Salted Caramel Chocolate Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 ¼ cups plain (all-purpose) flour
02 -
½ cup cocoa powder
03 -
1 tsp baking powder
04 -
½ tsp baking soda
05 -
Pinch of salt
06 -
½ cup butter, softened
07 -
1 cup white sugar
08 -
½ cup dark brown sugar
09 -
2 large eggs
10 -
1 tsp vanilla extract
11 -
1 cup buttermilk
→ Salted Caramel Filling
12 -
1 cup chewy caramels
13 -
½ cup thickened cream
14 -
Sea salt flakes (to taste)
→ Salted Caramel Buttercream Frosting
15 -
½ cup unsalted butter, softened
16 -
½ cup salted caramel sauce (store-bought or homemade)
17 -
2 cups icing sugar
18 -
¼ cup heavy cream
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and line a cupcake pan with paper liners. Sift the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream together the butter, white sugar, and dark brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.
02 -
In a saucepan over medium heat, melt the chewy caramels with the thickened cream, stirring constantly until smooth. Stir in sea salt flakes to taste. Let the caramel cool slightly before using.
03 -
Beat the softened butter in a medium bowl until creamy. Add the salted caramel sauce and mix until smooth. Gradually add the icing sugar, beating well after each addition. Slowly add the heavy cream until the frosting reaches your desired consistency. Beat until light and fluffy.
04 -
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill the hollowed center with the salted caramel filling. Pipe the salted caramel buttercream frosting on top of the cupcakes. Drizzle with additional caramel sauce and melted chocolate if desired.
# Notes:
01 -
Store cupcakes in an airtight container at room temperature for up to 3 days.
02 -
For a richer chocolate flavor, dark chocolate cocoa powder can be used in the cupcakes.