Chocolate Cupcakes with Salted Caramel Center Surprise

Prep Time: 35 Minutes
Cook Time:
Total Time: 1 Hour 30 Minutes
Servings: 18

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.

Ingredient List

  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
  • Small check mark in a circle icon 18 salted caramels, unwrapped (from 7-oz bag)
  • Small check mark in a circle icon 2 containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
  • Small check mark in a circle icon 6 small pretzel twists, coarsely crushed


  1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
  2. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

Recipe Tips

  • If you do not have a decorating bag, you can use a resealable freezer or food-storage plastic bag. Simply snip a small opening at one bottom corner of the bag before piping frosting.
  • If you cannot find salted caramels, you can substitute regular caramels and sprinkle a small amount of fleur de sel sea salt or coarse sea salt on top of each.