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Mini Chocolate Peanut Caramel Cupcakes

Mini Chocolate Peanut Caramel Cupcakes
Level
Easy
Prep 
30 min
Cook 
14 min
Servings
Makes 48 mini cupcakes
Key Ingredients
A yellow container with a red lid featuring the NESTLÉ® TOLL HOUSE® logo above a red label that reads "cocoa."
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa
8 oz.
Ingredients
Make It
Step 1
Preheat oven to 350° F. Line 48 mini cupcake cups with liners. Set aside.
Step 2
Prepare cake batter according to package instructions, using water eggs and oil. Spoon batter into prepared cups. Bake for 11-14 minutes or until cake springs back when touched. Remove pans from oven and cool on cooling racks until room temperature.
Step 3
To make the icing, beat 1 cup powdered sugar, cocoa, butter, and 2 tablespoons milk in large mixer bowl until creamy. Gradually beat in remaining powdered sugar and milk until smooth. If the mixture is too stiff, add 1-2 tablespoons milk.
Step 4
Remove cupcakes from pan. Top each cupcake with icing and Morsels & More® mix.
Tip:
If preferred, store-bought icing can be used for this recipe.
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