey. yum yum.

    Reply

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    Jennyposted June 7, 2014 at 7:48 pm

    Do you think that I could use this frosting on your chocolate cake recipe?

    Reply

    • Sallyreplied on June 8th, 2014 at 2:14 pm

      Definitely. Enjoy!

      Reply

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    bakergirlposted July 1, 2014 at 6:53 am

    hi sally! i tried out these cupcakes and they were great, although my frosting was kind of thick, like when u mix peanut butter with sugar when u make peanut butter cups, that kind of thick, i don’t know where i went wrong, could u please recommend me on how i may make it better the next time. perhaps i did not wait for the caramel to cool before adding in my sugar?

    Reply

    • bakergirlreplied on July 1st, 2014 at 12:03 pm

      actually, fondant thick! i’m really looking forward to giving the frosting another try though, hoping for your reply xx

      Reply

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    Mishposted July 26, 2014 at 11:19 am

    Your cupcakes look delicious! I am going to try to make them for my kid’s birthday party. Can I frost them the day before? If I can, how should I store the frosted cupcakes? Thank you in advance for your help!

    Reply

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    Jamieposted July 29, 2014 at 10:44 am

    These look so delicious!
    How much caramel sauce can I keep for drizzling before I add in the powdered sugar?

    Reply

    • Sallyreplied on July 29th, 2014 at 2:06 pm

      I would say about 2 Tablespoons or so. Depends how much of a drizzle you want.

      Reply

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    Connieposted August 10, 2014 at 3:27 pm

    hi sally,
    what would the baking time be if i baked it as a cake instead of cupcakes?

    thank you!

    Reply

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    Hillaryposted August 14, 2014 at 10:25 am

    Hi Sally!

    I’m making cupcakes for my sister’s wedding next week and a “chocolate fudge cupcake with salted caramel frosting” is her request. I absolutely love everything I’ve ever tried of yours so you were my go to! I’m just wondering if the frosting is going to be sturdy enough to hold form for a couple days? And if not, do you know how I can sturdy it? Thanks!

    Reply

    • Sallyreplied on August 14th, 2014 at 2:44 pm

      Hi Hillary – I would frost these as close to the event that you can. It’s really best the day of. You can try adding more confectioners’ sugar but that would make it super sweet. Maybe a little salt can help offset the additional sweetness though.

      Reply

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    Lilyposted August 29, 2014 at 4:25 am

    Hi Sally! These look great. I live in Australia and can’t get the Jello instance pudding mix so I was wondering what the gram amount was for one small box, so I can use an Australian brand of instant pudding.. Do you think it would change the recipe if I used a different brand?
    Thanks :)

    Reply

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    Angieposted September 1, 2014 at 12:11 pm

    Hi Sally! Really looking forward to making this recipe! If I use a 15 oz cake mix and a 5 oz Jello pudding mix would it be too much? Or what is the weight of your small Jello pudding mix? Thanks!!

    Reply

    • Sallyreplied on September 1st, 2014 at 5:15 pm

      Hi Angie. Use the dry pudding mix. 15 oz cake mix is fine. 3.4 ounce pudding mix boxes are best.

      Reply

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    Meliposted September 6, 2014 at 12:02 am

    I just made these cupcakes and OMG they are amazing! My frosting turned out quite thick but delicious still! I can’t wait to share!!!

    Reply

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