Description
Hello, cupcake lovers! If you’re looking for a dessert that perfectly balances rich chocolate with the luxurious taste of salted caramel, you’re in for a treat. Today, I’m excited to share with you a recipe for Salted Caramel Chocolate Cupcakes that will satisfy any sweet tooth and leave your guests asking for more. These cupcakes are not only delicious but also fun to make, offering a little surprise with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup caramel sauce (for filling)
- 1/4 cup salted caramel sauce (for topping)
- 1/4 cup peanut butter frosting
- Sea salt flakes (for garnish)
Optional substitutions:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you’re allergic to nuts, you can use a regular buttercream frosting instead of the peanut butter frosting.
- Dairy-free alternatives like almond milk or coconut milk can replace regular milk, but this may slightly alter the texture.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Then, stir in the hot water to create a smooth batter. This step helps to keep the cupcakes moist and tender.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before proceeding to the next step.
- Fill with caramel: Using a small knife or a cupcake corer, remove the center of each cupcake. Fill the hole with caramel sauce, then replace the cupcake top.
- Frost and garnish: Frost the cupcakes with peanut butter frosting and drizzle with salted caramel sauce. For a finishing touch, sprinkle sea salt flakes on top.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before starting. This helps to create a smooth batter and even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Test for Doneness: Ovens can vary, so start checking your cupcakes at the 18-minute mark. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.