There’s a word I could use to describe these cupcakes, and that word is…wow. Just, wow. They just might be my new favorite.
When I dumped the caramel cake mix into the bowl before the mixing process, I smelled it. Didn’t smell anything. As in, anything. But, after adding the other ingredients and mixing it all up, I smelled it again. This time, it was different. Very, very different. I kept sniffing it. And sniffing it. Had to get them in the oven. As they were baking, this wonderfully intoxicating aroma started to fill my kitchen. It was driving me crazy, having to wait for these things to bake because they smelled so good. I topped the cupcakes with chocolate icing and a caramel/vanilla glaze…but wait! Is that a Rolo on top? It sure is! The end result? I have GOT to get these out of the house fast, before I eat all of them. Wow.
Chocolate Caramel Delight Cupcakes Recipe:
1 box Duncan Hines caramel cake mix
1 small box instant chocolate pudding
1 cup vegetable oil
8 oz. sour cream
1 cup mini chocolate chips
Combine first six ingredients and beat at medium speed for approximately 4 minutes. Stir in chocolate chips. Using ice cream scoop, spoon into lined muffin pan. Bake at 350 degrees for about 24 minutes.
2 lbs powdered sugar
1 cup shortening
1 stick butter, softened
1/2 cup water
2 teaspoons vanilla
1/2 cup cocoa
4 tablespoons water
1 can Duncan Hines classic chocolate icing
Cream butter and shortening on medium speed for 3-4 minutes. Add remaining ingredients and continue to beat at medium speed for 5-7 minutes.
1/2 cup vanilla icing
Mix caramel and icing until a thin consistency, then drizzle on cupcakes. Top with a Rolo chocolate candy.