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Salted Caramel-Topped Chocolate Cupcakes

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  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredientes 7
  • Porciones 24
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You won't miss the oil in these indulgent little desserts with a veggie boost! Keep these cupcakes on hand in the freezer, and when you need a little treat, thaw one out and top as directed.
por Qué Rica Vida Cocina
Actualizada Mar 2, 2023
  • Guardar
  • Comparte
  • Mantener la pantalla

Ingredientes

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 1/4 cups water
  • 3 eggs
  • 1 pouch (4 oz) 100% spinach purée
  • 1 container (8 oz) frozen reduced-fat whipped topping, thawed
  • 2 tablespoons caramel fat-free topping, warmed
  • Coarse sea salt, if desired

Instrucciones

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, eggs and spinach purée with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4
    Just before serving, spread about 2 tablespoons whipped topping on each cupcake; drizzle with 1/4 teaspoon caramel topping. Sprinkle with sea salt.

Consejos de expertos

  • consejo 1
    Bake the cupcakes and freeze in airtight container for up to 2 months.

Información Nutricional

No hay información nutricional disponible para esta receta

Más acerca de esta receta

  • You won't miss the oil in these indulgent little desserts with a veggie boost! Keep these cupcakes on hand in the freezer, and when you need a little treat, thaw one out and top as directed.
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