Description
Decadent Salted Caramel Chocolate Cupcakes featuring rich chocolate cake, topped with smooth salted caramel frosting for a perfect balance of sweet and salty.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3–4 tbsp heavy cream
- 1/3 cup caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar and eggs until fluffy. Add milk, oil, and vanilla extract; mix well.
- Gradually add dry ingredients into wet ingredients. Stir in boiling water carefully until smooth.
- Fill liners 2/3 full and bake for 18-22 minutes. Cool completely.
- For frosting, beat butter until creamy, gradually add powdered sugar and heavy cream.
- Mix in caramel sauce until smooth.
- Pipe or spread frosting on cooled cupcakes and sprinkle with sea salt.
Notes
- 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.
- Store cupcakes in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving.
- Freeze unfrosted cupcakes and frost after thawing.
- Use chilled butter and cream to avoid runny frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg