Chocolate Cupcakes With Caramel Topping
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 Whisk
- 1 wooden spoon or heatproof spatula
- 1 electric hand mixer or stand mixer
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup granulated sugar for caramel
- 4 tablespoons unsalted butter for caramel; cut into pieces
- 1/2 cup heavy cream for caramel; at room temperature
- 1/4 teaspoon fine salt for salted caramel, optional
Instructions
- Preheat the oven to 350°F and line the muffin tin with the paper cupcake liners.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth and slightly frothy.
- Add the wet mixture to the dry ingredients and mix with an electric mixer on low speed just until combined and no dry streaks remain.
- Carefully pour in the boiling water and mix on low speed until the batter is thin and smooth.
- Divide the batter evenly among the 12 liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before topping.
- While the cupcakes cool, place the granulated sugar for the caramel in a small saucepan over medium heat.
- Allow the sugar to melt undisturbed around the edges, then gently stir with a wooden spoon or heatproof spatula until fully melted and amber in color.
- Add the butter pieces carefully to the melted sugar and stir constantly until the butter is completely melted and incorporated.
- Slowly pour in the heavy cream while stirring, allowing the mixture to bubble up and then smooth out.
- Continue cooking the caramel for 1 to 2 minutes, stirring, until slightly thickened, then remove from the heat.
- Stir in the salt if making salted caramel and let the caramel cool until it is warm but pourable.
- Once the cupcakes are completely cool, spoon or drizzle the warm caramel over the tops of each cupcake, letting it drip slightly down the sides.
- Allow the caramel-topped cupcakes to rest a few more minutes so the topping sets slightly before serving.
Notes
For best results, ensure the cupcakes are fully cooled before adding caramel so the topping does not slide off, and let the caramel cool to a warm, thick consistency rather than using it piping hot. If the caramel becomes too thick to drizzle, gently rewarm it over low heat or briefly in the microwave, stirring until smooth. Use room-temperature ingredients for the batter so it mixes evenly and produces a tender crumb, and avoid overmixing once the flour is added to keep the cupcakes light. Store any leftover cupcakes in an airtight container at room temperature if serving the same day or in the refrigerator for longer storage, letting them come to room temperature before eating for the best texture and flavor.
Tried this recipe?Let us know how it was!