Shelly's Recipe

SWEET CREAM CUPCAKE

Category: Cupcakes

Cupcakes:
1 dark chocolate fudge cake mix
1(3.4 oz) box butterscotch cook & serve pudding
8 oz sour cream
1/2 cup water
1/2 cup vegetable oil
4 eggs
Caramel sundae syrup

Frosting:
16 oz heavy whipping cream
1/4cup caramel sundae syrup

In mixing bowl, combine sour cream, water, oil, and eggs. Mix well. Add in pudding and chocolate cake mix. Mix until combined. Pour batter into cupcake liners. Bake at 350 for 16-18 minutes, until toothpick comes out clean.

Let cool for 5-10 minutes. Poke tops of cupcakes with toothpick many times. Squeeze approximately 1/2 tsp of caramel sundae topping onto top of cupcakes. Spread gently with a spoon for cupcake to soak in the topping.

In mixer with whisk attachment, whisk heavy whipping cream on high for approximately 3-4 minutes, or until stiff peaks form. Slowly add in 1/4 cup caramel topping. Mix 1 for minute.

Pipe or spread frosting onto completely cooled cupcakes. Store in refrigerator until ready to serve. When ready to serve, drizzle with caramel topping.