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
Scale
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
