Chocolate Salted Caramel Cupcakes
The taste of Chocolate Salted Caramel Cupcakes is like heaven in every bite. Moist dark chocolate cake covered with salted caramel frosting makes the most delicious cupcakes ever.
Don’t forget to try my other delicious cupcakes such as: Red Velvet Cupcakes, Eggnog Cupcakes, and Root Beer Cupcakes!
Chocolate Salted Caramel Cupcakes are the perfect cupcake recipe to make for a special occasion or for entertaining.
Yet, obviously you don’t need a reason or occasion at all to make these!
I have been known to make cupcakes on a lazy afternoon, for a nice treat after dinner. This time of year I do a lot of easy cooking with casseroles and BBQing, so taking the extra time to make a nice dessert is still within means.
Each time I bake, I set some aside and share with friends and family.
It’s also nice to get that second or third opinion on the recipe – and this one is a total winner from everyone who’s tried it. In fact, I’ve had many requests for more!
How to Make Salted Caramel Cupcakes
You’ll need the following ingredients to make these Salted Caramel Chocolate Cupcakes. The printable recipe card is below.
- All Purpose Flour
- White Sugar
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Large Eggs
- Whole Milk
- Oil
- Vanilla Extract
- Boiling Water
- Icing Sugar / Powdered Sugar
- unsalted butter
- heavy whipping cream
- Caramel sauce
- sea salt
To Make:
In a large mixing bowl mix the dry ingredients.
In another small bowl combine the wet ingredients well, and then add to the flour mixture in the large bowl.
Using an electric mixer on medium-high speed, combine well for 2- 3 minutes.
Add the boiling water in small amounts until combined. Then add the cake batter to cupcake liners placed into a muffin tin, filling about 3/4 of the way.
Bake at an oven temperature of 350 degrees, for 15-18 minutes.
Remove from oven and cool on a wire rack for 20 minutes before frosting them.
How to Make Salted Caramel Frosting
Beat the room temperature butter until smooth and then add in the icing sugar. Then add the heavy cream and caramel. Beat on low speed until combined and smooth.
Top cupcakes with the salted caramel buttercream frosting with a piping bag or butter knife. Finish with a caramel drizzle, chocolate drizzle and a sprinkle of sea salt.
You can use your own homemade caramel sauce or bought from the store.
To Store: Place in an airtight container for up to 5 days.
Chocolate and salted caramel go together so well, they are the perfect pair. The taste of these dark chocolate cupcakes with caramel frosting is like heaven in every bite.
These will become your favourite among your chocolate cupcake recipes. Even from the local coffee shop.
These decadent chocolate cupcakes are heavenly. Yet, you might not want to count the calories on this recipe, but I assure you – they are totally worth it!
Living a full life is to indulge now and then!
Salted Caramel Chocolate Cupcakes are made from scratch, and though they do call for many ingredients, they are simple to make.
This is one instance when you’ll want to make homemade cupcakes versus some made from cake mix.
Of course the suggested toppings can be altered to your own preference, so add more caramel or salt if you wish! The best cupcakes are made with love.
Let me know what you think after trying these Chocolate Cupcakes with Salted Caramel Buttercream recipe.
For another great recipe to try, these Salted Caramel Gingerbread Cupcakes are sure to impress!
Chocolate Salted Caramel Cupcakes
Chocolate and salted caramel go together so well, they are the perfect pair. The taste of Chocolate Salted Caramel Cupcakes is like heaven in every bite.
Ingredients
CHOCOLATE CUPCAKES
- 1 3/4 cup Flour
- 2 cups Sugar
- 1 cup Cocoa
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 cup Whole Milk
- 1/2 cup Oil
- 2 tsp Vanilla
- 1 cup Boiling Water
SALTED CARAMEL FROSTING
- 2 cups icing sugar {or powdered sugar for my US friends}
- 1/2 cup unsalted butter
- 3 tbsps heavy whipping cream
- 1/4 cup Caramel sauce
- sea salt for top, just a sprinkle
Instructions
CUPCAKES DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl add eggs, milk, oil, and vanilla extract.
- Add the ingredients from the bowl containing the eggs, whole milk, oil, and vanilla extract to the bowl with the dry ingredients.
- Mix all ingredients together until fully incorporated.
- Beat on medium for 2- 3 minutes
- Add the boiling water slowly starting with a small amount then adding the rest {the batter may be a little runny, it is okay}.
- Add the batter to cupcake paper liners until 3/4 full.
- Bake at 350 degrees for 15-18 minutes.
- Remove from oven and cool for 20 minutes before frosting them.
FROSTING DIRECTIONS
- Mix room temp butter in mixing bowl.
- Add the icing sugar.
- Mix until the ingredients until it begins to look grainy
- Add whipping cream.
- Add Caramel sauce
- Mix until it form peaks {If it doesn't form peaks add 1/2 C more icing sugar}.
- Top each cupcake with a sprinkle of sea salt and drizzle of chocolate syrup or fudge
Nutrition Information:
Yield: 24 Serving Size: 24 ServingsAmount Per Serving: Calories: 264Saturated Fat: 5gCholesterol: 27mgSodium: 195mgCarbohydrates: 36gSugar: 27gProtein: 2g
Oh. My. Goodness.
I was going to say that I can’t wait to make this…but, I’d much rather you make it for me, Tammi! LOL! I’m seriously drooling over here! Going to pin for later! YUM!
This looks amazing! I love great cupcakes. This one would be a hit in my extended family. We all love salted caramel anything. Thank you.
This is a great sounding cupcake. I love the flavor combos.
great recipe
I hope the salted caramel trend sticks around for a while because combinations like these cupcakes are utterly delicious. I cannot wait to make some of these!
My husband was just standing behind me as I read this. Guess what I’m now making today! LOL
Looks so yummy!
Those look fantastic! I love a good cupcake, and these look spectacular. Thanks so much for sharing these.
Oh, yum! Chocolate + Caramel + salt has to be one of the best combinations possible. These look delicious!
Yummy! These look and sound delicious.
these look soooo good!…mmmmm!
Oooh. For once it’s a good thing I’m too lazy… Haha. But I should definitely save this recipe!
Ohhhh.. My fiance would love these <3
These look amazing. Hope I can make them soon
Thanks for not sharing the calorie content, now when I make these cupcakes, I can enjoy them without the guilt.
Oh my, these look DELICIOUS! Pinned to share the deliciousness with all my friends! Going to give these a try next week for my Mother in laws birthday. She’d love them. Thanks for the recipe!
These look like a Million dollars. You go girl!
I realize that that could have been said about a lot of things not specifically cupcakes, but seriously, these cupcakes, what else is there to say?
Calories? Who counts calories when something is this delicious. lol. Your photos have me drooling just a little. I must try these. Thank you for sharing.
These look very decadent! Another must try recipe!
These look divine!!!
Delicious images. Craving a cupcake now!
I sure need these! I will definitely be making them.
Would these turn out okay as mini cupcakes? What temp/time would you recommend if so? Thanks in advance, can’t wait to try them!
Of course. I’d say keep the same temp and just keep an eye on them. the time will be less but not sure how much off the top of my head.
How many cupcakes does this yield?
Depends on the size of the cupcakes you make – I’d say 1-2 dozen 😉
How many cupcakes does it make?
Can you double this recipe? Maybe it’s a simple questions but I’ve doubled several recipes and quite a few did not work very well
Yes, I have before!
Would love to make this into a 3 layer cake. Would that work?
I don’t see why not! 🙂