Photo: Deva Williamson
Caramel Corn Cupcakes
12 ingredients
30 min + 20 min
24
openrecipes
Chocolate cupcakes topped with creamy homemade frosting, drizzled with salted caramel, and topped with delicious caramel corn.
Estimated Nutrition (whole recipe, rough)
1119
Calories
29g
Protein
48g
Fat
138g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box FOR THE CAKE:
- 3 whole (15.25 Oz. Box) Pillsbury Moist Chocolate Cake Mix
- ⅓ cups Eggs
- 1-¼ cup Vegetable Oil
- 1 cup Water
- 5 Tablespoons FOR THE FROSTING:
- 1 cup Milk
- 1-¼ cup Flour
- 2 teaspoons Butter
- 15 whole Granulated Sugar
- 2 Tablespoons Vanilla Extract
- 1 bag FOR THE TOPPINGS:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes