This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier!
1 box Pillsbury Devils Food cake mix (or whatever you like to use)
1/2 cup veg. oil
1 cup milk
Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away.
Adapted from this delicious recipe and of course I altered it a bit:
Salted Caramel Mocha Brownie cups
- 1/2 cup butter (normally I prefer unsalted butter but due to the nature of this treat, I used salted this time, not sure it makes much of a difference)
- 1/2 cup Crisco
- 1 tsp Vanilla
- 4 - 4 1/2 cups powdered sugar (this is 1 lb box plus 1/2 - 3/4 cup extra)
- 1/2 cup caramel sauce - I happened to have homemade salted caramel in my fridge, so I used it - SOOO good and worth the homemade if you have the time; I used this recipe - salted caramel sauce. Make sure it is room temperature or microwave for just a few seconds. IF you want to cheat, then use 1/2 cup store bought caramel sauce and 1 tsp sea salt, and I'm sure it would taste almost just as good. ;) Mix the salt into caramel and let sit while you make the frosting.
- 1 tsp milk
WARNING - if you like caramel - OMG!! IF you are not a huge fan of caramel, don't make these ;)