Sky-High Salted Caramel Chocolate Cupcakes with Pecan Pretzel
These indulgent chocolate cupcakes feature a surprise dulce de leche cheesecake filling hidden in the center and are topped with rich salted caramel buttercream. The combination of sweet and salty flavors is enhanced by a crunchy pecan-pretzel mixture sprinkled on top. Perfect for special celebrations or when you want to impress guests with a bakery-style dessert. The multiple layers of caramel - from the filling to the frosting to the final drizzle - create an intensely satisfying treat that balances the deep chocolate cake base beautifully.
Ingredients
- 1 box Betty Crocker Super Moist Devil's Food Cake Mix
- water, as called for on cake mix box
- oil, as called for on cake mix box
- eggs, as called for on cake mix box
- 6 oz cream cheese, softened
- ⅓ cup dulce de leche, caramelized sweetened condensed milkcaramel sauce1:1
thinner consistency
- 1 ¼ cups butter, softened
- 5 cups powdered sugar
- 1 ½ teaspoons vanilla
- 8 caramels, unwrapped
- 2 tablespoons milk
- ⅛ teaspoon coarse sea salt
- ⅓ cup pecans, toasted chopped
- ⅓ cup pretzels, crushedgraham crackers1:1
sweeter crunch
- 3 tablespoons caramel topping
- coarse sea salt, additional(optional)
Instructions
- 1
Heat oven to 375°F for regular or 350°F for dark or nonstick pans and place paper baking cups in 21 regular-size muffin cups
- 2
Make and bake cupcakes as directed on cake mix box
- 3
Cool cupcakes in pans for 10 minutes then remove to cooling rack and cool completely for about 30 minutes
- 4
Beat cream cheese and dulce de leche with electric mixer on medium speed until smooth and well combined
- 5
Using melon baller or paring knife scoop or cut out center of each cupcake about 1 inch deep
- 6
Fill each cupcake with scant tablespoon of caramel cheesecake filling
- 7
Beat butter with electric mixer on low speed until smooth
- 8
Gradually add powdered sugar one cup at a time beating until combined then beat in vanilla
- 9
Microwave caramels and 1 tablespoon milk on High for about 1 minute until melted then stir until smooth
- 10
Beat caramel mixture and sea salt into buttercream on low speed until combined adding remaining milk until smooth and creamy
- 11
Mix chopped pecans and crushed pretzels in small bowl
- 12
Place buttercream in large decorating bag fitted with large star tip
- 13
Pipe decorative swirl on top of each cupcake then immediately sprinkle edges with pecan mixture
- 14
Refrigerate until ready to serve
- 15
Drizzle with caramel topping and sprinkle with additional sea salt before serving
Tips
Use a melon baller to create perfectly round cavities in the cupcakes for the filling, which gives a more professional appearance than cutting with a knife.
Refrigerate the filled and frosted cupcakes for at least 30 minutes before adding the final caramel drizzle to help the buttercream set and prevent sliding.
Toast the pecans in a dry skillet for 2-3 minutes to enhance their flavor and add extra crunch to complement the pretzel pieces.
Good to Know
Store covered in refrigerator for up to 3 days
Cupcakes can be baked and filled 1 day ahead, frost and decorate day of serving
Serve chilled or at room temperature with final caramel drizzle and salt
Common Mistakes
Don't overmix the buttercream after adding the caramel to avoid breaking the emulsion
Add the pecan-pretzel mixture immediately after piping to ensure it adheres to the frosting
Substitutions
thinner consistency
FAQ
Can I make these cupcakes without the filling?
Yes, simply skip the filling step and proceed directly to frosting. The cupcakes will still be delicious with just the salted caramel buttercream.
What if my caramel buttercream is too thick?
Add the remaining tablespoon of milk gradually, or add an extra tablespoon if needed, until you reach a smooth pipeable consistency.
How long will these cupcakes keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Let them sit at room temperature for 15 minutes before serving for best texture.