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
Scale
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.
