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Salted Caramel Chocolate Cupcakes

When it comes to indulging in a delightful treat, nothing beats the combination of rich chocolate and sweet, buttery caramel. Salted Caramel Chocolate Cupcakes are a dreamy dessert that marries these two flavors in a way that will make your taste buds dance with joy. Imagine biting into a soft, chocolatey cupcake filled with a gooey salted caramel core and topped off with a luscious chocolate frosting—it's heaven in every bite! Did you know that cupcakes have evolved from large cakes and became popular in the 19th century? This recipe simplifies the caramel creation process, ensuring that you won’t spend hours in the kitchen. Plus, it’s a hit with both kids and adults, making it the perfect addition to birthday parties, family gatherings, or a cozy night in. If you enjoy these cupcakes, be sure to check out our blog for other delicious dessert recipes like our rich and creamy Chocolate Lava Cake that’s always a crowd-pleaser.
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Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk room temp
  • 1/2 cup hot coffee or water
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • For the Salted Caramel Filling:
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp sea salt or to taste
  • For the Chocolate Frosting:
  • 1 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup heavy cream plus more if needed
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Extra salted caramel (for drizzle)
  • Flaky sea salt
  • Step-by-Step Instructions:
  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Prepare the cupcake batter: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Once mixed, add the buttermilk, hot coffee, vegetable oil, egg, and vanilla extract. Stir until smooth and combined.
  • Bake the cupcakes: Evenly distribute the batter among the liners, filling each about 2/3 full. Bake for approximately 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
  • Make the salted caramel: In a saucepan over medium heat, combine the sugar and water without stirring. Gently swirl the pan to mix. Cook until the mixture turns a deep amber color, then remove it from the heat and carefully whisk in the heavy cream until combined. Stir in the unsalted butter and sea salt, then set it aside to cool slightly.
  • Fill the cupcakes: Once cooled, use a cupcake corer or knife to cut a small hole in the center of each cupcake. Fill each cavity with about 1 teaspoon of the salted caramel filling.
  • Prepare the frosting: Beat the softened butter until light and fluffy. Gradually sift in the powdered sugar and cocoa powder, mixing on low before increasing speed. Add the heavy cream, vanilla, and a pinch of salt, continuing to beat until fluffy.
  • Frost the cupcakes: Using a piping bag, pipe the chocolate frosting onto each cupcake. Drizzle with extra salted caramel and sprinkle with flaky sea salt for an added touch.
  • What to Serve Salted Caramel Chocolate Cupcakes With
  • These Salted Caramel Chocolate Cupcakes pair beautifully with a variety of beverages and side treats. Consider serving them with a tall glass of cold milk for the classic combo or a rich cup of coffee to enhance the chocolate flavors. For a fun twist, why not create a dessert platter by adding some homemade ice cream or a side of fresh fruit? It’s all about balance, and these cupcakes will surely steal the show!
  • Top Tips for Perfecting Salted Caramel Chocolate Cupcakes
  • To make your baking experience even smoother, here are some top tips:
  • Ingredient substitutes: Feel free to use whole milk instead of buttermilk; it will still yield delicious results. You can also make a homemade buttermilk by mixing regular milk with a splash of vinegar or lemon juice.
  • Timing: Keep an eye on the cupcakes while they bake—every oven is different, and a minute can make a big difference.
  • Avoid overfilling: Make sure not to overfill the cupcake liners; it can lead to a mess in the oven. About 2/3 full is perfect for a nice dome shape.
  • Storing and Reheating Tips
  • After all that hard work, you may have leftovers (if you’re lucky!). To store your Salted Caramel Chocolate Cupcakes, place them in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week. If you want to keep them longer, cupcakes freeze well for up to 3 months. When you're ready to enjoy, thaw them in the refrigerator, and if you prefer, warm them slightly in the microwave for a few seconds to revive that fresh-baked taste.
  • Now that you have all this delicious information, it's time to roll up your sleeves and create these irresistible Salted Caramel Chocolate Cupcakes. Happy baking!