Moist Salted Caramel-Filled Chocolate Cupcakes
Ingredients:
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
½ cup (120ml) hot water or hot coffee
1½ tsp vanilla extract
For the Salted Caramel Filling:
½ cup (100g) granulated sugar
2 tbsp water
2 tbsp unsalted butter
¼ cup (60ml) heavy cream
½ tsp sea salt (adjust to taste)
For the Caramel Buttercream:
½ cup (115g) unsalted butter, softened
½ cup salted caramel (from above or store-bought)
2½–3 cups (300–360g) powdered sugar
1–2 tbsp heavy cream or milk
Pinch of sea salt (optional, for enhanced salted flavor)
Optional Toppings:
Sea salt flakes
Extra caramel drizzle
Chocolate curls or toffee bits
🔪 Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk eggs, sugars, oil, buttermilk, and vanilla until smooth.
Add wet ingredients to dry, then slowly add hot water or coffee. Mix until just combined.
Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
2. Make the Salted Caramel Filling:
Heat sugar and water in a saucepan over medium heat, swirling gently (don’t stir) until golden brown.
Add butter and stir until melted.
Remove from heat and whisk in cream (careful — it may bubble). Stir in sea salt.
Let cool until thickened slightly.
3. Fill the Cupcakes:
Core out the center of each cupcake (use a knife or piping tip).
Spoon or pipe about 1 tsp of caramel into each center.
4. Make the Caramel Buttercream:
Beat butter until fluffy. Add caramel and mix until smooth.
Gradually add powdered sugar. Adjust consistency with cream or milk.
Pipe swirls onto filled cupcakes.
5. Decorate:
Drizzle extra caramel over the top.
Sprinkle with flaky sea salt and/or chocolate decorations.