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So moist. So delicious. And so much more.™

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Cupcakes

Decadent Caramel Surprise Cupcakes

Caramel cupcakes with cream cheese/chocolate chip filling and chocolate buttercream frosting

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Ingredients

  • 1 pkg Duncan Hines Moist Deluxe Caramel Cake Mix
  • 1 can Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting
  • 1 pkg softened cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 tsp salt
  • pkg caramel square candy for garnish, if desired

Baking Instructions

  1. Preheat oven to 350 degrees. Prepare cake as directed on package. In a separate bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. Line muffin tins with cupcake liners. Pour batter into cups about 2/3 way. Spoon a small dollop of cream cheese mixture in the middle of each batter-filled cup, then cover with more batter. Bake as directed, or until toothpick inserted comes out clean. Allow cupcakes to cool. Tip to double size of your frosting - transfer frosting to a bowl and whip with electric mixer on medium speed for a few minutes until volume is almost doubled. Fill a pastry bag with frosting, using a star tip to pipe frosting in circular motion on top of each cupcake, bringing to a point. Top each cupcake with caramel square candy, if desired

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Tips

If Cookies Spread Too Much

If Cookies Spread Too Much

When greasing cookie sheets, use a light coating of shortening. Refrigerate your cookie dough until it feels cool to the touch. Cool cookie sheets before reusing.


Cindy K.

Cindy K.

I never looked inside the box but I only use DH for my wedding cakes. I use the pound cake recipe: cake mix, 1 box instant pudding, 1 cup water, 1/2 cup oil, and 4 eggs. I also place dowel rods in the cakes if I'm stacking the cakes. Because it's a pound cake, it can be heavy to carry!





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