Miniature Salted Caramel Cookie Cupcakes

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Miniature Salted Caramel Cookie Cupcakes

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: Cupcakes

Author: Chelsea Lords

Ingredients

3/4 cup butter
3/4 cup brown sugar lightly packed
5 tablespoons white sugar
2 large eggs
Pinch of salt
1 and 1/2 teaspoon vanilla extract
3 cups all-purpose flour spooned and leveled
1 package butterscotch pudding mix dry
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
12-24 Caramels unwrapped, quantity depends on preference (see instructions)
Handful of chocolate chips
Sea Salt for topping

Instructions

Preheat the oven to 350 degrees F. Heavily grease a miniature muffin tin with baking spray.
Cream together the butter with both sugars. Make sure the butter is a room temperature, but not at all melted.
Beat in the eggs one at a time, then the salt, and then the vanilla.
In another bowl combine the flour, pudding mix, baking powder, baking soda, and cornstarch. Stir until combined.
Add dry to wet and mix until just combined, making sure to scrape down the sides.
If needed, add more flour until the mixture is able to be rolled without sticking to your hands.
Roll small balls that fill up the muffin tin about 3/4ths the way. Place the balls in the muffin tin.
Remove the wrappers from the caramels and cut into either 2 or 4 sections (I did it in four sections, but if you want more caramel do 2). Press a caramel piece into the center of the cookie.
Bake for 8-10 minutes.
Remove and press one caramel piece into the center of each cookie. Press a few chocolate chips around the caramel piece on the top
Allow to cool for about 1-3 minutes. Remove the cookies (don't let them cool in the muffin tin) and transfer to a cooling rack.
Once the cookies are completely cooled, sprinkle on some salt and enjoy.

Nutrition

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