One box chocolate cake mix (and the ingredients that go with it)
Sea salt
4-5 Skor bars or Heath bars
Caramel ice cream topping
Vanilla Buttercream (Recipe below)
Squeeze bottle
Bake your cupcakes according to package directions.
When the cupcakes are almost, make the salty caramel
Pour caramel into a measuring cup.
Add 1/2 teaspoon of sea salt per 8oz. of caramel.
Warm in the microwave for one minute.
Stir.
Pour the warm caramel into the squeeze bottle.
When the cupcakes come out of the oven, inject caramel into each one while warm
Cool the cupcakes completely. While they are cooling, smash the candy bars into tiny pieces.
Make the buttercream while the cupcakes are cooling
Vanilla Buttercream
1 stick of butter at room temperature
1lb. of powdered sugar
1 1/2 tsp. vanilla extract
3 tbls. milk
pinch salt
Cream together butter and sugar. Add milk, vanilla and salt, mix together until creamy and thick.
Frost the cooled cupcakes and sprinkle with the crushed candy bars and drizzle with more caramel sauce.
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