I decided to try the caramel flavor, and what goes better with caramel than chocolate??
Ingredients:
2 packets of Duncan Hines® Frosting Creations™ Caramel Flavor Mix
2 cans of Frosting Creations™ Frosting Starter
1 Duncan Hines Dark Chocolate Fudge Cake Mix (16.5oz)
1 Cup Water
1/3 Cup Vegetable Oil
3 Large Eggs
24Chocolate caramel filled candies (Milky Ways)
24 Chocolate Covered Pretzels
1. Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Fill two 12-cup muffin pans with paper liners.
2.
Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed
until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
POUR batter into muffin pans, press the caramel filled candies into each
cupcake, and bake immediately.
3. Bake:
BAKE for 18-21 min. Cake is done when toothpick inserted in center comes
out clean. COOL in pan on wire rack for 15 minutes. Cool completely
before frosting.
4. FROST: Pour 1 pack of
Duncan Hines® Frosting Creations™ Caramel Flavor Mix into each can of
Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly
blended. Use a piping bag with desired tip, or frosting knife to frost
cupcakes.
5. Garnish each cupcake with a chocolate covered pretzel and enjoy!
Note: This blog is not sponsored by Duncan Hines, however this is a contest entry.
http://www.duncanhines.com/recipes/cupcakes/thebakingchemist/caramel-chocolate-surprise-cupcakes
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