Chocolate Caramel Potato Chip Cupcake Recipe
Chocolate Caramel Potato Chip Cupcake Recipe. Unwrap the caramels and place them in a microwave safe bowl (a deeper bowl/mug is better for dipping). Add the dry ingredients to the wet and whisk until completely smooth, no lumps.
1 bag potato chips of your choice. Stir until smooth, microwaving for 30 seconds more if. Add the dry ingredients to the wet and whisk until completely smooth, no lumps.
For frosting, combine sugar, milk and butter in a small saucepan.
Drizzle chocolate over caramel on potato. You can also line it with parchment paper. Stir until smooth, microwaving for 30 seconds more if.
Refrigerate for about 10 minutes, until the chocolate has set.
Preheat your oven to 325 f and grease a 9 x 13 baking dish. 1 bag potato chips of your choice. Add the rest of the flour.
About chocolate salted caramel cupcakes.
4 tbsp good quality caramel sauce. Unwrap the caramels and place them in a microwave safe bowl (a deeper bowl/mug is better for dipping). 1 bag milk chocolate chips.
You may want to thin the chocolate with a.
A sweet, butterscotchy frosting is the perfect foil for the slightly salty cookies, and a sprinkling of chopped pecans. Dip half of a potato chip into the left over caramel sauce, then dip the other side in chocolate, and set on a cookie sheet lined with wax paper. Cover a large workspace, like your kitchen table, in wax paper.
Place a spoonful of batter over the filling.
Put 1 tablespoon of filling into center of each. I like the contrast between dark chocolate. This recipe uses a shortcut.
