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Sea Salt Caramel Easter Cupcakes Recipe

sea salt caramel easter cupcakes recipe

Details

Timing
Timing
Total:
Bake:
22 Min.
Prep:
20 Min.
Skill Level:
Intermediate
Yields:
20 cupcakes

HERSHEY'S helps your imagination run wild with their Sea Salt Caramel Easter Cupcakes recipe. This creative cupcake will impress your guests. Try it here!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
22 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    granulated sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 2
    eggs
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 cup
    boiling water (250 mL)
  • 1/2 cup
    HERSHEY'S CHIPITS Sea Salt Caramel Chips (125 mL)
  • Easter Egg Basket:
  • 1 tub
    vanilla ready-to-spread frosting, creamy (16 oz/500 g)
  • 1 1/3 cups
    sweetened coconut flakes, tinted (325 mL)
  • Assorted HERSHEY'S Easter Candies (HERSHEY'S EGGIES Candy, HERSHEY'S KISSES, WHOPPERS Candy)
  • 10
    TWIZZLERS Twists Strawberry Candy, halved

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package
Where to Buy
TWIZZLERS Twists Strawberry Candy, 90g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
muffin tins (2) Muffin Tins
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
toothpicks Toothpicks
1

Cupcakes: Preheat oven to 350°F (180°C). Line 20 muffin cups (2 1/2-inch/6 cm in diameter) with paper baking cups.

2

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl; add eggs, milk, oil and vanilla. Using electric mixer, beat aon medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups two-thirds full with batter.

3

Bake for 22 to 25 minutes or until tester inserted in centre comes out clean. Immediately sprinkle heaping teaspoonful (5 mL) of HERSHEY'S CHIPITS Sea Salt Caramel Chips onto each cupcake; spread when melted. Let cool completely on rack.

4

Easter Egg Baskets: Frost each cupcake with 2 tbsps (30 mL) vanilla frosting. Sprinkle each cupcake with 1 tbsp (15 mL) tinted coconut to form nest; arrange assorted candy in each nest.

Tips

To tint coconut, combine several drops green food colouring with 3/4 tsp (4 mL) water; stir into 1 1/2 cups (375 mL) sweetened shredded coconut until evenly tinted. Repeat using blue, pink or yellow food colouring. Alternatively, substitute toasted coconut.

Garnish with chopped toasted pistachios if desired.

5

Insert toothpick into each end of strawberry twists; press both ends down into side of each cupcake, bending to form handle.

Tips

Adults should supervise children when preparing this recipe.

Remove toothpicks before serving.

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