Chocolate Cupcakes With Salted Caramel Center Surprise Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix

Water, vegetable oil and eggs called for on cake mix box

18

salted caramels, unwrapped (from 7-oz bag)

2

                        tubs (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting

6

small pretzel twists, coarsely crushed

Preparation

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.

Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

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