If you’re craving a dessert that perfectly balances rich chocolate and luscious caramel with a hint of saltiness, you’re going to adore this Salted Caramel Chocolate Cupcakes Recipe. These cupcakes are a delightful treat that combines moist, tender chocolate cake with a dreamy salted caramel frosting that’s smooth, creamy, and so full of flavor. Whether you’re baking for a special occasion or just because, this recipe is a guaranteed crowd-pleaser that’s easy to make, irresistible to eat, and wonderfully indulgent in every bite.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Salted Caramel Chocolate Cupcakes Recipe. Each one plays a vital role, from the cocoa powder lending deep chocolate flavor to the brown sugar creating that caramel richness in the frosting. Let’s gather what you’ll need to create these beauties.
- All-purpose flour: The base of the cupcake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the cupcakes and helps with texture.
- Unsweetened cocoa powder: Delivers a rich chocolate taste without overpowering sweetness.
- Baking powder and baking soda: Work together to give a nice rise and lightness.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind everything together and add moisture.
- Vanilla extract: Adds warmth and depth to both the cupcakes and frosting.
- Whole milk: Makes the batter smooth and adds creaminess.
- Boiling water: Intensifies the chocolate flavor and thins the batter for perfect softness.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Unsalted butter (softened): Essential for the smooth caramel frosting base.
- Packed brown sugar: Creates that classic caramel richness for the frosting.
- Heavy cream: Adds creaminess and smooth texture to the frosting.
- Sea salt: Adds a delicate salty punch that balances the sweetness beautifully.
- Powdered sugar: Sweetens and thickens the frosting for that perfect finish.
- Sea salt flakes: A final garnish to enhance texture and flavor.
- Caramel sauce (optional): For drizzling and adding extra decadence on top.
How to Make Salted Caramel Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Baking Pan
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so your cupcakes bake evenly and come out easily. This is a simple but crucial step to ensure your batter rises beautifully and your cupcakes stay moist and tender.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining these beforehand ensures even distribution of the leavening agents and cocoa, which is key for that perfect chocolate flavor and rise.
Step 3: Add the Wet Ingredients
To the dry mixture, add in the eggs, vanilla extract, whole milk, and vegetable oil. Mix until your batter is smooth and fully combined. Don’t worry if the batter looks a bit thick at this point; this is the base of your moist cupcakes.
Step 4: Incorporate the Boiling Water
Slowly stir the boiling water into the batter. The batter will become quite thin, but that’s exactly what you want for incredibly tender, moist cupcakes packed with rich chocolate flavor.
Step 5: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full to allow space for rising. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. This timing ensures cupcakes are perfectly cooked without drying out.
Step 6: Cool Completely
After baking, let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Cooling fully is essential before frosting, or the salted caramel frosting will melt and lose its luscious texture.
Step 7: Make the Salted Caramel Frosting
For the frosting, melt the unsalted butter with the packed brown sugar in a medium saucepan over medium heat, stirring constantly until it boils. Let it simmer briefly, then remove from the heat and carefully stir in the heavy cream, vanilla extract, and sea salt. Once this caramel mixture cools to room temperature, gradually beat in the powdered sugar until your frosting is smooth, fluffy, and creamy.
Step 8: Frost and Garnish
Once your cupcakes have totally cooled, pipe or spread the salted caramel frosting on top. Finish off with a sprinkle of sea salt flakes and an optional drizzle of caramel sauce for that extra wow factor. These final touches create a fantastic balance of sweet and salty that makes this recipe so memorable.
How to Serve Salted Caramel Chocolate Cupcakes Recipe
Garnishes
Adding sea salt flakes and a drizzle of caramel sauce on top not only makes the cupcakes look stunning but also heightens the flavor experience by adding a crunch and a glossy finish. You can even sprinkle a few mini chocolate chips or edible gold dust for festive occasions.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance their richness. For drinks, try a bold coffee or a creamy latte to complement the chocolate and caramel notes perfectly.
Creative Ways to Present
Get playful by presenting your Salted Caramel Chocolate Cupcakes Recipe in a tiered cupcake stand for a party, or wrap each in a decorative cupcake wrapper with a little tag describing the salted caramel magic inside. For a fun twist, you can hollow out the center slightly and fill it with extra caramel sauce before frosting.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, keep them refrigerated to maintain the integrity of the frosting – just allow them to come to room temperature before serving for the best flavor.
Freezing
If you want to make these ahead for a special event, freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. When ready to serve, thaw them completely before frosting.
Reheating
A quick tip to revive cupcakes that have been refrigerated or frozen is to warm them in the microwave for about 10 seconds. This warms the cake without melting the frosting too much, bringing back that fresh-from-the-oven softness.
FAQs
Can I use salted butter instead of unsalted in the frosting?
Yes, but reduce the added sea salt in the frosting to avoid it becoming overly salty. Using unsalted butter allows you full control over the salt balance in this recipe.
What if I don’t have boiling water? Can I use hot tap water?
Boiling water intensifies the cocoa flavor and helps with batter texture, so boiling water is best. If you don’t have access to boiling water, very hot tap water can work, but the flavor might be slightly less intense.
Can I make these cupcakes gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Just make sure the blend is suitable for baking and measure carefully for best results.
How do I avoid soggy cupcakes when adding caramel sauce?
If you drizzle caramel sauce too early or too heavily, it can seep in and create sogginess. Add caramel sauce just before serving, and use sparing amounts to keep the topping delightful without compromising the cupcake’s texture.
Is there a way to make the frosting less sweet?
You can reduce the powdered sugar slightly or increase the sea salt a bit for a more balanced contrast. Just be careful not to overdo the salt, as the salted caramel frosting relies on a delicate harmony between sweet and salty.
Final Thoughts
This Salted Caramel Chocolate Cupcakes Recipe is truly a gem for anyone who loves the beautiful marriage of deep chocolate and rich, buttery caramel with a touch of salt. It’s straightforward enough for a weeknight treat but elegant enough for celebrations. I can’t recommend trying this recipe enough — it might just become your new favorite indulgence to bake and share with friends and family!
Print
Salted Caramel Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Chocolate Cupcakes combine rich, moist chocolate cake with a luscious salted caramel frosting for an irresistible dessert perfect for any occasion. The cupcakes are lightened with boiling water for a tender crumb, while the homemade salted caramel frosting adds a perfect balance of sweet and salty flavors.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup vegetable oil
Salted Caramel Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups powdered sugar
- Sea salt flakes, for garnish
- Caramel sauce (optional, for drizzling)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ready for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine the dry components thoroughly.
- Combine wet ingredients: Add the eggs, vanilla extract, whole milk, and vegetable oil to the dry ingredients, mixing until the batter is smooth and evenly blended.
- Add boiling water: Gradually pour the boiling water into the batter, stirring gently. Expect a thin batter which is normal for this recipe and helps create a moist cupcake.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool cupcakes: Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare the salted caramel frosting: In a medium saucepan over medium heat, melt the softened butter and brown sugar together, stirring constantly until the mixture reaches a boil.
- Simmer and add cream: Allow the caramel to simmer for 2-3 minutes, then remove from heat and stir in the heavy cream, vanilla extract, and sea salt to develop the frosting’s rich flavor.
- Cool caramel mixture: Let the caramel mixture cool to room temperature to ensure it will whip properly with powdered sugar.
- Beat in powdered sugar: Gradually beat in the powdered sugar into the cooled caramel mixture until the frosting is smooth, fluffy, and spreadable.
- Frost the cupcakes: Once cupcakes are completely cooled, pipe or spread the salted caramel frosting generously onto each cupcake.
- Garnish and serve: Finish with a sprinkle of sea salt flakes on each cupcake and drizzle with caramel sauce if desired for an extra touch of sweetness and saltiness.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use good quality cocoa powder and vanilla extract for the best flavor.
- The boiling water thins the batter but contributes to a moist, tender crumb.
- For a richer caramel flavor, use a dark brown sugar instead of light brown sugar.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes back to room temperature before serving for best taste and texture.
