Salted Caramel Surprise Center Cupcakes
Yields: 12 cupcakes
Prep Time: 30 mins
Cook Time: 18-20 mins
Cool Time: 30 mins
Ingredients
For the Chocolate Cupcakes:
1 cup (120g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1/3 cup (80ml) vegetable oil
1/2 cup (120ml) buttermilk
1 tsp vanilla extract
1/2 cup (120ml) hot water or hot coffee (for deeper chocolate flavor)
For the Salted Caramel Filling:
1/2 cup (100g) granulated sugar
3 tbsp unsalted butter (room temp, cubed)
1/4 cup (60ml) heavy cream
1/4 tsp sea salt (or to taste)
For the Frosting (Salted Caramel Buttercream):
1 cup (225g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar
1/4 cup of your salted caramel sauce (above)
Pinch of sea salt
1–2 tbsp heavy cream (as needed for consistency)
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
In another large bowl, beat eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
Gradually add dry ingredients into the wet. Mix until just combined.
Stir in hot water or coffee (batter will be thin — that’s okay!).
Divide batter evenly into cupcake liners (about 2/3 full).
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool in pan 5 mins, then transfer to wire rack to cool completely.
Make the Salted Caramel Filling:
In a medium saucepan over medium heat, melt sugar, stirring constantly until it turns amber.
Add butter carefully (it will bubble) and stir until melted.
Slowly pour in cream while stirring. Simmer for 1 min.
Remove from heat, stir in sea salt. Let cool 10–15 mins.
Fill the Cupcakes:
Once cupcakes are cool, use a small knife or cupcake corer to remove a small center from each cupcake.
Fill each hole with about 1 tsp of cooled salted caramel.
Make the Frosting:
Beat butter until fluffy (2–3 mins).
Gradually add powdered sugar.
Add 1/4 cup salted caramel and a pinch of salt. Beat until smooth.
Add cream if needed for desired consistency.
Decorate:
Pipe or spread frosting onto cupcakes.
Optional: drizzle more caramel on top + a pinch of flaky sea salt or toffee bits!