Salted Caramel Chocolate Cupcakes combine rich, moist chocolate cupcakes with and easy salted caramel filling and salted caramel buttercream. This is the best kind of indulgence, right here.
These Salted Caramel Chocolate Cupcakes are so many of my favourite things all in one stunning handful. Just what I need the day before my birthday.
Well, how are you enjoying Chocolate Month so far. Just three more recipes to go and I had to fit in another cupcake, cause, you know, that’s how I roll.
Why you’ll love these Salted Caramel Chocolate Cupcakes
- Easy salted caramel
- Chocolate cupcakes
- Salted caramel buttercream
- Then a chocolate and salted caramel drizzle
OTHER RECIPES YOU MIGHT LIKE
There is no mistaking the brilliance of caramel chocolate combo and when you add some salt to that caramel, these cupcakes are elevated to another level.
I have a total love affair with both cupcakes and salted caramel but lets talk salted caramel first. Whoever first decided to add salt to caramel and then present it to the world as a sweet treat is a pure genius. I bow to you salted caramel inventor.
Thank you, salted caramel inventor
Caramel on it’s own is a super sweet but amazing flavour. I could eat it in spades but by adding salt (this’ll sound naff for a second but) it adds complexity. Taking a bite of something that is both sweet and salty in the right proportions is a game changer and that, to me is salted caramel. A game changer. For more caramel take a look here.
This salted caramel that you see here is of the easy variety. Although I love to make it from scratch, sometimes I’m busy and there is another way. You start with store bough soft caramels. My favourite brand for this are Werther’s original soft caramels. This is not an ad and I’m not getting paid for it, I just think they have the best flavour and they work a treat.
To the unwrapped caramels, you add some cream and heat them together until they melt into a smooth caramel sauce, then you add the salt. Done. It takes minutes and any leftovers will be perfect on top of ice cream, pudding or cakes.
Might I just add, BEST salted caramel buttercream ever!!!
Perfect Chocolate Cupcakes
The chocolate cupcakes are the most moist and delicious cupcakes. They’re fluffy and they stay fluffy for days after they’ve been cooked. They freeze and thaw perfectly too.
This is my favourite chocolate cupcake recipe and I’ve used it many times over for good reason. I can recommend this chocolate cupcake for any buttercream or filling flavour you want to add.
Did I mention how easy they are to make? No creaming butter and sugar here. The method I use for my favourite chocolate cupcakes is melted butter – it increases the moist and delicate texture.
Here it goes
Beat together the melted butter and sugar.
Now add eggs, the some of the dry ingredients. It’s best to fold through the dry ingredients by hand – see more below.
Alternate the buttermilk and dry ingredients until all folded through. A silicone spatula is my best friend when making batters as it scrapes everything from the sides with ease.
Now divide the batter between the cupcake cases – I use these silicon muffin trays because I like the tall shape they give my cupcakes. Once the cupcakes have cooled, I use a cupcake corer to cut a whole out of the centre but you can certainly use a sharp knife.
Tips and tricks (Just 2 really important ones)
- Weigh your ingredients where a weight is the first measurement given.
When making cupcakes, you should always weigh ingredients out. If that’s not your thing, I can’t vouch for the results you’ll get. It only takes an extra minute or so and kitchen scales are fairly cheap.
If you don’t have or don’t want to get kitchen scales then measure your ingredients by spooning and levelling. Don’t scoop straight from the container. Spoon the flour (etc) into the cup measure, then level off with the back of a knife.
- Don’t overmix. Once you add the flour, only mix the ingredients enough to combine them and do so gently. This will result in tender, fluffy cupcakes. If you mix too vigorously, the protein will develop too much in the flour and make the baked cupcake tough.
How to store and freeze Salted Caramel Chocolate Cupcakes
- Store the complete cupcakes in the fridge, in an airtight container, for up to 1 week.
- The cupcakes (cake portion) can be frozen – wrap well in plastic wrap then into an airtight container and freeze up to 3 months.
- The buttercream can also be frozen in a ziplock bag. Thaw in the fridge, then bring to room temperature and beat well before using.
- Store the caramel in a squeezee bottle in the fridge and reheat in the microwave to drizzle over desserts.
Without further ado please make and devour these Salted Caramel Chocolate Cupcakes.
Salted Caramel Chocolate Cupcakes
For the cupcakes
- 130 g (1 cup / 4.6oz) plain (AP) flour
- 1/2 cup (40g / 1.4oz) cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g / 1 stick) unsalted butter, melted
- 1/2 cup (100g / 3.5oz) caster sugar
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 3/4 cup (180ml) buttermilk
For the salted caramel
- 250 g (8.8oz) store-bought chewy caramels
- ½ cup thickened (heavy) cream
- 1 teaspoon sea salt flakes
For the salted caramel buttercream
- 200 g (7oz) unsalted butter, softened
- 50 g (1.8oz) dark brown sugar
- 1/2 cup (125ml) salted caramel
- 2 1/2 cups icing (powdered / confectioners) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons thickened (heavy) cream (notes)
- 1/2 teaspoon finely ground salt
- Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
- Fill the cupcake cases only to about half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
- Cool in the tin for 5 minutes before turning out onto a cooling rack
For the Salted Caramel
- Place the unwrapped caramels and cream in a saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.
For the Salted Caramel Buttercream
- Beat the butter and sugar together until lightened and fluffy (4-5 minutes). Make sure to scrape down the sides of the bowl as necessary.
- Add 1/2 cup of the (cooled) salted caramel and beat well to combine.
- With the mixer on low, add the icing sugar 1 tablespoon at a time until fully incorporated. Beat on medium-high for 2 minutes, scraping down the sides of the bowl from time to time.
- Finally, add the vanilla, cream and salt and beat to combine.
- Cut a hole in the top of each cupcake with a very sharp knife. Fill each hole with about 1 teaspoon of salted caramel. If you want to, you can top the hole with a little bit of the cake offcuts but this is optional.
- Pipe the tops of the cupcakes with the buttercream
- Drizzle with some salted caramel and melted chocolate.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen Scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- I use these silicone muffin trays for all my cupcakes
- A medium ice cream scoop is very handy for portioning out the batter
- These Wilton squeeze bottles are perfect for storing and pouring the caramel sauce
- Either a stand mixer or handheld beater will work great
- A cupcake corer is great for cutting a hole in the middle but a sharp knife works too
LOOKING FOR MORE CARAMEL RECIPES? CLICK HERE
OR CHECK OUT ALL THE CUPCAKE RECIPES HERE
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