Box to Bakery Cupcakes with Chocolate Caramel Frosting

A couple of weeks ago, a girlfriend of mine sent a plate of cupcakes over, and I was totally thrown.  They were confetti cupcakes, and they looked like a cake mix, but the texture and taste were not like a mix.  So I had to ask what the deal was.  Turns out that my friend used a set of "box to bakery" instructions that I hadn't come across before.  I have an amazing doctored cake mix recipe that I use frequently, like for these, these, these, and this, but I had to try the new one.  It has a different result, but it is really delicious!  I will definitely be repeating this one!  For the frosting, I found this recipe a while back and have been really excited to try it.  I wanted to put it on a yellow cupcake so that the flavor would really come through.  The frosting takes a little bit more time and effort, but not much and it is so worth it! You will have a lot of extra frosting, especially if you spread the frosting on the cupcakes instead of piping it.  Just store it in the refrigerator in a covered container and use it for something else.  Since when is extra frosting ever a bad thing?

Box to Bakery Cupcakes with Chocolate Caramel Frosting


Chocolate Caramel Frosting:
24 ounces milk chocolate, chopped
3 ounces semi sweet or bittersweet chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup water
2 1/4 cups whipping cream

Box to Bakery Cupcakes:
1 box cake mix (I used a yellow cake mix for this recipe)
Eggs - Add one more than the box calls for ( if the box calls for 3 eggs, use 4 eggs)
Melted butter - use instead of oil and double the amount  (1/3 cup oil or butter, use 2/3                            cup melted butter)
Milk - substitute instead of water (if the box calls for 1 cup water, use 1 cup milk)


For the Chocolate Caramel Frosting, place the milk chocolate and semi sweet chocolate in a large metal bowl.  In a medium saucepan over medium high heat, stir together the water and sugar until the sugar is dissolved.  Continue to cook the mixture without stirring until it is dark amber in color, swirling the pan occasionally, about 6 to 10 minutes.  Reduce the heat to low, and slowly and carefully stir in the whipping cream (the mixture will bubble and spit). Continue stirring over low heat until any caramel bits have dissolved and the mixture is smooth.  Pour the hot caramel over the chopped chocolate.  Let stand for 1 to 2 minutes, then stir until chocolate is completely melted and smooth.  Refrigerate frosting until completely cool while you make the cupcakes.  Let frosting come to room temperature before continuing. (This is extremely important if you make the frosting the day before.  If it is too cold, it will not be spreadable).

For the cupcakes, preheat the oven to the temperature directed on the box mix.  Line 24 muffin cups with cupcake papers.  Set aside.

In a large bowl, combine the cake mix, directed amount of eggs, melted butter, and milk.  Whisk together until combined.  Spoon the batter into the prepared muffin cups.  Bake according to the directions on the box mix (My cupcakes were done in less time than the box directed, so maybe check them a few minutes early), or until a toothpick inserted in the center of the cupcakes comes out with moist crumbs.  Remove cupcakes from the oven and transfer to a cooling rack to cool completely before frosting.

Use an electric mixer or a stand mixer to beat the room temperature frosting, just until it is light and milky in color, just about a minute.  If you overbeat the frosting, it will become stiff and unspreadable.  If this happens, place the metal bowl of frosting over a pot of simmering water in ten second intervals, stirring after each, just until the frosting is smooth and spreadable (I had to do this and it worked like a charm).  Immediately spread or pipe the frosting on the cooled cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy