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Salted Caramel Chocolate Cupcakes

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Iced Cupcake 142g Total Servings: 18
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
410
Fat / Lipides
19 g
29%
Saturated / Saturé
10 g
50%
+ Trans / Trans
0g
Cholesterol / Cholestérol
80mg
26%
Sodium / Sodium
350mg
14%
Carbohydrate / Glucides
61g
20%
Fibre / Fibres
2g
8%
Sugars / Sucres
51g
Protein / Protéines
2g
35%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
5%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Iced Cupcake 142g Total Servings: 18
Amount Per Serving
Calories
410
Calories from Fat
171
% Daily Value *
Total Fat
19 g
29%
Saturated Fat
10 g
50%
+ Trans
0g
Cholesterol
80mg
26%
Sodium
350mg
14%
Total Carbohydrates
61g
20%
Fiber
2g
8%
Sugars
51g
Protein
2g
Vitamin A 35% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

45 mins

Total time

70 mins

Ingredients

Cupcakes

  • 1 pkg Kinnikinnick Chocolate Cake Mix (500 g)

  • 4 eggs (224 g)

  • ¾ cup water (160 g)

  • ¾ cup oil (115 g)

Icing

  • 1 cup softened butter (room temperature) (222 g)

  • ½ tsp pure vanilla extract (2 g)

  • 3½ cups icing sugar (sifted) (560 g)

  • ¾ cup prepared salted caramel sauce (195 g)

Sauce

  • 1½ cups granulated sugar (330 g)

  • 1 tsp coarse sea salt (6 g)

  • ½ cup water (111 g)

  • ½ cup 33% cream (118 g)

  • 1 tbsp salted butter (15 g)

  • ½ tsp pure vanilla extract (2 g)



Directions (Cupcakes)

  1. Preheat oven to 350°F (176°C).
  2. Spray and line 2 muffin pans.
  3. In a medium bowl combine eggs, oil and water mix with a whisk until combined. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
  4. Pour batter into prepared muffin tin. Bake for 15-17 minutes.

Yields 18 cupcakes

Directions (Icing)

  1. In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time.
  2. Mix until smooth and incorporated.
  3. Add vanilla and prepared salted caramel sauce. Mix until combined.
  4. Let set in refrigerator for 1 hour before using (this is a soft icing).

Directions (Sauce)

  1. In a medium saucepan combine water, sugar, and salt; bring to a boil over medium heat stirring occasionally until sugar has dissolved.
  2. Continue to cook over medium heat until sugar mixture is light amber in colour, swirl pot occasionally during this stage (approx. 20 minutes).
  3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle). Once mixture begins to settle, stir just until combined.
  4. Caramel sauce can be stored in refrigerator for up to two weeks in an air tight container.

Assembly

  1. Use a wooden spoon handle to make a hole down the center of each cupcake, fill with caramel sauce.
  2. Pipe a swirl of caramel butter cream icing on top of cupcake.
  3. Drizzle with remainder of caramel sauce.


Tips & Variations

  • Time saver: Prepare caramel sauce and cupcakes ahead of time.
  • Decorate with Kinnikinnick KinniKritters® and fresh fruit

 


 

Stock up your pantry

Chocolate Cake Mix

Chocolate Cake Mix

Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Celebrating chocaholics everywhere. Makes a great Black Forest gateau, jelly roll or dainty little muffins. VEGAN.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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