If you’re on the hunt for a show-stopping dessert that perfectly balances rich, chocolatey goodness and a luscious, gooey surprise, this Salted Caramel Chocolate Cupcakes Recipe is an absolute must-try. These cupcakes combine the deep flavor of cocoa with the irresistible allure of salted caramel, creating bite-sized delights that melt in your mouth and make every celebration feel extra special. Whether you’re baking for a party, a cozy night in, or just because, these cupcakes will quickly become a beloved favorite in your recipe collection.
Ingredients You’ll Need
Gathering your ingredients for this fabulous Salted Caramel Chocolate Cupcakes Recipe is a breeze. Each element is carefully chosen to build the perfect balance of texture, flavor, and that irresistible satin crumb that defines a great cupcake.
- 1 1/2 cups all-purpose flour: Provides structure and tenderness to the cupcake base.
- 1 cup granulated sugar: Sweetens the batter and helps create a moist crumb.
- 1/2 cup unsweetened cocoa powder: Delivers deep, rich chocolate flavor with an intense aroma.
- 1 1/2 tsp baking powder: Gives the cupcakes their lift and light texture.
- 1/2 tsp baking soda: Helps with leavening and creates an even crumb.
- 1/2 tsp salt: Balances the sweetness and enhances the chocolate notes.
- 2 large eggs: Binds everything together and adds richness.
- 1 tsp vanilla extract: Adds warm, aromatic depth to the batter.
- 1/2 cup whole milk: Keeps the cupcakes tender and moist.
- 1/2 cup boiling water: Intensifies the cocoa flavor and creates a smooth batter.
- 1/2 cup vegetable oil: Adds moisture and prevents dryness.
- 1/2 cup unsalted butter, softened: Key base for the frosting and adds creaminess.
- 1/2 cup packed brown sugar: Imparts a subtle molasses tone for the caramel frosting.
- 1/4 cup heavy cream: Makes the frosting luxuriously smooth and creamy.
- 1 tsp vanilla extract: Enhances the caramel flavor in the frosting.
- 1/4 tsp sea salt: Gives that signature salted caramel contrast in the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- Sea salt flakes: For a beautiful finishing touch and extra salty crunch.
- Caramel sauce (optional, for drizzling): Adds extra indulgence and visual appeal.
How to Make Salted Caramel Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking and to give them that classic look. This initial setup is crucial for baking even, perfectly shaped cupcakes.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly combined and helps create a uniform texture through the batter.
Step 3: Combine the Wet Ingredients with Dry
Add the eggs, vanilla extract, whole milk, and vegetable oil to the bowl of dry ingredients. Mix thoroughly until you get a smooth and consistent batter. The oil ensures moistness, and the eggs add richness and structure.
Step 4: Add Boiling Water
Slowly pour in the boiling water, stirring gently as you go. The batter will be thin – this is totally normal and helps keep your cupcakes ultra-moist and tender while elevating the chocolate flavor.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This amount allows the cupcakes to rise beautifully without spilling over the edges of the liners.
Step 6: Bake Your Cupcakes
Bake the cupcakes for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool in the pan for about 5 minutes.
Step 7: Cool Completely
Transfer the cupcakes to a wire rack to cool completely. This step is essential so that your frosting doesn’t melt and slide off. While they cool, you can start preparing the salted caramel frosting.
Step 8: Make the Salted Caramel Frosting
Beat the softened unsalted butter and brown sugar together until creamy. Gradually add powdered sugar, followed by heavy cream, vanilla extract, and sea salt. Beat until fluffy and perfectly spreadable. This frosting is where the magic truly happens, marrying sweet and salty flavors in each decadent bite.
How to Serve Salted Caramel Chocolate Cupcakes Recipe
Garnishes
Top each cupcake with a generous swirl of salted caramel frosting, then sprinkle sea salt flakes over the top for a beautiful shimmer and that unforgettable salty crunch. For an extra wow factor, drizzle with warm caramel sauce just before serving.
Side Dishes
These cupcakes are delightful on their own but pair wonderfully with a scoop of vanilla bean ice cream or a simple cup of freshly brewed coffee or milky tea to balance their sweetness. A handful of fresh berries can also add a fresh, tangy contrast that brightens the experience.
Creative Ways to Present
Elevate your presentation by placing cupcakes in festive wrapping or arranging them on a tiered cake stand for parties. You can also hollow out the center of each cupcake and fill with a dollop of homemade caramel sauce before frosting, adding an indulgent surprise in every bite.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them moist and fresh. If your kitchen is warm, refrigeration is a good option, but be sure to bring cupcakes back to room temperature before serving for the best flavor and texture.
Freezing
To freeze, place unfrosted cupcakes in a sealed freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before frosting and serving. Frosted cupcakes can also be frozen, but be gentle when thawing to maintain frosting texture.
Reheating
Warm cupcakes slightly in the microwave for about 10 to 15 seconds to soften them up just before enjoying. Avoid overheating to prevent drying out. This will help reactivate the softened frosting and fresh-baked feel.
FAQs
Can I use a different type of oil instead of vegetable oil?
Absolutely! Light-tasting oils like canola or sunflower oil will work fine and keep the cupcakes moist without overpowering the chocolate flavor.
How do I make this recipe dairy-free?
Swap out the whole milk and heavy cream for almond or oat milk, and use dairy-free butter alternatives. The cupcakes will still be delicious and moist, just double-check your cocoa powder doesn’t contain dairy.
What’s the secret to getting a smooth frosting?
Make sure your butter is softened—not melted—and sift the powdered sugar before adding it in. Beat the frosting long enough to incorporate air until it’s light and fluffy but not runny.
Can I make the salted caramel frosting ahead of time?
Yes! You can make the frosting a day before and store it in an airtight container in the fridge. Bring it to room temperature and re-whip with a handheld mixer before frosting the cupcakes.
Is there a way to add extra caramel inside the cupcakes?
Definitely! After baking and cooling, use a small knife or cupcake corer to hollow the center, then fill with caramel sauce before frosting. This creates a delightful caramel surprise inside.
Final Thoughts
There’s truly nothing quite as comforting and celebratory as these Salted Caramel Chocolate Cupcakes Recipe. Each bite delivers the perfect harmony of deep chocolate and rich, buttery caramel with just the right touch of salt to keep you coming back for more. Whether you’re baking them for yourself, family, or friends, these cupcakes promise smiles and warm hearts around the table. So, grab your mixing bowl and dive in—you’re in for a deliciously sweet adventure!
Print
Salted Caramel Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Chocolate Cupcakes are rich, moist chocolate cupcakes topped with a luscious salted caramel buttercream frosting and a sprinkle of sea salt flakes. Perfectly balanced with sweet and salty flavors, they make a decadent treat for any chocolate lover.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup vegetable oil
Salted Caramel Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups powdered sugar
Garnish
- Sea salt flakes
- Caramel sauce (optional, for drizzling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add eggs, vanilla extract, whole milk, and vegetable oil to the dry ingredients. Mix thoroughly until the batter is smooth and homogeneous.
- Incorporate Boiling Water: Gradually stir in the boiling water to the batter. The batter will be thin, which is expected and helps to produce moist cupcakes.
- Fill Cupcake Liners: Distribute the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened unsalted butter and brown sugar until creamy. Gently heat heavy cream, then slowly add it along with vanilla extract and sea salt while beating. Gradually mix in powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Frost and Garnish: Once cupcakes are completely cool, frost each cupcake generously with the salted caramel buttercream. Sprinkle sea salt flakes over the top and optionally drizzle with caramel sauce for an extra touch of indulgence.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting the buttercream.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Adjust the sea salt quantity in the frosting to taste for preferred saltiness.
- Caramel sauce drizzle is optional but adds an extra layer of sweetness and texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
