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Salted Caramel Chocolate Cupcakes

Indulge in these Deliciously Sweet Salted Caramel Chocolate Cupcakes featuring a rich chocolatey base topped with luxurious salted caramel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Salted Caramel
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 cups heavy cream
  • 0.5 teaspoon sea salt
For the Frosting
  • 1.5 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 0.5 cups salted caramel (cooled)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
  4. Slowly add the boiling water and mix until fully combined.
Baking
  1. Fill each cupcake liner about two-thirds full with the batter.
  2. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Making the Caramel
  1. In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts into a golden amber color.
  2. Add the butter and stir until melted, then slowly add the heavy cream while continuing to stir.
  3. Finish it off with sea salt and let it cool slightly.
Frosting and Serving
  1. Once the cupcakes are completely cooled, whip together the softened butter and powdered sugar until creamy.
  2. Mix in the cooled salted caramel and vanilla extract until fluffy.
  3. Frost the cupcakes and drizzle with remaining salted caramel before serving.

Notes

If you're in a hurry, make the cupcakes a day ahead and store them in an airtight container. For an extra kick, sprinkle a bit of sea salt over the frosting right before serving.