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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 legit gold. 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, sooo 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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Makes about 20-22 cupcakes.
Ingredients
- 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 (or low fat Greek or regular yogurt)
- 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
Instructions
- 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.
Notes
*I saved a bit of salted caramel to drizzle over cupcakes.
Frosting recipe source: sallysbakingaddiction.com Cupcake recipe source: Amanda
© 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.
PS- Cupcake fanatic? Me too!
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{ 78 comments… read them below or add one }
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.
Karly recently posted..Double Chocolate Peanut Butter Cookies
I’m toooooooooootally on a caramel kick too. And salted caramel is just like…. the best.
That frosting looks killer, Sally. I can’t wait to make a batch and try it. Almost wondering if it’s cupcake optional
Laura Dembowski recently posted..Wild Salmon Salad
haha!! Cupcake is totally optional Laura lol!
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!!
Hayley recently posted..The Friday Roundup: Father’s Day Edition
Hayley, we’re twinsies! Can’t WAIT to see what you bake up for our secret post fun!
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
Averie @ Averie Cooks recently posted..Silpat Baking Mat Giveaway
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!
Holy moly. Who has two thumbs and’s makin’ these beauties tomorrow? This girl!
Hahaha! Make them! You won’t be sorry, Sophie! xo, Sally
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
Back For Seconds recently posted..Elvis Muffins
Seriously… this doctored up cake mix recipe is the BEST! You gotta try it. And yes, this salted caramel = heaven sent.
These are so cute Sally!
Thanks, Cassie!
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!
Julie @ Table for Two recently posted..Popovers
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!
Reeni recently posted..Sesame Garlic Ginger Green Beans
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!
Jocelyn @BruCrew Life recently posted..Mocha Cookie Crumble Cupcakes
Doctored up cake mixes are the best! They save so much time and still can be semi-homemade! Thanks Jocelyn
Oh Yum! I love the way the caremel just drips off of them. These look amazing!
Good Food Good Friends recently posted..Limoncello Berry Cooler
Thank you! That caramel is the best part
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!
Sabrina recently posted..Banana Nut Bread Toasted Coconut Cupcakes with Streusel Topping and Coconut Cream Cheese Frosting.
Cupcakes round two sounds like an EXCELLENT plan
Yummm! Chocolate, fudge and caramel are my absolute favorites! I have to try this! I’d love for you to share this recipe with my readers at Fantastic Thursday. http://www.fivelittlechefs.com/2012/06/fantastic-thursday-2.html Hope to see you there
Kimberly@ Five Little Chefs recently posted..Fantastic Thursday #2
All of these cupcakes looks awesome. I have to try the doctored devils food cake. I’d love if you shared this at Whatcha Whipped Up Wednesday
Dawn @ DJ’s Sugar Shack recently posted..It’s a Keeper Thursday Co-Hosted by Your’s Truly
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
Michelle recently posted..Mini Corn Dogs
Sally- Any secrets on how to frost the cupcakes like you do?? SOOOOOO PERFECT!
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
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.
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!
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
I was wondering if you can leave the pudding mix out. I wanted to make these, but have already done my shopping for the week. I realize they might not be AS moist without it, but would it still work with the sour cream and extra eggs? If not, I’ll just have to put it on my list for the next shopping trip!
Hi Heidi, I’ve never made these without the pudding mix! But I am going to say do NOT try them without the pudding mix and with so many eggs and sour cream. The pudding mix may absorb some of those other wet ingredients. I suggest just simply following the recipe on the back of the cake mix box, using however many eggs + oil + whatever else the back of the box calls for, leaving out my milk, sour cream, + pudding!
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.
Definitely a favorite cake/cupcake recipe for me! Thanks Billie!
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!
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.
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.
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!
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?
Francine (@BooksAndBeyond) recently posted..Populazzi by Elise Allen {Review}
Hi Francine! I used a Wilton open star decorating tip for my frosting here: http://www.wilton.com/store/site/product.cfm?sku=pg_openstartips
ANd I don’t think that the extra salted caramel on top would be overkill at all! Cupcake camp? That sounds like SO much fun!!
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
Jane, thank you SO much for writing in to let me know! This really makes my day. These cupcakes are fabulous… you really can’t go wrong with them. And they are EASY! Let me know what else you make and CONGRATS on your first apartment.
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.
THe more, the better, right?! I’m so glad you made these! They are a favorite! Love the frosting.
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
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.
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!
Hi Darla! Thank you so much for writing in. I love this salted caramel frosting. In fact, I used it again in today’s latest recipe! I love how easy it is too- no mixer required! Let me know what else you bake up
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!!
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
Hi Sally!
I only used two cups of powdered sugar & even that was too much. So over powering. I wanted mine to come out like yours! But the cupcake recipe was delicious! So moist & fudgey! Yum!
I made these yesterday & was soooo excited! Unfortunately my frosting came out like another persons. Darker then yours, way too sweet, and grainy, not fluffy
Hey Jenn! So sorry to hear that. It’s very strange – try adding more salt to cut the sweet. My frosting has always come out fluffy. Making caramel can depend a lot on your weather conditions as well – humidity has an effect on how it will set up. The sugar must be completely dissolved and boiled off before removing from heat. Sorry again Jenn!
Do you have to refrigerate the final or will they do fine in an air tight container? They look sooooo good!
An air-tight container is sufficient! Thanks Holly
These look amazing!! How many days do you think I could make these in advance before they start to taste old?
Cupcakes are typically the best enjoyed fresh. I would make them one day ahead of time, Chelsea. Thank you!
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!
Erin recently posted..Bar Avignon
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!
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!!
This recipe looks delicious and I really wanted to give it a try! I had a few questions I was hoping you could answer! I wanted to make these into mini cupcakes, would filling them up with a tablespoon be too much? As well, how would you alter the baking time? Annnnd last question, for the caramel frosting, since I have had some bad experiences with making caramel. Do you add in the cream at the same time as the sugar? As well, if I totally screw up and decide to use store bough caramel, how much would you suggest I add?
I’m obviously not a seasoned pro like you haha. Love your site, soooo inspirational
Hi Nero! Thanks for stopping by. FOr this recipe, to make it into mini cupcakes, I would bake them for 12 – 15 minutes and stick a toothpick in one to make sure it comes out clean and test for doneness. Fill the mini muffin tins about 2/3 -3/4 full. Yes, add the cream and the sugar at the same time. if you’d like to use store-bought caramel, start with 1/2 cup. and don’t forget to add salt as directed int he recipe. Thank you and let me know how they turn out!
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
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
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. : )
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!
To tell the truth, I just love caramel and didn’t want too much cake in my cupcake. The minis work best with mini rolos and for original size cupcakes I use dark chocolate covered caramel treasures because they are a little bigger and more ratio appropriate.
I have a random question: the sugar crystals didn’t fully dissolve and so the caramel I reserved is a tiny bit gritty, and a thin crystal layer develops on top of the bowl. Could that be because my brown sugar wasn’t fresh? Or is it more likely that i didnt cook it down long enough begore bubbling it? It seemed fine when I cooked it, but after cooling I saw it. The taste is right on, and everyone said they were delicious, but I noticed it wasn’t as smooth as I’d like.
PS the birthday girl said this was the best cupcake shed ever had, and the second best thing I’ve ever baked her (after pineapple upside down cake). Thank you again for your super amazing frosting recipe! It’s amazing!
I love those dark chocolate caramel treasures! I haven’t had one in awhile and this gives me an excuse to go buy them. As for the gritty brown sugar crystals – it is because you didn’t let them dissolve fully before letting them bubble/boil. You want the mixture to be 100% smooth. Having fresh, soft brown sugar always helps as well! I’m glad the bday girl (lucky lady!) adored these and that you liked them too. Seriously trying your rolo/caramel treasure idea next time! Thanks Alyssa!
Oops, I meant mini rolos, silly auto-correct.
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?
Yvonne @ bitter baker recently posted..Raspberry macarons
THis is my favorite frosting.
Thanks Yvonne! Yes, I am the photographer for all my website’s pictures. Thank you for the compliment!
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!!
Hey Angela! Yes, double the frosting recipe for the 2 layer cake. The texture will not change.
Can these be made a day in advance? I want to make them for Easter but wouldn’t have time to bake in the morning. Thanks
Hi D – yes, they may be made 1 day in advance. Enjoy!
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!!
Heather @ Sugar Dish Me recently posted..Manic Monday
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.
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!
I suggest making the frosting the day of. Tastes better the day you make it. Thanks Rachel!
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