Ingredients

The following ingredients have 4 Servings
  • 1 box devil’s food cake mix
  • Water (oil and eggs called for on cake mix box)
  • 1 package (8 oz cream cheese, softened)
  • 1/2 cup dulce de leche (caramelized sweetened condensed milk (from 13.4-oz can))
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups butter (softened)
  • 6 cups powdered sugar
  • 2 teaspoons vanilla
  • 10 caramels (unwrapped)
  • 1 to 3 tablespoons milk
  • 1/4 teaspoon kosher salt
  • 1/2 cup toasted chopped pecans
  • 1/2 cup crushed pretzels
  • 3 tablespoons caramel topping
  • Additional kosher salt (if desired)

Instruction

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
  • Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth.
  • Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth.
  • Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels.
  • Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.