If you have a sweet tooth that craves the luxurious blend of rich chocolate and buttery caramel with just the right touch of saltiness, then this Salted Caramel Chocolate Cupcakes Recipe is going to rock your dessert world. These cupcakes are a harmonious symphony of moist cocoa-infused cake topped with a decadently creamy salted caramel frosting that melts in your mouth. The contrast of sweet and salty flavors, along with the luscious textures, makes these cupcakes a perfect treat for any special occasion or an everyday indulgence that will leave you smiling with every bite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together beautifully to create an impressive dessert. Each component plays a crucial role: the cocoa provides deep chocolate flavor, sour cream keeps the cupcakes moist, and the salted caramel sauce adds that unforgettable twist.
- 1 cup all-purpose flour: The base that gives structure and crumb to the cupcakes.
- ½ cup unsweetened cocoa powder: For intense chocolate richness and a beautiful dark color.
- ¾ teaspoon baking soda: Helps the cupcakes rise evenly and become tender.
- ½ teaspoon baking powder: Adds extra lift alongside the baking soda for perfect fluffiness.
- ¼ teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 cup granulated sugar: Sweetens the batter just right without overpowering.
- ½ cup vegetable oil: Keeps the cupcakes incredibly moist and tender.
- 2 large eggs: Provide richness and bind all ingredients together.
- ½ cup sour cream: Adds tangy moisture and a fine crumb texture.
- ½ cup warm water or coffee: Coffee intensifies the chocolate notes; warm water keeps the batter smooth.
- 1 teaspoon vanilla extract: Adds a subtle sweetness and depth to the flavor.
- ½ cup granulated sugar (for caramel): The foundation of the salted caramel sauce’s magic.
- 2 tablespoons water (for caramel): Helps dissolve the sugar evenly for a perfect caramel base.
- 3 tablespoons unsalted butter (for caramel): Adds creaminess and richness to the caramel sauce.
- ¼ cup heavy cream (for caramel): Makes the caramel smooth and luscious.
- ½ teaspoon sea salt (for caramel): The star that turns caramel into that irresistible salted caramel flavor.
- 1 cup unsalted butter (softened, for frosting): The creamy canvas for the luscious frosting.
- 2 cups powdered sugar (for frosting): Sweetens and thickens the frosting perfectly.
- ½ cup salted caramel sauce (cooled, for frosting): Infuses the frosting with rich caramel flavor.
- ¼ teaspoon sea salt (optional, frosting): Elevates the frosting with a little extra punch of saltiness.
- Optional garnish: Extra caramel drizzle, sea salt flakes, or chocolate shavings to finish with style.
How to Make Salted Caramel Chocolate Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt; this ensures that the dry ingredients are evenly mixed and aerated for the fluffiest cupcakes.
Step 2: Mix Wet Ingredients and Combine
In a separate bowl, whisk the sugar, vegetable oil, eggs, sour cream, warm water or coffee, and vanilla extract until the mixture is smooth and creamy. Slowly add the dry ingredients to the wet, stirring until just combined. It’s important not to overmix here to keep the cupcakes tender.
Step 3: Bake to Perfection
Divide the batter evenly among the cupcake liners and bake for about 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool completely before frosting—patience here makes a difference!
Step 4: Make the Salted Caramel Sauce
Combine ½ cup sugar and 2 tablespoons of water in a medium saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring and let it bubble and caramelize until it turns a deep amber color, about 5 to 7 minutes. Remove from heat and carefully whisk in the butter, then the heavy cream, until smooth. Finish by stirring in the sea salt. Let the caramel cool completely before using it in frosting or as a drizzle.
Step 5: Prepare the Salted Caramel Frosting
Beat the softened butter until creamy and light in color. Gradually add the powdered sugar, beating continuously, then mix in the cooled salted caramel sauce until your frosting is silky, fluffy, and packed with flavor. Optionally, add a pinch of sea salt for a bolder salted caramel flavor.
Step 6: Frost and Garnish
Once the cupcakes are fully cooled, pipe or spread the luscious salted caramel frosting generously on top. Finish with a drizzle of extra caramel sauce and sprinkle sea salt flakes or chocolate shavings for an irresistible presentation and flavor boost.
How to Serve Salted Caramel Chocolate Cupcakes Recipe
Garnishes
Adding a simple garnish can elevate your cupcakes to a whole new level. A drizzle of silky caramel sauce creates a beautiful tempting shine, while a few flakes of coarse sea salt add that gorgeous crunch and flavor contrast. Chocolate shavings introduce a hint of bitterness to balance the sweetness perfectly.
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add creaminess and cool down the intensity of the caramel. A hot cup of coffee or a rich espresso complements the chocolate and caramel notes splendidly, making for a delightful dessert experience.
Creative Ways to Present
For a stunning dessert table, arrange the cupcakes on a tiered cake stand with caramel sauce in small bowls for extra dipping. You can also core the cupcakes and fill them with salted caramel for a delicious surprise inside. Wrapping each cupcake with a decorative paper band or placing them in clear boxes with caramel ribbons makes a wonderful gift idea.
Make Ahead and Storage
Storing Leftovers
To keep your Salted Caramel Chocolate Cupcakes Recipe fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them but bring to room temperature before serving to enjoy the full flavors and soft textures.
Freezing
If you want to make these cupcakes in advance, you can freeze both the unfrosted cupcakes and the frosting separately. Wrap the cooled cupcakes tightly in plastic wrap, then freeze for up to three months. Defrost in the fridge overnight and frost just before serving for the best results.
Reheating
To gently warm frozen or refrigerated cupcakes, let them sit at room temperature for 30 minutes or microwave individually for 10 to 15 seconds. Avoid overheating as the frosting may melt and the texture might change.
FAQs
Can I use regular coffee instead of warm water?
Absolutely! Using coffee enhances the chocolate flavor, making your Salted Caramel Chocolate Cupcakes Recipe taste even richer and more decadent. Just make sure it’s warm, not hot, to avoid affecting the batter’s texture.
Is there a way to make this recipe dairy-free?
You can substitute the butter with dairy-free margarine and use a coconut or almond-based cream instead of heavy cream for the caramel. Keep in mind the flavor may vary slightly, but the cupcake magic remains intact.
How do I get the salted caramel just right without burning it?
Patience is key! Watch the sugar carefully as it turns to caramel and remove it from the heat as soon as it reaches a deep amber color. Stirring should stop once it begins to boil to prevent crystallization. Using a heavy-bottomed pan helps ensure even heat distribution.
Can I make the salted caramel sauce ahead of time?
Yes, making the salted caramel sauce in advance is a great idea since it needs time to cool anyway. Store it in an airtight container in the refrigerator for up to one week, and warm slightly before mixing into frosting.
What’s the best way to fill cupcakes with caramel?
Once cupcakes are cooled, use a small knife or cupcake corer to remove the center. Fill the cavity with cooled salted caramel and then pipe the frosting on top. This hidden caramel surprise adds a delightful twist to every bite.
Final Thoughts
Trying out the Salted Caramel Chocolate Cupcakes Recipe is like welcoming a warm, sweet hug in dessert form. With rich chocolate cake and irresistible caramel frosting, these cupcakes are guaranteed to become a beloved favorite. Whether you’re baking for a celebration or treating yourself, dive in and enjoy every luscious bite!
Print
Salted Caramel Chocolate Cupcakes Recipe
- Total Time: 50 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Salted Caramel Chocolate Cupcakes are a decadent treat combining rich chocolate cupcake base with luscious homemade salted caramel sauce and creamy caramel frosting. Perfectly balanced with a hint of sea salt, these cupcakes are ideal for celebrations or indulgent everyday desserts.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup sour cream
- ½ cup warm water or coffee
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce:
- ½ cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon sea salt
For the Frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ cup salted caramel sauce (cooled)
- ¼ teaspoon sea salt (optional for extra flavor)
Optional Garnish:
- extra caramel drizzle
- sea salt flakes
- chocolate shavings
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy cupcake removal and cleanup.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to combine and aerate the dry mix evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, sour cream, warm water or coffee, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can result in dense cupcakes.
- Fill and Bake: Divide the batter evenly among the paper liners in the muffin pan. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove from oven and allow cupcakes to cool completely in the pan before frosting to prevent melting the frosting.
- Make the Salted Caramel Sauce: In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it reaches a deep amber color, about 5 to 7 minutes. Remove from heat and carefully whisk in unsalted butter, then heavy cream. Stir in sea salt and let the caramel cool completely before using.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in the cooled salted caramel sauce and beat the frosting until it is smooth and fluffy. Optionally, add a pinch of sea salt for extra flavor.
- Frost the Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes evenly with the caramel frosting.
- Garnish: Drizzle additional salted caramel sauce over the frosted cupcakes and sprinkle with sea salt flakes or chocolate shavings if desired to enhance flavor and presentation.
Notes
- Make the caramel sauce ahead of time to ensure it has completely cooled before incorporating into the frosting.
- For a special surprise, core the cupcakes after baking and fill the centers with extra caramel before frosting.
- Using warm water or coffee in the batter helps intensify the chocolate flavor, but coffee is optional.
- Ensure butter for frosting is softened to room temperature for smoother mixing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
