Salted Caramel-Topped Chocolate Cupcakes Recipe
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, tha
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Offset spatula
- Toothpick
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Airtight container
- Freezer
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
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