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Salted Caramel Chocolate Cupcakes

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Decadent Salted Caramel Chocolate Cupcakes featuring rich chocolate cake, topped with smooth salted caramel frosting for a perfect balance of sweet and salty.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup caramel sauce
  • Sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, beat sugar and eggs until fluffy. Add milk, vegetable oil, and vanilla extract.
  4. Gradually mix dry ingredients into wet ingredients. Stir in boiling water carefully until smooth.
  5. Fill liners 2/3 full and bake for 18-22 minutes. Cool completely.
  6. For frosting, beat butter until creamy, then gradually add powdered sugar and heavy cream.
  7. Mix in caramel sauce until smooth.
  8. Pipe or spread frosting on cooled cupcakes and sprinkle with sea salt.

Notes

  • Add caramel drizzle on top for extra decadence.
  • Use salted caramel bits inside the batter for surprise bites.
  • Substitute with cream cheese frosting if preferred.
  • Store cupcakes in airtight container at room temperature for 2 days or refrigerate up to 5 days.
  • Bring to room temperature before serving.
  • Freeze unfrosted cupcakes and frost after thawing.

Nutrition

Find it online: https://tastyera.com/salted-caramel-chocolate-cupcakes/