Description
These Salted Caramel Chocolate Cupcakes are a decadent treat featuring moist chocolate cupcakes filled with rich salted caramel and topped with silky chocolate buttercream. Perfect for dessert lovers who enjoy a perfect balance of sweet and salty flavors.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Salted Caramel Filling
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Chocolate Buttercream
- 3/4 cup unsalted butter, softened
- 2 and 1/4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Optional Garnish
- Extra salted caramel drizzle
- Flaky sea salt
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Gradually stir in the hot water to create a smooth, thin batter.
- Bake the Cupcakes: Divide the batter evenly among the prepared liners and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and allow cupcakes to cool completely before filling and frosting.
- Make the Salted Caramel Filling: In a small saucepan over medium heat, melt the sugar while stirring constantly until it turns an amber color. Add the butter and stir until melted and combined. Slowly pour in the heavy cream and sea salt, stirring continuously until the mixture is smooth. Remove from heat and let the caramel cool completely before using.
- Prepare the Chocolate Buttercream: Beat the softened butter until fluffy. Sift in the powdered sugar and cocoa powder, then add salt, vanilla extract, and heavy cream. Beat until the frosting is smooth and spreadable.
- Fill and Frost the Cupcakes: Use a small knife or cupcake corer to cut out a small hole from the center of each cooled cupcake. Fill each cavity with approximately 1 teaspoon of the cooled salted caramel. Pipe the chocolate buttercream generously on top of each cupcake. Drizzle with extra caramel and sprinkle with flaky sea salt if desired.
Notes
- The salted caramel can be made one day ahead and stored in the refrigerator to save time.
- For added texture and flavor, sprinkle cupcakes with crushed pretzels or chocolate curls.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
