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
Scale
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.
