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Homemade Salted Caramel Cupcakes photo

Salted Caramel Cupcakes

Indulge in these Salted Caramel Cupcakes! Rich chocolate meets luscious salted caramel and creamy vanilla buttercream for a heavenly treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Salted Caramel:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 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

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag
  • Candy Thermometer

Method
 

Salted Caramel Cupcakes: From Prep to Plate
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they’re ready for the batter.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.