Salted Caramel Chocolate Cupcakes

If you’re looking for the moistest, most wonderful caramel and chocolate nugget, you are in the right place. Every time I make these cupcakes, they get rave reviews. They include a couple of baking shortcuts, which is an even bigger bonus. Yes, you have got to try them!

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes

Servings: 24 cupcakes


Chocolate Cupcakes

  • 1 box Devil's Food Cake Mix
  • 1 box (3 oz.) Jello chocolate instant pudding mix
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1 cup sour cream

Salted Caramel Frosting

  • 1/2 cup butter use Irish butter, if possible
  • 1 cup packed brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 3 cups confectioner's sugar
  • garnishes (pretzels, caramel or chocolate caramel candy)


  • Preheat the oven to 350°. Line cupcake pans with liners.
  • Using a stand 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 prefer to use a retractable ice cream scoop or large baking scoop.
  • Bake for 20-25 minutes, or until a toothpick comes out clean. Remove the cupcakes from the tin and let cool.
  • Meanwhile, make the frosting. Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and cream. Stir constantly over medium heat until sugar is dissolved.
  • Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and cool.
  • Beat in confectioner's sugar 1 cup at a time, until you reach the desired consistency.
  • Frost the cupcakes using a pastry bag and tip or with an icing spatula. Top with a pretzel and drizzled caramel, or consider adding a chocolate caramel candy.


Recipe slightly adapted from Sally’s Baking Addiction

See? I told you, you would not be disappointed — but do try to share a few!


Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

Let’s Party…. Olé!!

It’s Graduation season and we are ready to host again! You don’t have to live along the southern border to make it a Mexican themed dinner. We might be the Montana State Bobcats, but who doesn’t like a little tequila and tortillas?

We are fortunate to have a Mexican market in town, so I plan to hit them up (the morning of) to pick up thier fresh made salsa, queso and guacamole, but the rest I was able to purchase at the neighborhood grocery store. Don’t forget an assortment of tortillas for your gluten free or vegetarian guests.

This was a super easy menu to compile because it started with a mainstay in our house… I have been making this burrito recipe for 30 years. Burritos Bellingham was a favorite of my husband’s from college. His mom would make large pans of the burritos and send them with the boys to college because they freeze beautifully. You can make two extra large pans at a time, serve one for dinner and freeze the second for a day when you don’t feel like cooking or have unexpected company. They are from a family favorite cookbook, Best of Friends, Etc. by Darlene Glantz Skees, which I’ve shared with you many times before, but of course, I am known to tweak for my own personal preferences.

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