In a Pinch of Salt-ed Caramel Cupcakes

Cupcakes are so 2013 you say? Well you definitely haven't tried these then. I don't care if they're not on trend, these chocolate salted caramel cupcakes are damn good. And easy. I'm sold!

You may have noticed that I've taken my healthier eating and routine exercise up several notches. That's because I don't want those extra notches showing up on the end of my belt. My sweet tooth is back with a vengeance.

Too bad (or good) I recently discovered that cake mix can be used as a shortcut for very quick baked badness. My latest discovery involves chocolate, caramel, vanilla frosting and more caramel.

Behold, the chocolate salted-caramel cupcake...

You will need:

// A box of cake mix, I used Devil's Food

// Whatever ingredients required by the cake mix (usually eggs and oil)

// Caramel ice cream topping (in hindsight think my semi-homemade caramel is probably a better option)

// Sea Salt

// 1-1 1/2 C of powdered sugar

// 1/2 stick unsalted butter

// 3/4 tsp vanilla extract

// Approx 2 Tbsp of milk

// Someone to offload a ton of extra cupcakes to (it yields a LOT of minis)

Pre-heat the oven to whatever is recommended on the back of the cake mix box. Usually something like 350 or 375.

Ready your tins.

Make your cake mix and bake as directed.

Meanwhile, 'make' your caramel. I found that the store bought stuff was a bit runny and led to the cupcakes being very stodgy, which E loved, but I think it would have been better had I used my semi-homemade caramel. You can adjust the thickness by adding less or more evaporated milk.

If you're using the store bought stuff you'll simply put it in a bowl with several healthy pinches of salt and heat it up in the microwave for a second. Then dump it into either a ziploc bag and cut the corner off. I used a icing bag with a small spout thingie.

Either way, it's a messy endeavor.

When the cupcakes are done transfer them to a cooling rack and inject each one with caramel. Make sure to save some carmel for the topping.

Then leave them to cool while you whip up some basic vanilla frosting.

For the frosting, mix together the sugar, butter, vanilla extract and milk. Again, less milk = thicker frosting so add at your discretion. Then make sure to add a pinch of salt to your frosting and mix well.

After the cupcakes have cooled, frost them. Then take your remaining carmel and drizzle over the top of the frosting.

The next part is very important. Test one of the cupcake by eating it. Somebody has too make sure the salt factor is right, right? If you think they need a smidge more salt just give each cupcake a pinch on top.

Done!

As with most things I bake, I only want one or two and end up with waaay more than that. Even when I cut the recipe in half. Same thing here, I had way too much (2 dozen little gooey things to be exact), so off they went to Little Man's school for the teachers to devour.

I used to give away so many sweets that my co-workers called me the 'Feeder'. Making people fat one cupcake at a time I guess!

What did you get up to this weekend?