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.
Salted Caramel-Topped Chocolate Cupcakes
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 24
- Ingredients 7
Ingredients
- 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
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In 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.
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Step3Bake 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.
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Step4Just before serving, spread about 2 tablespoons whipped topping on each cupcake; drizzle with 1/4 teaspoon caramel topping. Sprinkle with sea salt.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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