Description
Salted caramel chocolate cupcakes bring rich Belgian chocolate and silky caramel together in a heavenly dessert that melts hearts. Rich layers of deep chocolate and sweet-salty caramel promise an irresistible experience you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
Cupcake Base:
- 1.75 cups all-purpose flour
- 0.5 cup cocoa powder
- 0.5 cup unsalted butter, softened
- 1 cup white sugar
- 0.5 cup dark brown sugar
- 2 large eggs
- 1 cup buttermilk
Caramel Components:
- 1 cup chewy caramels
- 0.5 cup heavy cream (thickened cream)
- 0.5 cup salted caramel sauce
Supplementary Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (icing sugar)
- 0.25 cup heavy cream
- Pinch of salt
- Sea salt flakes (to taste)
Instructions
- Prepare a cupcake pan by lining with paper liners and heating the oven to 350F (175C).
- Combine dry ingredients by sifting flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream butter with white and dark brown sugars until light and airy in a large mixing bowl.
- Incorporate eggs individually, then add vanilla extract to the butter mixture.
- Gradually fold dry ingredients into the wet mixture, alternating with buttermilk, ensuring minimal mixing.
- Distribute batter evenly across cupcake liners and bake for 18-20 minutes until a toothpick emerges clean.
- Transfer cupcakes to a wire rack and allow complete cooling.
- Create caramel filling by melting caramels and cream in a saucepan over medium heat, stirring continuously until smooth.
- Enhance caramel with sea salt flakes and let slightly cool.
- Whip softened butter until creamy in a separate bowl.
- Blend salted caramel sauce into the butter until fully incorporated.
- Gradually introduce powdered sugar, mixing thoroughly after each addition.
- Adjust frosting consistency by slowly adding heavy cream and beating until fluffy.
- Core cooled cupcakes using a knife or specialized tool.
- Fill cupcake centers with prepared caramel mixture.
- Pipe salted caramel buttercream generously on top of each cupcake.
- Optional: Embellish with additional caramel and melted chocolate drizzle.
Notes
- Achieve perfect texture by carefully measuring ingredients and avoiding overmixing the batter, which can lead to tough cupcakes.
- Ensure buttermilk is at room temperature to create a more even and tender crumb in the chocolate cupcakes.
- Cool cupcakes completely before filling and frosting to prevent melting and maintain structural integrity of the dessert.
- Try gluten-free flour blend for a celiac-friendly version, maintaining the same rich chocolate and caramel flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 344
- Sugar: 31 g
- Sodium: 142 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg