Salted Caramel Chocolate Cupcakes

Decadent Salted Caramel Chocolate Cupcakes featuring rich chocolate cake, topped with smooth salted caramel frosting for a perfect balance of sweet and salty.

Why You’ll Love This Recipe

These cupcakes combine two classic flavors—chocolate and salted caramel—in a moist, tender cake with luscious frosting. They are ideal for celebrations or anytime you crave a gourmet treat made at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Sugar
• Eggs
• Milk
• Vegetable oil
• Vanilla extract
• Boiling water
• Unsalted butter
• Powdered sugar
• Heavy cream
• Caramel sauce
• Sea salt

Directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, beat sugar and eggs until fluffy. Add milk, oil, and vanilla.
4. Gradually mix dry ingredients into wet ingredients. Stir in boiling water carefully until smooth.
5. Fill liners 2/3 full and bake for 18-22 minutes. Cool completely.
6. For frosting, beat butter until creamy, gradually add powdered sugar and heavy cream.
7. Mix in caramel sauce until smooth.
8. Pipe or spread frosting on cooled cupcakes and sprinkle with sea salt.

Servings and Timing

Makes 12 cupcakes, about 45 minutes total time.

Variations

• Add caramel drizzle on top for extra decadence.
• Use salted caramel bits inside the batter for surprise bites.
• Substitute with cream cheese frosting if preferred.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

FAQs

Can I make the caramel sauce from scratch?

Yes, homemade caramel adds depth but store-bought works well too.

How do I prevent cupcakes from drying out?

Do not overbake and store properly in airtight containers.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes and frost after thawing.

Is it necessary to sift the cocoa powder?

Sifting prevents lumps and ensures smooth batter.

Can I use dark chocolate instead of cocoa powder?

Yes, melt and adjust liquids accordingly.

How salty should the caramel be?

Balance is key—just enough sea salt to enhance flavor.

Can I add nuts to the batter?

Yes, finely chopped nuts add texture.

What frosting alternatives work?

Buttercream, cream cheese, or whipped ganache are good options.

How to avoid caramel frosting becoming runny?

Use chilled butter and cream, and avoid overmixing.

Can I make these cupcakes vegan?

Use dairy-free substitutes and flax eggs to make vegan.

Conclusion

Salted Caramel Chocolate Cupcakes are a perfect blend of rich chocolate and buttery caramel with a hint of saltiness, ideal for indulging your sweet tooth with a touch of sophistication.

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