Chocolate Salted Caramel Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 3 medium mixing bowls
- 1 Small saucepan
- 1 handheld or stand mixer
- 2 whisks
- 1 Rubber spatula
- 1 Wooden spoon
- 1 wire cooling rack
- 1 piping bag
- 1 small round piping tip
- 1 teaspoon measuring spoon set
- 1 tablespoon measuring spoon set
- 1 set of dry measuring cups
- 1 liquid measuring cup
- 1 toothpick pack
Ingredients
- 150 gram all-purpose flour sifted
- 40 gram unsweetened cocoa powder sifted
- 200 gram granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 120 milliliter whole milk room temperature
- 60 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 120 milliliter boiling water
- 150 gram granulated sugar
- 60 milliliter water
- 90 gram unsalted butter room temperature; cubed
- 120 milliliter heavy cream room temperature
- 1 teaspoon flaky sea salt
- 170 gram unsalted butter room temperature
- 250 gram powdered sugar sifted
- 30 gram unsweetened cocoa powder sifted
- 30 milliliter heavy cream plus more as needed
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 180°C (350°F) and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt until well combined.
- In another bowl whisk together milk, vegetable oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined and no flour pockets remain.
- Carefully stir in the boiling water until the batter is smooth and thin.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the cupcakes cool in the pan for 10 minutes.
- Transfer the cupcakes from the pan to the wire rack and cool completely for about 30–35 minutes.
- While the cupcakes bake, combine sugar and water in a small saucepan over medium heat, gently swirling until the sugar dissolves.
- Increase heat to medium-high and cook without stirring until the mixture turns a deep amber color.
- Remove the saucepan from heat and carefully whisk in the butter until fully melted.
- Slowly pour in the heavy cream while whisking constantly until smooth and combined.
- Stir in the flaky sea salt, then transfer the caramel to a bowl and let it cool to room temperature for about 20 minutes until thickened.
- For the buttercream, beat the softened butter with a mixer on medium speed until pale and fluffy, about 3 minutes.
- Add powdered sugar, cocoa powder, salt, vanilla, and heavy cream, then beat on low until incorporated and on medium-high until light and creamy, adding a bit more cream if needed for a piping consistency.
- Once the cupcakes are completely cool, use a small knife or the back of a piping tip to cut out a small core from the center of each cupcake.
- Spoon or pipe about 1–2 teaspoons of salted caramel into each cavity, reserving a little caramel for drizzling.
- Fit a piping bag with a round tip and fill it with chocolate buttercream.
- Pipe a generous swirl of buttercream onto each cupcake, covering the caramel-filled center.
- Drizzle a small amount of the remaining salted caramel over the frosted cupcakes.
- Optionally sprinkle a pinch of flaky sea salt on top of each cupcake for extra contrast.
Notes
For best results, ensure all refrigerated ingredients are at room temperature so the batter and buttercream emulsify smoothly and bake evenly. Keep a close eye on the caramel, as it can burn very quickly once it starts browning, and swirl rather than stir to avoid crystallization. Do not overfill the cupcake liners, or the batter may overflow and bake unevenly. If the caramel seems too runny for filling, let it cool a little longer until it thickens to a spoonable consistency; if the buttercream is too soft, briefly chill it and re-whip. Store cupcakes in an airtight container at room temperature for up to a day or refrigerate for longer, bringing them back to room temperature before serving for the best texture and flavor.
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