CHOCOLATE
SALTED CARAMEL CUPCAKES
SALTED CARAMEL CUPCAKES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP CARAMEL EXTRACT
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP CARAMEL EXTRACT
GARNISH (OPTIONAL):
SALTED CARAMEL CHOCOLATE CHIPS OR
SAUCE (USE SUGAR FREE FOR LOW CARB
OPTION OR SEE NOTES ON PREVIOUS PAGE)
CHOCOLATE
SALTED
SALTED CARAMEL CHOCOLATE CHIPS OR
SAUCE (USE SUGAR FREE FOR LOW CARB
OPTION OR SEE NOTES ON PREVIOUS PAGE)
CHOCOLATE
SALTED
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
and olive oil, until the consistency is smooth and thick and
there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a
little more than half the liner. (Alternatively, line a 9” cake
round with parchment or tin foil, spray with cooking oil and
pour batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely
before continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, extract and sweetener until
combined. Increase speed slowly to a high speed until icing
resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount. In 30 second intervals Melt chocolate chips in a microwave,
using a spoon drizzle chocolate over iced cupcakes.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
and olive oil, until the consistency is smooth and thick and
there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a
little more than half the liner. (Alternatively, line a 9” cake
round with parchment or tin foil, spray with cooking oil and
pour batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely
before continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, extract and sweetener until
combined. Increase speed slowly to a high speed until icing
resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount. In 30 second intervals Melt chocolate chips in a microwave,
using a spoon drizzle chocolate over iced cupcakes.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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