Salted caramel is not only trendy lately, it's also ridiculously delicious. This week, we offer five recipes that blend the best of sweet and salty. This one comes from the blog


1 box chocolate cake mix and ingredients to make it

Sea salt

4-5 Skor or Heath bars

Jarred caramel ice cream topping

Vanilla bean buttercream (Recipe below)

Squeeze bottle

Vanilla bean buttercream

1 stick unsalted butter at room temp

1 lb powdered sugar

1 1/2 teaspoons vanilla extract

3 tablespoons whole milk

Pinch of salt

Cream butter and sugar; Add milk, vanilla and salt. Mix until thick and creamy.


Bake cupcakes according to package directions.

Meanwhile, pour caramel into a measuring cup. Add 1/2 teaspoon of sea salt per 8 oz. of caramel.

Warm in the microwave for one minute. Stir.

Pour the now warm and salted caramel in to a squeeze bottle.

As soon as the cupcakes come out of the oven, inject caramel into each one. Then move them on to a cooling rack.

While the cupcakes are cooling, smash the wrapped Skor bars with a hammer. Open the wrappers and pour the pieces into a bowl.

After the cupcakes are cooled, frost them with the buttercream, roll them into the Skor bars, then drizzle the salted caramel on top.