Chocolate Fudge Cupcakes with Salted Caramel Frosting

I am back to tackle another  Dessert Challenge!  I noticed that last month Mr. T. had no difficulty eating up all of the Sweet Almond Pastry so I am certain he will gobble up these moist and tasty cupcakes!  

The Dessert Challenge is hosted by Lady Behind the Curtain.  It is a personal challenge and there is an option of playing along or taking a break...I like the flexibility.  I like baking something I have never tried.  I like eating all of it...oops, that is still a no-no, I will not eat all of it...somebody else will.  (If I keep saying it maybe it will happen!)

This month's challenge was to make something that used caramel and pretzels.  With a smile on my face I went on a merry search...I mean what could be better than a pot of caramel  alongside a pretzel unless it is the pot of caramel without the pretzel! 

I searched and searched not quite certain what I wanted to do...I had it down to cupcakes or a marvelous tart recipe that my daughter found.  If I hadn't just finished battling jet lag and  a cold, I would have made the tart but the energy level has been a bit low...so, Chocolate Fudge Cupcakes with Salted Caramel Frosting won.

I must admit to being a bit nervous about the cake.  The recipe suggested adding an instant pudding mix with I know makes the cake super moist...but the amount of liquid seemed a bit out of proportion from what I have done in the past. I usually have more liquid...but, I rolled with it.  I do have to admit to adding some chocolate chips and a splash of  Kahlua...just because.

Chocolate Fudge Cupcakes 

with Salted Caramel Frosting

adapted from Sally's Baking Addiciton

Yield:  20-22 cupcakes

Cupcakes
1 box Devil's Food Cake Mix
1 small box Chocolate Fudge Instant Pudding Mix
4 eggs
1/2 cup vegetable oil
1/2 cup milk (I didn't have any milk so I used half and half.)
1 cup sour cream
1 cup chocolate chips (dusted with flour)

Salted Caramel Frosting
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2-3 cups powdered sugar, sifted
20 pretzel twists, whole or crushed

Make the frosting first:  Melt the butter in a small saucepan over low heat.  Once melte, 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, one cup at a time, until desired consistency is reached.

Make the cupcakes:  Preheat over to 350 degrees F.  Line two 12-cupcake pans with liners.  Set aside.  

Using a mixer beat together the cake mix, pudding mix, eggs, oil, milk, sour cream on medium.speed.  Beat until well combined about 2 minutes.

Stir in the chocolate chips.

Scoop the batter evenly into cupcake liners.  I used 1/4-1/3 cup per liner.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cupcakes from the tin to a rack to cool.

Once cool, frost the cupcakes with the salted caramel frosting and garnish with a pretzel twist or crushed pretzels.

PRINTABLE RECIPE

I must tell you about my frosting challenge.  While the frosting was cooling, it was also setting up...oh dear...what to do.  I moved faster!   As I beat in the powdered sugar it got very thick.  A little half and half saved the day...and I was able to get it to a consistency that would work. I have made caramel with another recipe that I would try next time. 

All and all, very nice cupcakes.  Mr. T. enjoyed every bite and was going back for more...

I am also sharing at Foodie Friday hosted by Michael at Rattlebridge Farm.