Salted Caramel Chocolate Cupcakes are the ultimate treat for any dessert lover, combining rich chocolate flavor with a decadent salted caramel swirl that’s surprisingly easy to whip up at home. This recipe is perfect for birthdays, holidays, or just a sweet craving!
Key Ingredients for Salted Caramel Chocolate Cupcakes
For the Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot water or hot brewed coffee
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes
- ½ teaspoon sea salt (or more, to taste)
- ½ teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Salted Caramel Chocolate Cupcakes
Prepare to be amazed by how simple it is to create these incredibly moist and intensely chocolatey Salted Caramel Chocolate Cupcakes, elevated by a luscious, homemade salted caramel sauce and creamy chocolate frosting. This recipe takes approximately 25 minutes of prep time and 20-25 minutes of baking time, making it a satisfying yet achievable indulgence. The result is a symphony of sweet and salty flavors with a wonderfully tender crumb.
Step-by-Step Instructions
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. While mixing, slowly pour in the hot water or hot brewed coffee until the batter is smooth and thin.
2. Bake the Cupcakes:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Salted Caramel Sauce:
While the cupcakes are cooling, prepare the salted caramel sauce. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved, then stop stirring and let it boil. Swirl the pan occasionally to ensure even cooking. Cook until the syrup turns a deep amber color, about 8-12 minutes. Watch it closely, as it can burn quickly. Carefully (it will bubble up vigorously) whisk in the warmed heavy cream until smooth. Remove from heat and whisk in the butter, sea salt, and vanilla extract until everything is well combined and smooth. Let the caramel sauce cool slightly; it will thicken as it cools.
4. Prepare the Chocolate Frosting:
In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk or heavy cream, beating until smooth and well combined. Add the vanilla extract and pinch of salt, and continue to beat until the frosting is light and fluffy. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.
5. Assemble the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a spoon to drizzle a generous amount of the salted caramel sauce into a hollow carved out of the top of each cupcake, or over the top of each cupcake. Then, frost the cupcakes generously with the chocolate frosting. You can pipe swirls of frosting for a decorative touch.
6. Drizzle and Serve:
Drizzle a little extra salted caramel sauce over the top of the frosted cupcakes for an extra decadent finish. Sprinkle with a little flaky sea salt, if desired.
Why You’ll Love This Salted Caramel Chocolate Cupcakes
You’ll adore these Salted Caramel Chocolate Cupcakes because they offer a deeply satisfying chocolate experience balanced perfectly by a sweet and salty caramel kick, making every bite utterly divine. Unlike store-bought versions that can be overly sweet or artificial tasting, making these at home allows you to control the quality of ingredients and achieve that perfect balance of rich chocolate and gooey caramel. The creamy chocolate frosting, paired with the luscious salted caramel, creates a flavor profile that’s simply irresistible, far surpassing a simple chocolate cupcake.
The joy of creating these from scratch is immense; it’s a therapeutic process that results in a treasure trove of deliciousness. Imagine the smiles your friends and family will have when they taste these homemade delights! They are perfect for any occasion, from a casual afternoon treat to a show-stopping dessert for a party. So go ahead, gather your ingredients and whip up a batch of these sensational Salted Caramel Chocolate Cupcakes – your taste buds will thank you!
Storing and Reheating Tips
Storing:
- At Room Temperature: Once fully cooled and frosted, store the Salted Caramel Chocolate Cupcakes in an airtight container at room temperature for up to 2 days. This is ideal if you plan to enjoy them within a short period.
- In the Refrigerator: For longer storage, place the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. The frosting might firm up slightly, so it’s best to let them sit at room temperature for about 30 minutes before serving to regain their optimal texture and flavor.
- Freezing: To freeze unfrosted cupcakes, wrap them tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container for up to 2-3 months. Thaw them overnight in the refrigerator before frosting and reheating. Frosted cupcakes can also be frozen, but it’s recommended to do so without the caramel drizzle on top, as it can affect the texture.
Reheating:
- Generally, Salted Caramel Chocolate Cupcakes do not require reheating, especially if enjoyed at room temperature or slightly chilled. If you prefer them warm, you can gently microwave an individual cupcake for 10-15 seconds, but be cautious not to overheat, as this can dry out the cake. The caramel sauce might become more liquid if warmed.
Final Thoughts
These Salted Caramel Chocolate Cupcakes are a true celebration of flavor and texture, promising a delightful homemade treat. We encourage you to embark on this sweet baking adventure – you won’t be disappointed!
Salted Caramel Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. While mixing, slowly pour in the hot water or hot brewed coffee until the batter is smooth and thin.1.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 1.25 cups granulated sugar, 0.75 cup buttermilk, 0.75 cup vegetable oil, 1 teaspoon vanilla extract, 0.75 cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the salted caramel sauce. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved, then stop stirring and let it boil. Swirl the pan occasionally to ensure even cooking. Cook until the syrup turns a deep amber color, about 8-12 minutes. Watch it closely, as it can burn quickly. Carefully (it will bubble up vigorously) whisk in the warmed heavy cream until smooth. Remove from heat and whisk in the butter, sea salt, and vanilla extract until everything is well combined and smooth. Let the caramel sauce cool slightly; it will thicken as it cools.1 cup granulated sugar, 0.25 cup water, 0.75 cup heavy cream, 4 tablespoons unsalted butter, 0.5 teaspoon sea salt, 0.5 teaspoon vanilla extract
- In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the milk or heavy cream, beating until smooth and well combined. Add the vanilla extract and pinch of salt, and continue to beat until the frosting is light and fluffy. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.1 cup unsalted butter, 3.5 cups powdered sugar, 0.5 cup unsweetened cocoa powder, 0.25 cup milk or heavy cream, 1 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, use a piping bag or a spoon to drizzle a generous amount of the salted caramel sauce into a hollow carved out of the top of each cupcake, or over the top of each cupcake. Then, frost the cupcakes generously with the chocolate frosting. You can pipe swirls of frosting for a decorative touch.
- Drizzle a little extra salted caramel sauce over the top of the frosted cupcakes for an extra decadent finish. Sprinkle with a little flaky sea salt, if desired.