So…my friend Patti is not so much a fan of Pumpkin Spice Lattes but Salted Caramel is her thing. So…this one is for her.

Total Time: 1 Hr. 31 Min.
Prep Time: 20 Min.
Cook Time: 1 Hr. 11 Min.
24 servings

Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat. These salted caramel cupcakes are as cute as they are tasty and easy to make.

What You Need
1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
1 jar (12.25 oz.) caramel ice cream topping
2 oz. BAKER’S Semi-Sweet Chocolate
1 cup milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 tsp. sea salt

Let’s Make It
1 – Heat oven to 350°F.
2 – Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
3 – Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
4 – Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

You know the drill. For the full nutitritional details, CLICK HERE. Isabelle Fontaine, heroine of ROGUE MOON and mate of Rudy Tornjak, was raised on cafe au lait out in the Louisiana bayous but when she discovered salted caramel, she became an instant convert. Needless to say, she loves these cupcakes and even though Rudy teases her about them being frou-frou food, he’s been known to polish of a pan of them, along with several cups of cafe au lait, when Izzy isn’t looking. If you haven’t read their story, you can read ROGUE MOON for free with a Kindle Unlimited subscription or buy it to keep for $2.99. Just click on the cover or the title.

So what flavor are you?