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Salted Caramel Chocolate Cupcakes

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Enjoy the ultimate blend of sweet caramel and rich chocolate in these divine Salted Caramel Chocolate Cupcakes. A decadent treat with a gooey caramel center and creamy salted caramel buttercream, they are perfect for any occasion and sure to satisfy your sweet tooth.

Ingredients

Scale
  • Chocolate Cupcakes:
    • 1 ¼ cups plain (all-purpose) flour
    • ½ cup cocoa powder
    • 1 tsp baking powder
    • ½ tsp baking soda
    • Pinch of salt
    • ½ cup butter, softened
    • 1 cup white sugar
    • ½ cup dark brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 cup buttermilk
  • Salted Caramel Filling:
    • 1 cup chewy caramels
    • ½ cup thickened cream
    • Sea salt flakes (to taste)
  • Salted Caramel Buttercream Frosting:
    • ½ cup unsalted butter, softened
    • ½ cup salted caramel sauce (store-bought or homemade)
    • 2 cups icing sugar
    • ¼ cup heavy cream

Instructions

  • Prepare and Bake Cupcakes:
    • Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
    • Sift the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
    • In a large bowl, cream together the butter, white sugar, and dark brown sugar until light and fluffy.
    • Beat in the eggs one at a time, followed by the vanilla extract.
    • Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
    • Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
    • Allow cupcakes to cool completely on a wire rack.
  • Make the Salted Caramel Filling:
    • In a saucepan over medium heat, melt the chewy caramels with the thickened cream, stirring constantly until smooth.
    • Stir in sea salt flakes to taste.
    • Let the caramel cool slightly before using.
  • Prepare the Salted Caramel Buttercream Frosting:
    • Beat the softened butter in a medium bowl until creamy.
    • Add the salted caramel sauce and mix until smooth.
    • Gradually add the icing sugar, beating well after each addition.
    • Slowly add the heavy cream until the frosting reaches your desired consistency. Beat until light and fluffy.
  • Assemble Cupcakes:
    • Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake.
    • Fill the hollowed center with the salted caramel filling.
    • Pipe the salted caramel buttercream frosting on top of the cupcakes.
    • Drizzle with additional caramel sauce and melted chocolate if desired.

Notes

  • If you don’t have a cupcake corer, a small knife or spoon works well to hollow out the center.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For a richer chocolate flavor, you can use dark chocolate cocoa powder in the cupcakes.

Nutrition

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