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Salted Caramel Chocolate Cupcakes

Indulge in these luscious salted caramel chocolate cupcakes, a perfect blend of sweet and salty, rich and fluffy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water This will make the cupcakes super moist.
For the Salted Caramel
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream Add carefully, it will bubble.
  • 1 teaspoon sea salt Adjust to taste.
For the Buttercream Frosting
  • 1 cup unsalted butter (softened)
  • 3-4 cups powdered sugar Adjust sweetness as desired.
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to mix.
Mixing
  1. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes.
  2. Stir in the boiling water until well combined; the batter will be thin, which is okay for moist cupcakes.
Baking
  1. Pour the batter into your prepared muffin tin, filling each cup about ⅔ full.
  2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Making the Salted Caramel
  1. In a saucepan over medium heat, melt the sugar while stirring constantly until it turns amber.
  2. Add the butter and stir until smooth; then carefully add the heavy cream and stir until combined.
  3. Add sea salt to taste and let it cool slightly.
Frosting
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually mix in powdered sugar, adding heavy cream and vanilla. Beat until light and fluffy.
  3. Frost the cooled cupcakes generously with the buttercream and drizzle the salted caramel on top.

Notes

Don’t rush the caramel! Give it time to melt. Boiling water makes the cupcakes moist. For extra indulgence, dip cupcakes halfway into the salted caramel.