Chocolate Salted Caramel Cupcakes 

Chocolate salted caramel cupcakes are moist, mouthwatering, and decadent. These caramel cupcakes are very easy to make. They are not only easy to make but also the ingredients used to make them are easy to find. 

To emphasize, this is the most authentic and easy caramel cupcake recipe you will ever come across. This recipe is surely a must-try. 

 

Below is the full recipe for chocolate salted caramel cupcakes;

Ingredients For Salted Caramel Cupcakes 

Chocolate cupcakes ingredients

• 1 cup of all-purpose flour
• ½ cup of unsweetened cocoa powder
• ½ teaspoon of baking powder
• 2 large eggs
• ½ teaspoon of baking soda
• ½ cup of unsalted butter softened
• 1 cup of granulated sugar
• 1 cup of buttermilk
•  1 teaspoon of vanilla extract
• ⅛ teaspoon of salt

Salted Caramel ingredients 

• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter, cut into pieces
• ½ cup of heavy cream
• 1 teaspoon of salt

Vanilla buttercream frosting ingredients 

• 1 ½ cups of unsalted butter
• 1 cup of powdered sugar
• ¼ cup of heavy cream
• 1 teaspoon of vanilla extract

Steps To Follow For Chocolate Salted Caramel Cupcakes 

1. Firstly, preheat your oven to 350 degrees Fahrenheit and then line a cupcake pan or tray with cupcake liners.
2. Nextly, in a medium-sized bowl sieve a cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ⅛ teaspoon of salt together. Then keep aside.
3. Furthermore, using an electric hand mixer with a paddle attachment, beat together ½ cup of unsalted butter, and 1 cup of granulated sugar on high speed for a few minutes, until the mixture is pale and fluffy.
4. Then add 2 large eggs, 1 cup of buttermilk, and 1 teaspoon of pure vanilla extract. Then mix until well incorporated.
5. Afterward, use a rubber spatula and fold in the flour mixture until just combined. But do not over-mix, please. 
6. After, divide the butter or mixture between 12 cupcake liners.
7. Then bake the cupcakes at 350 degrees Fahrenheit for 18 to 20 minutes or until an inserted toothpick comes out clean. 
8. When ready, take them out of the oven and transfer them to a cooling wire rack.

How To Make The Caramel Sauce

1. To begin with, heat 1 cup of granulated sugar in a saucepan over medium heat.
2. Then stir continuously using a rubber spatula until the granulated sugar melts and becomes golden or amber in color. But this might take roughly 5 to 7 minutes, but be keen not to burn it.
3. After the sugar has melted, add 6 tablespoons of unsalted butter. Then stir constantly while the butter melts and mixes with the sugar. 
4. As soon as the unsalted butter is incorporated, carefully stir in ½ cup of heavy cream. In addition, the mixture will bubble because of the temperature difference but proceed to stir all the time.
5.  Next, when the caramel sauce is the right consistency and color, immediately remove it from heat and then add a teaspoon of salt.

Steps To Follow For Making Buttercream Frosting 

1. Firstly, using an electric hand mixer, beat 1 ½ cups of unsalted butter until it gets a light texture.
2. Then add 1 cup of powdered sugar and then mix again until well combined.
3. Afterward, add ¼ cup of heavy cream and a teaspoon of vanilla extract, and then beat on high speed until it gets the right consistency.
4. In addition, if the mixture is not thick enough, you can add more powdered sugar and mix one more time. 

How To Assemble Chocolate Salted Caramel Cupcakes 

1. Initially, use a knife or cupcake corer and cut out small holes in the middle of the cupcakes.
2. Then fill in with about a teaspoon of salted caramel into the cupcake holes.
3. Afterward, transfer the buttercream frosting to a piping bag and top the cupcakes with the frosting.
4. Last but not least, spoon a teaspoon of salted caramel on top of the frosting. 
5. Finally, serve and enjoy the chocolate salted caramel cupcakes. 

Related post; Simple Chocolate Cake Recipe

Important Notes 

• Firstly, for storage, place the cupcakes in an airtight container and store them in the fridge for up to 1 week.
• In addition, for longer storage, place the cupcakes in a freezer-safe container and freeze for up to 3 months. 
• Also, the buttercream can be frozen in a ziplock bag. Please thaw in the fridge, then bring it to room temperature and beat well before using it. 
• Lastly, use the correct measurements when making these cupcakes. 

 

Conclusion 

As has been noted, we have come to the end of the chocolate salted caramel cupcakes recipe.

To summarize, we sincerely and generously want to thank each one that has followed this recipe right from the very beginning. Once again, thank you. 

Before, I wish you a fruitful month. Let me tell you that we shall be posting more recipes as far as cupcakes are concerned. 

Have a blessed and fruitful week.