Salted Caramel Cupcakes
There’s something undeniably magical about the combination of chocolate and caramel. When you mix that with the fluffy texture of a cupcake, you have a dessert that is simply irresistible. Today, we’re diving into the world of salted caramel cupcakes, where rich chocolate and luscious salted caramel meet light and airy vanilla buttercream. This recipe will not only satisfy your sweet tooth but also impress your friends and family. So, grab your apron and let’s get baking!
Why This Recipe Works
The beauty of these salted caramel cupcakes lies in their layers of flavor and texture. The rich chocolate cupcake serves as a perfect base, providing a moist and decadent bite. The addition of homemade salted caramel adds a sweet and salty contrast, elevating the entire experience. Topping it off with a creamy vanilla buttercream ties all the flavors together without overpowering the delicate balance of sweetness. This cupcake is a delightful treat for any occasion!
The Ingredient Lineup
To create your salted caramel cupcakes, you’ll need the following ingredients:
- For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
- For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk or heavy cream
Tools of the Trade
Before you start baking, gather the following tools to make the process smoother:
- Muffin Tin: Essential for baking your cupcakes.
- Mixing Bowls: A set of different sizes will help with mixing your ingredients.
- Whisk and Spatula: For mixing and scraping down the sides of the bowl.
- Piping Bag: Use this for decorating the cupcakes with buttercream.
- Candy Thermometer: Optional but helpful for making the caramel.
Salted Caramel Cupcakes: From Prep to Plate
Now that you have everything ready, let’s get started on these delicious salted caramel cupcakes.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they’re ready for the batter.
Step 2: Make the Chocolate Cupcake Batter
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined. Add the eggs, milk, oil, and vanilla to the dry ingredients, mixing on medium speed until smooth. Carefully stir in the boiling water; the batter will be thin, but that’s okay!
Step 3: Bake the Cupcakes
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Salted Caramel
In a medium saucepan over medium heat, melt the sugar, stirring constantly. Once melted, stop stirring and allow it to bubble until it turns a deep amber color. Remove from heat and quickly whisk in the butter until melted. Then, carefully pour in the cream (it will bubble up) and stir until smooth. Add the sea salt and let it cool to room temperature.
Step 5: Make the Vanilla Buttercream
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla extract and 2 tablespoons of milk or cream. Beat on high speed for 3-5 minutes until the buttercream is light and fluffy. If it’s too thick, add more milk, one tablespoon at a time, until you reach the desired consistency.
Step 6: Assemble the Cupcakes
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small circle from the center of each cupcake. Fill the hole with a generous spoonful of salted caramel. Pipe the vanilla buttercream on top of the cupcakes, then drizzle with more salted caramel and sprinkle with a pinch of sea salt for that perfect finishing touch!
Customize for Your Needs
These salted caramel cupcakes can be easily customized to suit your tastes:
- Switch Up the Cake Base: Use a yellow cake or even a red velvet cupcake for a twist.
- Flavor Variations: Add a splash of almond extract to the buttercream for a unique flavor.
- Decorations: Top with chocolate shavings, chopped nuts, or even a drizzle of chocolate ganache.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
Pro Perspective
- For the best flavor, use high-quality cocoa powder and chocolate in your cupcakes.
- Make the salted caramel ahead of time; it can be stored in the refrigerator for up to two weeks.
- Allow your butter to come to room temperature before making the buttercream to ensure a smooth consistency.
- Don’t skip the cooling step for the cupcakes; they must be completely cool before adding the buttercream and caramel to prevent melting.
Meal Prep & Storage Notes
These cupcakes can be made ahead of time, making them perfect for parties or gatherings. Here are some meal prep and storage tips:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you want to make them in advance, freeze the cooled cupcakes without frosting for up to 3 months. Thaw and frost when ready to serve.
- The salted caramel can be made a week ahead and stored in the refrigerator. Just warm it slightly before using.
Your Questions, Answered
Can I use store-bought caramel instead of making my own?
Yes, you can definitely use store-bought caramel for a quicker option. Just be sure to add a pinch of salt to it to enhance the flavor!
Can I make the buttercream ahead of time?
Absolutely! You can make the buttercream a day or two in advance. Just store it in an airtight container in the refrigerator. Allow it to come to room temperature and re-whip before using.
How do I prevent my cupcakes from sticking to the liners?
Make sure to use quality cupcake liners and allow the cupcakes to cool completely before removing them from the pan. You can also spray the liners lightly with cooking spray for extra insurance.
What if I don’t have boiling water?
If you don’t have boiling water, you can use hot water instead. The heat helps the cocoa powder bloom, resulting in a richer flavor in your cupcakes.
See You at the Table
Now that you’ve created these mouthwatering salted caramel cupcakes, it’s time to dig in! These treats are perfect for celebrations, casual get-togethers, or simply for indulging yourself. The combination of flavors and textures will surely leave a lasting impression, making them a new favorite in your dessert rotation. Whether you stick to the classic chocolate base or switch it up with a yellow cake, each bite is guaranteed to be delicious. Happy baking!
Salted Caramel Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they’re ready for the batter.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined. Add the eggs, milk, oil, and vanilla to the dry ingredients, mixing on medium speed until smooth. Carefully stir in the boiling water; the batter will be thin, but that’s okay!
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly. Once melted, stop stirring and allow it to bubble until it turns a deep amber color. Remove from heat and quickly whisk in the butter until melted. Then, carefully pour in the cream (it will bubble up) and stir until smooth. Add the sea salt and let it cool to room temperature.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla extract and 2 tablespoons of milk or cream. Beat on high speed for 3-5 minutes until the buttercream is light and fluffy. If it’s too thick, add more milk, one tablespoon at a time, until you reach the desired consistency.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small circle from the center of each cupcake. Fill the hole with a generous spoonful of salted caramel. Pipe the vanilla buttercream on top of the cupcakes, then drizzle with more salted caramel and sprinkle with a pinch of sea salt for that perfect finishing touch!
Notes
- Use high-quality cocoa powder for the best flavor.
- Make the salted caramel ahead of time; it can be stored in the refrigerator for up to two weeks.
- Allow your butter to come to room temperature for a smooth buttercream consistency.
- Ensure cupcakes are completely cool before frosting to prevent melting.
