I’ll never forget the first time I tried salted caramel chocolate cupcakes. It was at a friend’s birthday party, and as someone with a massive sweet tooth, I’ve always loved chocolate.
But what made these cupcakes unforgettable was the contrast of flavors: the rich, velvety chocolate cake paired with the silky, slightly salty caramel frosting.
That moment made me realize that combining sweet and salty could create the most indulgent, balanced dessert.
Ever since then, salted caramel chocolate cupcakes have become one of my favorite treats to bake for any occasion.
Endless Customization for Any Event
Cupcakes are the ultimate customizable dessert. From the flavor combinations to the frosting and decorations, cupcakes can be tailored to suit any celebration, whether it’s a casual gathering or a special event.
With salted caramel chocolate cupcakes, you get the best of both worlds—decadent chocolate and the unexpected twist of salted caramel.
Whether you’re baking for a birthday, holiday party, or just to treat yourself, these cupcakes always hit the spot.
The Perfect Balance of Richness and Saltiness
These cupcakes combine deep, rich chocolate with the gooey sweetness of caramel, elevated by a touch of salt to create a harmonious balance of flavors.
The chocolate base is moist and fluffy, while the salted caramel frosting adds creaminess with a delightful salty-sweet finish.
It’s the kind of dessert that feels indulgent yet comforting, perfect for any chocolate lover who enjoys a bit of complexity in their treats.
Ingredients You’ll Need
Cupcake:
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 2 large eggs (room temperature)
- 1/2 cup (120ml) buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) hot water (or brewed coffee for enhanced chocolate flavor)
Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter (cut into pieces)
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt (adjust to taste)
Salted Caramel Buttercream Frosting:
- 1/2 cup (115g) unsalted butter (softened)
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) salted caramel sauce
- 1-2 tablespoons heavy cream (as needed for consistency)
- Pinch of sea salt (optional, for extra flavor)
How to Make Salted Caramel Chocolate Cupcakes
1. Preheat Your Oven and Prepare the Cupcake Liners
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Set aside.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine. Sifting helps to remove any lumps and ensures an even distribution of the ingredients.
3. Prepare the Wet Ingredients
In a large bowl, whisk together the sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Once smooth, slowly incorporate the hot water (or coffee, if you prefer). The batter will be thin, but that’s what helps create the moist texture of the cupcakes.
4. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can lead to dense cupcakes.
5. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Salted Caramel Sauce
In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it! Add the butter, stirring until fully melted. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so take care. Remove from heat and stir in the sea salt. Let it cool completely before using.
7. Prepare the Salted Caramel Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until light and fluffy. Slowly pour in the cooled salted caramel sauce and beat until fully incorporated. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency. Add a pinch of sea salt if you want to intensify the salty-sweet flavor.
8. Fill and Frost the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill the hole with a teaspoon of salted caramel sauce. Then, frost the cupcakes with the salted caramel buttercream using a piping bag or offset spatula. Drizzle additional caramel sauce over the top for extra decadence.
Can I use store-bought caramel sauce instead of making my own?
Yes, you can use store-bought caramel sauce to save time. Just make sure it's salted caramel or add a pinch of sea salt to regular caramel to get the right flavor balance.
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes and make the caramel sauce up to two days in advance. Store the cupcakes in an airtight container at room temperature and the caramel sauce in the refrigerator. Wait to frost the cupcakes until the day you plan to serve them.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle slightly before using in the recipe.
Can these cupcakes be made gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture.
Frosting Options
- Chocolate Ganache: A rich, shiny chocolate ganache will add an extra layer of decadence. Simply heat heavy cream and pour it over chopped chocolate, then stir until smooth.
- Peanut Butter Frosting: If you love the combination of chocolate and peanut butter, this creamy frosting adds a nutty twist.
- Whipped Cream Frosting: For a lighter option, whipped cream sweetened with powdered sugar can balance the richness of the chocolate cake.
- Cream Cheese Frosting: For a tangy contrast, you can use cream cheese frosting with a drizzle of salted caramel over the top.
Tips for the Best Cupcakes
Use High-Quality Ingredients
For the best flavor, use high-quality cocoa powder and unsalted butter. The quality of your ingredients really makes a difference when it comes to taste and texture.
Don’t Overmix the Batter
Once the dry ingredients are added to the wet ingredients, mix gently and stop as soon as everything is combined. Overmixing will develop the gluten in the flour, leading to denser cupcakes.
Be Careful with Caramel
When making caramel, pay close attention to the sugar as it melts. Caramel can go from perfect to burnt in just a few seconds, so keep a watchful eye on it and stir continuously.
Cool Cupcakes Completely Before Frosting
Make sure your cupcakes are fully cooled before you begin frosting them. If they’re even slightly warm, the frosting will melt and slide off the cupcake.
Best Practices for Storing Cupcakes
- At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days. Once frosted, store them in the fridge to keep the frosting from softening too much.
- In the Fridge: Frosted cupcakes should be stored in an airtight container in the refrigerator. Allow them to come to room temperature before serving to enjoy the best texture.
- In the Freezer: You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They will keep for up to 3 months. Thaw at room temperature before frosting and serving.
Happy baking!
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