Salted Caramel Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (30g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) buttermilk, room temp
1/2 cup (120ml) hot coffee or water
1/4 cup (60ml) vegetable oil
1 large egg
1 tsp vanilla extract
For the Salted Caramel Filling:
1/2 cup (100g) granulated sugar
2 tbsp water
1/4 cup (60ml) heavy cream
2 tbsp unsalted butter
1/2 tsp sea salt (or to taste)
For the Chocolate Frosting:
1 cup (226g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar
3/4 cup (65g) unsweetened cocoa powder
1/4 cup (60ml) heavy cream (plus more if needed)
1 tsp vanilla extract
Pinch of salt
Toppings:
Extra salted caramel (for drizzle)
Flaky sea salt
Preparation
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, coffee, oil, egg, and vanilla. Mix until smooth.
Divide batter evenly among cupcake liners (about 2/3 full).
Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Salted Caramel
In a saucepan over medium heat, combine sugar and water. Do not stir—swirl gently.
Cook until sugar dissolves and turns deep amber.
Remove from heat and carefully whisk in heavy cream (it will bubble).
Stir in butter and salt. Let cool slightly to thicken.
Step 3: Fill the Cupcakes
Once cupcakes are cool, cut out the center using a cupcake corer or knife.
Fill each cavity with salted caramel (about 1 tsp each).
Step 4: Make the Frosting
Beat butter until light and fluffy.
Sift in powdered sugar and cocoa powder. Mix slowly, then increase speed.
Add cream, vanilla, and a pinch of salt. Beat until fluffy. Add more cream for a smoother texture.
Step 5: Decorate
Pipe frosting onto cupcakes using a star tip.
Drizzle with extra caramel and sprinkle with flaky sea salt.