Chocolate Salted Caramel Cupcakes
You didn’t think that I’d tease you with salted caramel sauce yesterday and not provide you with something deliciously evil to do with it, did you? As I mentioned when we talked about the sauce, I’ve had a lot of fun with salted caramel baked goods over the last year, and I have loved each and every one of them. Yet, there was something missing. One crucial recipe that I had yet to perfect. Salted Caramel Buttercream Frosting. After seeing (and trying) tons of salted caramel cupcakes at various cupcake shops, I kept meaning to make my own. How something like that gets pushed to the back burner, I’ll never know. You all have Michelle C. to thank for getting salted caramel cupcakes back to the front and center of my mind, where it absolutely needed to be. Michelle shared a photo of her brand new KitchenAid mixer that she received as a Mother’s Day gift on the BEB Facebook page. When I asked her the first thing she made, she said she was waiting to break it in with a salted caramel cupcake recipe, and was waiting to see one from me. I can’t have me be the only thing standing in the way of a woman and KitchenAid bliss, so I made it my business to catapult salted caramel cupcakes to the top of my “to do” list. Well, Michelle, I hope you love these cupcakes as much as I did, and that they make your inaugural KitchenAid baking experience fun and delicious!
When it comes to salted caramel cupcakes, there is certainly no shortage of variations. Salted caramel cupcakes with salted caramel frosting. Brown sugar cupcakes with salted caramel frosting. Vanilla cupcakes with salted caramel frosting. Chocolate cupcakes with salted caramel frosting. As you can tell, there was definitely one constant – salted caramel frosting. That was perfect, since I already knew, without a doubt, that my cupcakes would be adorned with salted caramel buttercream frosting. Now, what type of base to use?
I thought long and hard about it, and at first was leaning towards an all-salted caramel cupcake, but then stepped back from the ledge. I thought it might be a little overkill. Salted caramel is awesome, but I think the essence of it really shines when it’s used in combination with a contrasting flavor and texture. That’s what makes it such an amazing pairing with brownies, ice cream, and hot chocolate. At the end of the day, I couldn’t ignore my infatuation with all things salted caramel and chocolate. A chocolate cupcake it was!
While there isn’t any salted caramel used directly in the cupcake itself, there is one part of the process that creates a caramel-like flavor, which adds to the recipe as a whole. Instead of beating together the butter and sugar in the mixing bowl as most recipes would call for, the butter and sugar are cooked slowly in a saucepan until the butter is completely melted. The result is a little bit of a mix between a nutty, caramel flavor and smell, and that of browned butter. I wish I could have supplied you with a scratch and sniff here! That one little step adds volumes in terms of flavor and how well the chocolate cupcake complements the salted buttercream frosting.
So, there you have it. An incredibly moist, amazing chocolate cupcake with just a hint of caramel undertones, topped with a salted caramel cream cheese buttercream frosting. Drizzle a little extra salted caramel sauce on top and finish off with a pinch of flaky sea salt, and you have one seriously phenomenal cupcake.
One year ago: Peanut Butter Brownies
Two years ago: Guacamole
Chocolate Salted Caramel Cupcakes
Ingredients
For the Cupcakes:
- ½ cup (43 g) plus 1 tablespoon Dutch-process cocoa powder
- ½ cup (125 ml) plus 1 tablespoon hot water
- 2¼ cups (281.25 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) plus 1 tablespoon unsalted butter, at room temperature
- 1 ⅔ cups (333.33 g) granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- ¾ cup (172.5 ml) sour cream
For the Salted Caramel Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 8 ounces (226.8 g) cream cheese, at room temperature
- ½ cup (113 ml) salted caramel sauce
- 4 cups (480 g) powdered sugar
To Garnish:
- Salted Caramel Sauce
- Fleur de Sel, or other flaky sea salt
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.
- In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.
- Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.
- Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.
- To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel. (Note: I used an Ateco #864 decorating tip to frost these cupcakes.)
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are absolutely amazing! Every time I make them, they are a huge hit.
This is the best salted caramel recipe out there. I make it every few weeks. It has a deliciously rich flavor and the recipe itself is easy to follow. BEB always comes through with the best recipes.
Sounds amazing.
Any special considerations is I half the recipe? Advice for how to measure 1.5 eggs? Hmm. Thx!
I made this and they were really good. Next time I am going to try caramelizing the butter and sugar more so that the flavor is a bit stronger but otherwise, awesome. I’m going to try it as a cake next!
Would the caramel frosting be good on vanilla cupcakes?
I made these for my Nan’s birthday and they were amazing. People said the best cupcakes they have ever had. I saw your nutritional info at the bottom for the whole cupcake, but do you happen to have the nutritional info for a tablespoon of just the frosting? Thank you!!!
Hi Katie, So thrilled that these were a big hit! Unfortunately I don’t know the nutritional info for just one tablespoon of frosting, I’m sorry!
Doubled the recipe and made a big cake for my twins 8th birthday. Delicious cake, beautiful and rich. Thank you for this easy and straightforward recipe. My babies were so happy!
What size pans did you use? How long did you bake for? I’m considering this recipe for my daughter’s birthday.
Decadent and simply amazing. I made these for coworkers, and they were a huge hit. Thank you for sharing your recipes with us!!
Tastes amazing! It’s the perfect blend of chocolate and salted carmel. I used the homemade salted carmel recipe and turned out really good!
Perfect combination of flavors . . this is hands down the most requested recipe I have used in an age. Thanks!
Would there be any harm in adding the salted caramel after the powdered sugar is mixed in? I need to make one batch of regular cream cheese frosting, too.
I Love Love Love your salted Carmel sauce! I was excited to make these cupcakes. I messed up somewhere. My cake was dry and crumbly. Any ideas where I might have messed up? When I put the butter and sugar together over heat, should it have still be grainy? (Mine was). ❤️
Just amazing…I can’t even put it into words. The flavors are wonderful and the icing can’t be beat!!! They were labor intensive but I have to say this is my first time making the caramel (and with out the thermometer) and they turned out perfect!!! My husband says he’d give them 6 stars, Thanks so much for the wonderful recipe!
Fantastic recipe– just made it today and it was a huge hit. Very moist cupcake and the frosting was the perfect amount of sweet with a little salty. I am definitely saving this to make again. The only thing I’d change is to halve the frosting recipe– I have so much leftover (even though I piled it on!), I’ll probably have to make a new batch of cupcakes (oh no, twist my arm).
Thanks for the great recipe!
I made these for a party on the weekend and they were a huge hit. The salted caramel is to die for. Thanks for sharing a perfect recipe!
I am absolutely in love with everything about this recipe! I have been making these cupcakes for people on various occasions for about 3 years. I started with the caramel sauce (which is now my absolute go to caramel sauce recipe), then I made the frosting and put it on cupcakes I made from a mix, and most recently, I tackled everything – cupcakes, caramel sauce, and frosting. This recipe has never been anything less than a total hit, and people request me to make them all the time. Baking is so calming to me, and it also makes me smile to bring joy to others through food. I thank you SO MUCH for having such an accessible website with delicious recipes that allows me to share your creations with others. I love the pictures, helpful hints, and straight forward ingredients. Thanks for helping build confidence in this home baker!! :)
I would like to make this in a cake. Any idea how the dimensions convert and what size pan I would need? Thanks!
Hi Liz, This recipe will yield a 9×13 cake or a double layer 8″ or 9″ cake. Enjoy!
Absolutely delicious! Thanks so much for this recipe, these cupcakes are a mouthful of heaven!
How brown eyed baker. I love your margarita cupcakes!!!! Best one yet!
Will try to make the salted caramel choco cupvakes. What kind of caramel sauce brand did you use?
Hi Eileen, I actually use homemade salted caramel sauce for this recipe, which is linked to in the recipe above.
Hi,
I thought I’d make these for an bridal shower and I wondered if i could make the batter ahead of time.
Is that weird?
I tried making this today and the cupcake came out perfectly moist and tender and i’m afraid that making this and keeping in the fridge overnight will cause them to lose some of their moisture.
Let me know if i’m being paranoid. Any tips on how to store for event?
Much appreciated. :)
You can ignore my question. I did a bit of legwork and the answer would be no. I read leavening agents like baking powder start to break down after a half hour. Thought I’d share this info with folks just in case anyone else is wondering.
:)
Hi Carrie, I was going to say the same – the leavening starts to lose its potency after a short while so it’s generally not a good idea to make cake batter ahead of time. You can leave them at room temperature if it’s COOL room temperature (no warmer than 70 degrees), but if you store in an airtight container in the refrigerator, then bring to room temperature before serving, they should not be dry.
Delicious! Took me two tries to get the caramel right, then baked my way to heaven. Thank you!
These were absolutely fantastic! I have made them multiple times and they have never failed! Well done!????
Most Delicious cupcakes ever!
Hi! I’m so obsessed with your cupcake recipes, it’s stupid. I know it can get a little wonky as we try and double/triple baking recipes. Can you tell me how it may effect cupcakes if we’re tripling the recipe?
I also saw on one of your responses that you can refrigerate frosting for about 5 days before using – is that all frosting? or just this one?
Thanks so much!!
Hi Chelsea, I haven’t tried scaling this recipe, so I couldn’t say for sure how they would react to tripling the recipe. As for the frosting, in general any American buttercream (butter, powdered sugar, some flavors/milk) will keep that long.
Can i use regular cocoa powder (unsweetened) instead pf dutch processed?
Hi Rachel, It SHOULD work, but I haven’t tried it, so there could be some variance in how the cupcakes raise.
These cupcakes are amazing and definitely my favourite! I made them for my birthday and didn’t have time to make from scratch on the day of – so I made the batter ahead of time and froze it in a freezer bag. Then defrosted in the fridge, cut the tip and ‘piped’ into liners. So easy and tasted just like fresh (I have made this recipe fresh before). I also made the caramel sauce ahead of time, but made the icing fresh. The left over icing that I used a few days later wasn’t as good (had some lumps in it that clogged the piping bag) but nonetheless usable and just as tasty! Highly recommend!
Is the butter/sugar mixture supposed to be grainy?
I cooked it on med/low until almost boiling, and the sugar still had not melted. I transferred to my kitchen aid anyway, and 10 minutes later it still is not cool.
Is this how it’s supposed to be? I’m still at the point of being able to restart if necessary. I appreciate any help, as this is my daughter’s birthday cake. :-/
Hi Lori, It should be smooth and melted and the sugar should have dissolved. On medium-low, it shouldn’t be close to boiling, so I would try a lower heat on your stove.
Your salted caramel sauce recipe is my go-to, I love it! Not exactly sure what happened, but this time I had some issues cooking it consistently. The sugar clumped up and wouldn’t melt, however I could smell it burning/candying so I went ahead and added the butter and cream. Still didn’t incorporate, so I ended up getting candied pieces of uncooked sugar that I had to break down with an immersion blender to salvage it. Somehow it still came out delish, even if lacking a bit of the nuttiness and rich texture it normally has.
I was a bit hesitant about the actual cupcake, thinking maybe it needed some ganache or caramel filling to make it interesting if not moist, however I’m so surprised to say how much I LOVE this cake recipe! Toasting the butter/sugar mixture gives it so much flavor, and if you pull them out of the oven RIGHT at 18 mins (even though the tops give way to touch and seem underdone) they are super moist and the exact perfect density that I don’t even want a filling in these. Plus that frosting? Man. My coworkers wanted extra to put on their bagels for breakfast. I will say that I used maybe 3/4c if not slightly more of caramel in the frosting instead of the 1/2c listed because it wasn’t a very strong salted caramel flavor otherwise.
I’m not one to repeat a recipe, but you can bet this will become a staple in my kitchen! Thank you!!!
I absolutely love this recipe! Such a great pairing with the salted caramel and the chocolate cake is so moist and delicious!
Question, if I wanted to make this recipe into a 9-inch layer cake with two layers, would I be able to use the same recipe but just bake the cakes for longer? Would I need to increase the amount of batter or frosting? I’ve only baked cupcakes and have never made a layer cake before, but my co-worker is requesting this cake for her birthday. Thanks in advance!
Hi Jenny, Yes, you can use the same recipe and will just need to increase the baking time. If you want to both fill and frost the cake with the frosting, I would double it.
Thanks, Michelle! I made this into my second layer cake ever this morning, and it turned out great! I decreased the baking time to 300 degrees (to try to decrease the dome) and baked for about 35 minutes. I still got the dome, but the cake was perfect!
They are seriously good!! But do these cupcakes have to be refrigerated?
Hi Helen, If you need to store them overnight or for an extended period of time, I would refrigerate them.
Hi! Just made the salted caramel sauce and am looking forward to making the cupcakes in a couple of days. I read that I will need to warm the sauce in order to have it the right consistency for the frosting. Assuming I let it cool so it doesn’t ruin the frosting going in warm. Is that right? Sorry if you have already answered this… I tried to look through all of the comments! Thanks!
Hi Katharine, Yes, definitely let it cool down. Enjoy the cupcakes!
I am making these cupcakes friday for a baby shower i am hosting Saturday> I guess my question is will they be okay sitting over night? Will they dry our? Should i wait and frost them before i leave saturday?
Hi Haley, You can frost them on Friday, but I would store them in an airtight container.
The frosting is soooo goooood but it is very runny. I followed the recipe, thought..I had to put the frosting in the refrigerator for 45 min so I can pipe it. Maybe I beat it too long… but over all, I loved it !!!
Thanks
Hi, if I were to turn this into an 9-inch layer cake, how long would you suggest I bake it? Thanks. :)
Hi Reg, I have not made this particular recipe into a cake, so I don’t know how long exactly, but likely a little bit longer than the cupcake recipe.
I made these cupcakes and they are amazing. The chocolate cupcake is moist and rich. The frosting is creamy(it doesn’t taste to Caramely so you might want to use the extra for a garnish). Also we baked a rolo in the middle for extra yummyness. I give this recipe five stars.⭐️⭐️⭐️⭐️⭐️
Found this recipe and made it for a cupcake contest at my local library. These cupcakes were so unique and very yummy! I won the ‘People’s Choice Award.’
Thanks, Brown Eyed Baker!
Hi Michelle, I would like to make mini cupcakes with this recipe. Do I still bake them the same amount of time as standard size cupcakes?
Thank you
Hi Summer, No, you would need to reduce the baking time.
Michelle, Which recipe do you personally like better, these or the Ultimate Chocolate Cupcakes, aside from the Caramel and the Ganache difference.
Can you sub greek yogurt for sour cream?
Hi Ashliee, I have not tried this substitution and am not sure how it would affect the recipe.
Love these cupcakes! I core and fill with the caramel and then top with the frosting. I’ve gotten many requests for these. I’ve even made it into a cake. I poked holes all over the bottom layer and drizzled the carmel sauce, let it soak through and then frosted, placed the top half on and frosted the entire cake. It was a big hit!
Hi
I tried making these cupcakes with the exact measurements.after about 15 minutes in the oven they over flew the cases despite having fill them half way.what could be the problem?thanks your helping in advanced.
Hi,
could you also maybe post the recipes in grams, i tried with cups/converted them to metric and it came different each time.. but i love the recipes you post… thank you
Does this recipe work when doubled? I need to make a ton of cupcakes…..
Yes, it shouldn’t be an issue.
I made this recipe a few weeks ago and the chocolate cupcake recipe is my favourite yet! I was wondering if this recipe would work fine if I doubled (or tripled) it to make a layer cake?
Hi Michela, I’ve never tried converting this to a cake, so I can’t speak to how it would work. If you try it, let me know how it works for you!
I made these cupcakes substituting in a gluten free flour blend, which always makes me nervous the first try, but they came out so incredibly fluffy and light. No crumbly mess. I did have to bake them an extra 12 minutes though.
I went with a buttercream frosting sans caramel in it but then drizzled the salted caramel over top of it. Huge hit. Thanks for the great recipes!
I was trying to find a delicious and interesting recipe for baking cupcakes and landed up here! This was my second batch of cupcakes I’ve ever baked and I was nervous. I used this recipe, varying as little as I could from the ingredients, and I made an amazing batch! Thank you for posting everything online! I only used the cupcake part of the recipe but I love it so much I want to try to make the icing next time. :)
Can this cupcakes be frozen with the salted Carmel frosting?
Hi Randi, I would not recommend freezing these with the frosting. If you’d like to freeze them, freeze just the cupcakes, then thaw and frost when you plan to serve them.
I made these the other day for my family (hello procrastibaking!) and they were literally the BEST THINGS I HAVE EVER TASTED!!! Thank you!
I will be making the Chocolate Salted Caramel; as well as Lemon Limoncello and Mocha with Espresso, for a bake sale at my husbands work (to support The Wounded Warrior Project). I can’t wait to share your wonderful cupcakes with some wonderful service personnel. I would also like to thank you for such a wonderful website/blog. Your cupcakes (Lemon-Limoncello, Mocha with Espresso Buttercream, Margarita, and Irish Car Bomb cupcakes were enjoyed immensely at our daughter’s wedding in March. Thank you, Thank you, Thank you.
I have tried baking this cupcake. Replaced the sour cream to plain yoghurt. Super moist chocolate cupcakes. But how come my cupcake turn out not evenly flat but look like a small mountain shape. Why is this so?
Hi Christina, Some cupcakes will have a little bit of a dome to them; mine are not perfectly flat either.
Can advise me the grams in each items:
-1/2 cup plus 1 tablespoon cocoa powder
-1/2 cup plus 1 tablespoon hot water
-2 & 1/4 cup purpose flour
-1 cup plus 1 tablespoon unsalted butter
-1 & 2/3 cup sugar
3/4 cup sour cream
thanks
Made these chocolate cupcakes but reduced sugar to one cup and used another recipe I was familiar with for the caramel. These cupcakes are crazy delicious and the best I’ve ever made.. can’t wait to make another batch! Thanks for sharing:)
I made. I loved so kept making them as gifts. Everyone went crazy over them
Does it matter if the Dutch processed cocoa is sweetened or not? Most of the ones I’m finding online from William Sonoma or Ghiradelli are sweetened. Which brand do you use?
Thanks.
Hi Amy, True Dutch-processed cocoa should not be sweetened at all. You don’t want any sugar added to any cocoa powder that you use. I use either Penzeys or Valrhona Dutch-process cocoa powder.
These look amazing! I’m super excited to try them. But, I was wondering if it would still work if I half the recipe?
I haven’t halved the recipe myself, but I think it should work okay. Let me know how it goes!
Hi Michelle ,
when do u add the salt to the caramel sauce.
Hi Nona, At the end.
Can u please tell me how much of this butter is in grams?
Hi Ana, For the cupcakes – 241 grams of butter. For the frosting – 227 grams.
Hi Michelle,
a wonderful recipe – just finished these cupcakes and would like to make a couple of points…
When making the caramel sauce I didn’t use a candy thermometer – I found that the colour – reddish brown came up rather quickly so my sauce has a very slightly burnt taste – also when I added the salt I didn’t stir enough to incorporate it, so there was a fair bit of salt crystal at the bottom of the pot.
The frosting is out of this world – couldn’t stop taste-testing it!
I’m taking the cupcakes into work tomorrow and will get the low-down on how they really taste. All in all I’ll definitely try the caramel sauce again and aim to correct the minor problems – hope this is helpful to others about to try your recipe.
thanks so much.
Sandra
I made this frosting last night…mmmm DELISH! However the frosting doesn’t seem to have a firm enough consistency to stay “pretty” on the cupcakes. I stopped and refrigerated the remainder of the frosting to inquire how I can tweak it to make it work. I am wondering if I over whipped the butter and cream cheese. Can I add powdered sugar to firm it up? Thanks..I am so looking forward to sharing these! (BTW, I made the cupcake recipe you have with this frosting but also the Ultimate Chocolate Cupcake recipe and I am planning on frosting the UCC recipe with this = heavenly!)
Hi Darcy, You can use more powdered sugar to firm it up; refrigerating should also help.
WOWWWWWWWWWWWW! These cupcakes have left me speechless! I’m a relatively novice baker and I just produced the most DIVINE cupcake ever courtesy of YOU! THANK YOU! I truly cannot express how delicious this recipe is and how awesome your directions were :)
I need to make chocolate cupcakes for a 4 year old birthday party and, seeing as I love your site, I thought I’d check here first. I like the sound of the cake recipe, but don’t really want to do the frosting 1) Don’t know if an average 4 year old will like the salted carmel, 2) seems like too much work for the occasion (but still sounds delicious). Do you think this would work with just a regular buttercream frosting?
Hi Yulia, If you’re looking a simple chocolate cupcake recipe, I would recommend this recipe (minus the ganache filling): https://www.browneyedbaker.com/2013/08/19/best-chocolate-cupcakes-recipe/. If you want vanilla buttercream, this is my favorite:
https://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/
I hope that helps!
Hi! I always have problems with cheese frostings… The texture is always too runny, not thick…. :( Could you give me some advice?? Thanks a lot!
Hi Flavio, Be sure to use full-fat cream cheese (low-fat cheese has a higher water content and can make frostings thin); I also have found out that Philadelphia cream cheese has a higher fat content than generic brands.
My carmel sauce came out great! unfortunately the frosting came out pretty soupy and didn’t really taste like carmel at all. I think the powered sugar was too overwhelming. Pretty disappointing but i’ll have to try it again with a different frosting recipe!
Wonderful cupcakes, I’ve made them for my little nieces over the weekend. They absolutely loved it, planning on making some more this week.
Thanks,
S.siva
The icing and the sauce is absolutely amazing, but I found the cupcake recipe a little dry and dense. But they were a hit at the party anyway, and I was asked by several bakers in the crowd for the recipe! Thanks for sharing.
Can store bought salted caramel sauce be used?
Yes, you could use store-bought salted caramel sauce.
Hi Michelle :) thanks so much for the recipe! i tried it today and everything seemed great until the frosting. I followed the proportions exactly but my frosting turned out way too runny and it was impossible to pipe :( it tasted great though but no way it could become frosting because it was just way too runny. any ideas why?
for cream cheese, i used Philadelphia cream cheese (the ones sold in a block) — it is it the right one to be using?
in the end, to salvage the cupcakes, i used some ready-to-use cream cheese Philadelphia frosting which had a hint of lemon and then dolloped salted caramel sauce over because i just so wanted my salted caramel cupcakes. they are okay but not the best i guess? help please? :) thanks so much!
Hi Roys, Did you happen to use low-fat cream cheese? That is often the culprit in runny frostings that call for cream cheese.
Absolutely Delish! I made these for a work potluck and they were a hit.
I made these, followed the recipe exactly, and they were delicious!
Hi! This looks so yummy!! I have tried salted caramel frosting before and I find too sweet. I would love to try the recipe and I was wondering if this frosting is stable enough to be out in room temperature? Thank you !!
Yes, you can keep them at room temperature.
After tasting chocolate and salted caramel at a local cupcake shop, I decided to find the perfect recipe to try myself…and here it is! These cupcakes would have to be the best dessert I have ever tasted. I didn’t realise how well chocolate and caramel worked together. thank you for sharing!
These are some of the moistest cupcakes I’ve ever made! They do not disappoint! The caramel froze on me while I was adding the cream, but I think it was due to my stove not staying at an even temp more than anything.
This is the 4th recipe I’ve used from your stockpile and all of them have held true to form. Thanks for being super reliable and unique!
Hi, Hoping u can help me. My father-in-law has requested me to make cake for 100 guests at some event he is organising, so I thought I’d make mini-vanilla cupcakes with caramel cream frosting and a drizzle of butterscotch sauce. But I have a Q – do I have to drizzle the sauce just before serving or can I do the entire thing in advance n leave it in the fridge till serving time? If i do the latter will the sauce harden on top of the cream? If I drizzle just before serving do I have to make sure its room temp? coz if the sauce is warm I’m guessing it will kill the cream…? Sorry for the million Qs, just dont want to let him down!
I think you’ll be fine making them in advance and refrigerating. Butterscotch sauce should not harden in the fridge.
Tried this recipe. Got 18 cupcakes though but the cake is so light. I was so afraid to try the frosting I just bought a cream cheese frosting from the supermarket and drizzled it with caramel syrup! It tastes really good
Hi Michelle,
I just had to drop you a quick note to say that these are absolutely marvelous! I just finished making them – and 4 have already been gobbled up by my mum and kids! The buttercream combo is excellent…..it goes so well with the chocolate base.
Looking forward to trying out more of your delicious concoctions :) By the way, your Vanilla Cupcakes with Vanilla Buttercream are my staple recipe now :).
Have a great weekend!
I only have 1 3/4 cups unsalted butter left so do you think I could use salted butter for the rest and omit the actual teaspoon salt itself? Would it make a difference?
Hi Vika, You totally could do that. Enjoy!
Also, I found Hershey’s cocoa powder “Special Dark”- a blend of natural and dutched cocoas. Would that be the correct cocoa powder to use for this recipe?
Hi Kiki, Hershey’s Special Dark is okay in a pinch, but I definitely recommend investing in some high-quality Dutch-process cocoa powder if you enjoy chocolate recipes!
Hi Michelle,
I can’t wait to make these cupcakes for my family and friends. But I have a question. Why did you use all purpose flour instead of cake flour? I notice recipes vary with this and I never know which is best to use. Thanks in advance!
Hi Kiki, I have made cupcakes that use all-purpose flour, cake flour and even bread flour. It all depends on what the other ingredients are, and how sturdy they need to be. I would stick with whatever the individual recipe calls for.
I have a couple of silly questions. What is the difference between unsweetened cocoa and Dutch processed cocoa? I want to make these yummy cupcakes but do not have this kind of cocoa. Can Dutch processed cocoa be purchased at a “regular” grocery store or do I need to go to a specialty store?
Hi Dawn, Dutch-process cocoa powder has been treated with an alkalizing agent, which gives it a mild, deep chocolate flavor. Some grocery stores carry it, but most folks find that they need to order it. I haven’t tried this recipe with regular unsweetened cocoa, but you can probably use it here.
Does anyone know if these cupcakes and the frosting be made ahead of time and frozen like the strawberry cupcakes and frosting?
Hi Dawn, You can freeze the cupcakes, but I wouldn’t recommend freezing the frosting.
I have frozen the frosting before with much success!
The deliciousness is mocking me!
Hi Michelle, I’ve never made cupcakes or a bundt cake (always sheet cakes or layer cakes), but I WANT to use this recipe to make a bundt cake. Do I need to adjust the ingredient portions, or baking time? Thanks so much!
Hi Marysue, You can use this recipe as-is, but you will need to increase the baking time. I can’t say for exactly how long since I haven’t made these in a bundt cake. Enjoy!
I made jars of your carmel sauce last year for neighbor Christmas gifts. It was a huge hit! Now I must try some cupcakes. I’m thinking I will make a hole in the middle of the cupcake and add in some hidden salted carmel. Yum!
I made these for a birthday party on Saturday. Although I used a different recipe for the cupcakes, I followed the recipe for the caramel sauce and frosting. These were amazing! The slight but distinct flavor of the salt is perfect. I will definitely make these again. Thank you, Brown Eyed Baker. I look forward to trying other recipes from your website.
AMAZING CUPCAKES!! I just made these for my porker boyfriend and he ate 3 in one sitting! These cupcakes and the red velvet are his favorite!
Adorable Blog!! And uh, these look incredible! I’m totally making these for my mother-in-law’s birthday coming up. She’s a chocoholic, but the salty caramel will make them that more special. YUM!
I made these to enter into a baking competition at my work to fundraise for cancer …. and they won the competition!! I am a very inexperienced baker, so can’t tell you how pleased I was with the result. I made one alteration to the recipe – I used normal thick cream instead of sour cream. The cupcake mixture was super fluffy, and the carmal sauce (although it took me 2 attempts) was delightful!! I found that the icing was perfect, and formed lovely peaks and piped beautifully… I think the key is mixing as long as the recipes says. Thanks for this amazing recipe!!
If your in a pinch you can modify the caramel sauce by using pre made. Heat store bought caramel sauce over low and add sea salt to desired taste. Not as good as the homemade stuff but not a bad substitute if your in a hurry.
I just made these for my high school chemistry project that highlighted the carmelization process, and while it took me three tries to master the caramel sauce (I ultimately had to use the wet method, but didn’t alter the recipe), it was SO worth it in the end. However, the only issue I had with this recipe, and others that have add ins to their frosting, while this one wasn’t the drippiest frosting I’ve ever encountered, I could never get those stiff peaks that were seen in the picture. But don’t get me wrong, the cupcakes and frosting are a DELICIOUS duo, and totally compiment the sauce. So despite that minor problem, I really recommend people to try this, or in the very least the sauce. It’s to die for!
Can I use just plain old fashion Hershey cocoa? I cannot find the Dutch cocoa. How will it affect the taste? Any suggestions? thanks, sue
Hi Sue, You can use regular unsweetened cocoa if you don’t have Dutch-processed. As for the taste, Dutch-processed cocoa powder provides a deeper, richer chocolate flavor.
I used unsweetened cocoa and they came out delish!
I am so happy I made these! I used your recipe for dark chocolate cupcakes instead because it’s amazing and I love it! I halved the recipe for the dark chocolate cupcakes to make 6 cupcakes and I halved the caramel icing recipe but I forgot that half of this is for 12 cupcakes…now I have all this amazing icing left over and was wondering what else you recommend I do with it (besides eat it with a spoon). It’s siting in the fridge right now, how long will it last there before I should just bite the bullet and make more cupcakes to ice?
It should last for about 5 days, covered or in an airtight container. Be sure to re-whip it before using!
Hmm….Looks Delicious ! Will make it to day ;-) I have made the salted caramel sauce. yesterday, and it was delicious……..But I have burned me in my finger and it really hurts it’s worse than you burn in the oven!
These cupcakes are delicious! Burnt my fingers on the caramel sauce (whoops!) and my kitchen looks like a bomb hit it but the cakes are totally worth it. Will be making these again! Made way too many so I am taking a few round to the neighbours, guessing I’m going to be pretty popular this week :) Thanks for the recipe!
i am making several types of cupcakes for a bridal shower. I can’t possibly make all of them the day of the party. I’d like to freeze the cupcakes prior to icing/frosting them. Any tips?
Hi Pam, I would wrap them individually in plastic wrap and place in a freezer bag.
This recipe looks delish, but I can’t find dutch process cocoa powder!
Any chance I could use regular cocoa powder? Do I need to change anything else if I do this?
Thanks!
Hi Jess, You could substitute natural unsweetened cocoa powder for the Dutch process without changing anything else. If you want to get Dutch process cocoa powder for future recipes (I highly recommend it!), you can order it from places like King Arthur Flour, Penzeys or Amazon.
Hello! I made this frosting and the caramel sauce it was such a huge hit! QUESTION: How long can this frosting stay out at (slightly cooler) room temperature (luckily San Diego is experiencing some cold weater!) inside a cupcake box wrapped in saran/clear wrap? I dont want to refridgerate the cuppies because they will dry out :).
Hi Janelle, I would say probably a day, two days max. Enjoy!
These cupcakes were just as amazing at advertised and the recipe was excellent, as always. You have a gift for creating excellent food that can be consistently replicated in the home kitchen!
To make them even more yummy, I just HAD to hollow out the middle and fill them with the amazing Salted Caramel Sauce BEFORE I frosted them. Yep…..even better!!!!!
The only problem i had and i even cooked it under bake time wS that it
Came out dense/muffin like. Not very moist
Or cakelike. Help??
oh so…. lovely…. my feedback will follow soon..
I’m so not a cake person. I wanted to make something that my husband would love. Well, these were great!!! Although we could have cut the cream cheese frosting and the Carmel sauce in half, I couldn’t stop eating them. My husband remade the cupcake recipe without the coco and made a cake so we could use the rest of the frosting. Great cupcake recipe!!!!!
Made these cupcakes! They are so good, definatly a keeper
Made these for my new man friend last night. He said they were the best cupcakes he’s ever had. Sentiment was repeated when I brought them to work today! Your pumpkin spice cupcakes were amazing as well. On to lemon limoncello for my Italian guy. Thanks!
I am having a problem melting the butter and sugar together its lumpy and oily?? help!
Hi Bridget, I’m not sure how it could be lumpy? You want to cook it over low heat, stirring as needed, until the sugar is melted, which will eliminate any lumps.
Since the frosting contains cream cheese, do the cupcakes require refrigeration? I’m worried that if I need to make the cupcakes a couple days in advance and refrigerate them that it’ll dry out the cupcakes.
Hi Andy, I keep my house on the cool side, so I tend not to refrigerate even cream cheese-frosted cupcakes. Like you said, refrigeration tends to dry them out. If you’re going to eat them within a couple of days, I’d just leave them at room temperature in an airtight container.
Dangerously delicious is how my husband described them. I asked him if he would likes cupcake with his salted caramel sauce, as they are completely smothered!! I wanted tow make your red velvet cupcakes as I’ve just bought some red food colouring gel but wasn’t sure about quantity. Also have a hankering to try your cinnamon roll biscuits. I’m intrigued as biscuits in the UK are your equivalents of cookies, though having read your recipe I see that they are not. Will let you know how I get on.
Super exited to try this one too! I have to make cupcakes, so I’m making your vanilka cupcake with vanilla frosting one, the lemon curd one with limoncello and lastly…these beauties.
Hi,
I posted your cupcake on my blog with a link back to your lovely blog. I hope you don’t mind and maybe would like to become a new and happy follower:-)
Cheers!
your blog is just beautiful!
I was searching for a strawberry ganache to make for my white chocolate cupcakes and found your website.
Can I convert the cups measurements into UK measurements and still get the same results?
x
I have not made too many cupcakes in my baking career..would rather bake a cake and frost it…UNTIL now! made this recipe today and they turned out sooo nice! Everything came out the way it should have which made it fun and easy to do! Love your site…keep it up!
I made these for a wedding party and they turned out absolutely incredible. I did have to try making the salted caramel twice as the first time, although I waited for a candy thermometer to read 350 degrees, it burned! well worth the effort though
These are amazing! They have just the perfect sweetness and chocolatiness to them, and making the salted caramel sauce from scratch is worth all the way. Mine was a little runny, but it meant it nestled neatly in the grooves of the frosting which was a bonus :) I’m thinking to infuse some rosemary with the caramel sauce next time and just use it over plain vanilla icecream….have you ever tried any other flavour-infusions with the caramel sauce?
Hi Bella, I haven’t played around with any flavor infusions yet, but I love your ideas!
Sorry, I used even less icing sugar than that since I only made a small batch of the frosting. In fact I only used 3/4 cups icing sugar which was still sweet.. :-p
Hi Michelle, The icing was definitely runny because you used less than a quarter of the sugar called for in the recipe. The sugar thickens the frosting and gives it a sturdy texture, so that it can be spread, piped, etc. If you want to use less sugar, you need to decrease the other ingredients by the same amount in order to achieve the proper texture.
I have made this recipe about a dozen times now, and every single time the icing is runny, despite using the correct amount of icing sugar (and other ingredients). It holds up to pipe but doesn’t hold the design of the piping very well, it just sort of ‘melts.’ I even try to keep it cold in between filling the bag. Any ideas or suggestions?
Hi Rebeca, something that helps me is wrapping the cream cheese in paper towels or coffee filters while it’s coming to room temperature, it absorbs the water and makes the texture a bit thicker. If a bit of cheese sticks to the paper, do not scrape it. I hope that helps!
I halved the frosting recipe as I wanted to pipe only 12 cupcakes. The frosting turned out too soft to pipe, almost runny. 1) Could it be I left the cream cheese on my countertop too long to come to room temp? When I beat the butter and cc, it was very lumpy, so I beat it for long time after I added the caramel. 2) could it be I over beat the frosting that caused it to be runny? I only used 1.5 cups of icing sugar which already made the frosting sweet, so can’t imagine if I were to use 4 cups of it. Please advice as I would really like to try this frosting again! Thanks
Just finished making these for a party tonight and I think I am in love! My new favorite! I cannot believe how delicious they turned out. They’ll be the hit of the party!
When you say 3/4 c. sour cream for the cupcakes is that the solid form of sour cream or SOURED cream (liquid)? Can’t wait to try this out this wknd!
Thanks!
Hi Beth, Sour cream in “solid” form – you know, the typical topping for baked potatoes, etc. Definitely not any sort of liquid cream.
Wonderful – thanks for your prompt reply!
Hi Michelle! I have been having so much fun browsing through your recipes! Thank you for all of your inspiration! Quick question about eggs in general – should they be added cold or at room temperature? Thank you!!!!
Hi Tammi, Unless stated otherwise, room temperature is always best. You can put them in a bowl of lukewarm water for 5 to 10 minutes and you’ll be good to go!
Hi,
These cupcakes are great! I love the deep chocolate flavor. I was just wondering if you have ever doubled this recipe and how it worked out. I noticed that it is already larger in volume than your other cupcake recipes.
Thanks
Hi Teri, I have never double the recipe; if you do so, let me know how it turns out!
Hi B.E.B,
Quick question…what do you think is the difference between these cupcakes and your other chocolate cupcakes that incorporate cocoa and semi-sweet chocolate?
Thanks for your posts.
Jocelyn
Hi Jocelyn, Because you cook the butter a little here, they have a little bit more of a browned butter/caramel flavor; the others have more of a pure chocolate flavor.
Hi! I am hoping to make this into a cake but I only have a 9 X13 cake pan. What would you recommend I do to the recipe?!
You can use the recipe as-is, but will need to increase the baking time slightly. I would just check it every few minutes until it is done, so you don’t overbake it.
Holy moly!!!! Where have these been all my life!!!
I must say this is one of my all time favorite recipes. I will say that I had some trouble when caramelizing the sugar. More like LOTS of trouble. I used a non-stick pan and followed the recipe to a T. Well, I tried it 5 times to be accurate. The sugar was melting beautifully but would not deepen in color and of course, the more time I waited, it turned into a rock hard mess! This happened every time so Im sure you can imagine my frustration. I refused to waste the 10 bucks worth of heavy cream and vanilla beans. Thanks heavens I dont have a live video blog. I did a good hours worth of youTube-ing and Google-ing and am convinced I did everything correctly. I went to my mother in-laws house to borrow a different pan and was practically in tears over this damn sugar issue. My husband decided to help and wouldnt you know…….it worked perfectly the first time!!!! He, however, did NOT follow the recipe and did not use the water. Just the sugar
Sorry for making a short story a long one :)
Love this site!!!! Its my ultimate fave!!!
Holy moly!!!! Where have these been all my life!!!
I must say this is one of my all time favorite recipes. I will say that I had some trouble when caramelizing the sugar. More like LOTS of trouble. I used a non-stick pan and followed the recipe to a T. Well, I tried it 5 times to be accurate. The sugar was melting beautifully but would not deepen in color and of course, the more time I waited, it turned into a rock hard mess! This happened every time so Im sure you can imagine my frustration. I refused to waste the 10 bucks worth of heavy cream and vanilla beans. Thans heavens I dont have a live video blog. I did a good hours worth of youTube-ing and Google-ing and am convinced I did everything correctly. I went to my mother in-laws house to borrow a different pan and was practically in tears over this damn sugar issue. My husband decided to help and wouldnt you know…….it worked perfectly the first time!!!! He, however, did NOT follow the recipe and did not use the water. Just the sugar
Sorry for making a short story a long one :)
Love this site!!!! Its my ultimate fave!!!
These cupcakes are absolutely delicious….tested this recipe for an upcoming work bake off…everyone loved the sweet salty chocolately flavors all together! I needed to make some adjustments after having trouble making the homemade caramel sauce…decided to try stirring in butterscotch pudding mix to taste (2T) with 1 tsp vanilla and 1 tsp Fleur de sel. I also thought the cupcake needed some richness added inside so I injected some thick chocolate salted caramel sauce I found at my local store…before frosting them and drizzling with slightly warmed caramel sauce and a dash or two of the Fleur de sel. Brought the remaining cupcakes to the salon with me to share and they were a huge hit with many requests for the recipe. Thank you for sharing this delicious recipe…I will be entering this cupcake in my work bake off and will let you know how we do!
Thank you so much for sharing this recipe! I have never made caramel and found the directions to be a big help. I didn’t have a candy thermometer but because of the detailed instructions managed to get it right! I also didn’t have a piping bag so I just used a plastic ziploc bag and cut the corner. They turned out perfect! These cupcakes are so delicious and everyone loved them. Thank you again!!
OK, so I finally had a chance to make these and they were TO DIE FOR!! It took two tries with the caramel sauce but it was well worth it! It came out fantastic!!! So good in fact that I think I ate 1/2 cup while baking :-/
Everything came out great! I tried two variations though and may only make one change next time……
1/4 of the cupcakes were done to the recipe specifics (delish)…..3/4 I used the smaller diameter Wilton frosting tip (big end) and took a chunk out of the cake middle. I filled the hole with the caramel and frosted as usual. I must say that the caramel filled ones were probably the best thing I’ve ever tasted!!! I think next time I MAY leave the cream cheese out of the frosting and add more butter…..we’ll see though.
Thank you so much Michelle for this recipe!! It’s everything I wanted and more!
Made the salted caramel sauce and made the buttercream frosting tonight and turned out great! I used my own chocolate cake recipe with a chocolate ganache filling! Perfect!
Seriously phenomenal cupcake indeed!.. by far my favorite chocolate cupcake recipe, even my friend who dislikes chocolate cake enjoyed these… as always thank you for the wonderful recipe Michelle.
oh my look at all that cupcake caramel drizzle, its baking time and time to put on some calories!
I made the salted caramel chocolate cupcakes and i have to say the sauce and frosting were amazing. My cupcakes texture were a tad bit dry, i made exactly as outlined on your recipe. I’m wondering if the butter/sugar mixture temp had anything to do with it. In your recipe it says to let cook 4-5 mins, but the mixture was not cooled completely – should it be? I proceeded as recipe outlined. The flavor of the cupcakes, though, was outstanding, I used Penzey’s high fat dutch process cocoa and it was incredible depth of flavor.
*cool (not cook) 4-5 minutes (typo)
Hi Betty, Yes, you should let it go until it is completely cool. Depending on how hot your mixture got (this will vary from stove to stove), it could take less time or more time. I’m glad that you did enjoy the flavor of the cupcakes!
Thank you michelle, I’m going to make these again next week so I’ve taken note!
Hi Michelle! I’d love to turn these cupcakes into my birthday cake? Any tips Re baking time, etc. for using this recipe for a standard round layer cake? Thanks!
Hi Amy, You’ll need to increase the baking time; I would start checking around 30 minutes or so just to be sure you don’t overbake. I would probably lean toward 8″ cake pans, but if all you have is 9″ that will work too.
does not make 22 to 24 cakes.
I made these for a party and they were a huge hit! The caramel sauce is divine! Thanks for sharing!!!
I want to taste it!
I just made these cupcakes. The salted caramel was easy to make – success on the first try without a thermometer. The cake recipe was easy to follow and rose beautifully, and the icing was amazing! My partner who does not like cake, really liked them!
Hey Michelle!
I’m making a fondant cake, and want to use this frosting. But I think that the cream cheese component will not be good since the cake will need to be unrefrigerated. Do you think I can make the frosting the same way, but without the cream cheese?
Hi Beth, You definitely can! Just replace the cream cheese in the recipe with an equal amount of butter.
So instead of 2 sticks of butter, use 4?
Yep, you got it!
Made these last night. They are fabulous! I could drown in the frosting. (swoon)Thanks for sharing the recipe.
Great idea! Sweet caramel with a touch of salty flavor. It can neutralize too much sweetness on this cupcake.
Wow these look beautiful..hmm makes 24 to share or not to share..these would go down with no trouble. Salted caramel frosting is next on my reciepe to do list!
Some of the prettiest cupcakes ever! I love the combination of sweet and salty and especially salted caramel. I am not big on cupcakes but I want to try these. They look so good. What a way to break in the Kitchenaid Mixer!
drooling…
they look & sound delish! Can’t wait to get back home for baking. Happy weekend!
These are mouth-watering!
The amount of salted caramel in and on these should be illegal! :)
You are a girl after my own heart. I am loving the flood of recipes lately with salt, chocolate and caramel. YUMMMMM. I made a note for myself to pick up the Ateco #864 decorating tip since I made delicious cupcakes over the weekend, but frosting decorating turned out horrendous. I needed a larger tip for sure! Thanks!! You’ve been buzzed.
THANK YOU, THANK YOU, THANK YOU!!!! I can’t wait to make these!!! I’ll post pics the second they’re frosted :-)
oh my goodness!!! those look amazing!
i love anything and everything salted caramel!!
Beautiful! What a great use for all that wonderful salted caramel!
Heavenly chocolate salted caramel cupcakes, Michelle. I was so excited to see your recipe for the sauce yesterday that I’ve already planned on making salted caramel cupcakes with PB frosting drizzled with this sauce. I’m also intending on coring the cupcakes and having salted caramel inside. Yum!
These look fantastic and I really want to make that salted caramel sauce. Beautiful!
these look delish!
yay~ been looking for a good salted caramel cupcake for awhile since I had sprinkle`s one. even though this cupcake is not caramel cake, from reading your post, i feel like it`ll be close enough to satisfy my craving! :)
Oh my goodness…this looks so good!
Think the frosting would work with red velvet cake? (After all, it is still a cream cheese frosting…)
Char, I used this frosting on a red velvet cake and it was amazing. The red velvet recipe is from the New York Times. Before I made this cake I was underwhelmed by red velvet and salted caramel. So so good
These look like cupcake heaven!
Really?? You couldn’t have made this back in October or November when bathing suit season is far off?
thanks… ;)
Haha! The taste buds know no such thing as bathing suit season ;-)
Oh wow, these look amazing…
I desperately want to eat one of these right now! They look yummy
This is the most enticing cupcake recipe I’ve seen in a very, very long time and it’s partly due to my love of salted caramel. I never even considered using it in frosting. I agree that it would be wonderful with a variety of cupcake flavors but who am I kidding? I’d eat this frosting on its own!
These are perfect! My mouth is watering!!
These look delicious! Definitely a recipe to try out. :)
I wish you could give us a scratch & sniff too!! Looks divine :)
HEAVEN!!
You need to stop with all of this salted caramel business! I am dying over here:)
OMG these are the perfect cupcakes for memorial day!!! :)
Very envious that these are in your kitchen and not mine!
Salted caramel + chocolate rivals chocolate + peanut butter in my book. These look fantastic!
Sweet goodness, YES!
Can’t wait to test out this recipe, and soon!
This is a perfect way to use the caramel sauce! My mouth is watering, they look so good :)
You put the salted caramel in good use! Beautiful!
These are beautiful pictures! I’ve made salted caramel cupcakes only once, but after seeing these, I may have to try again!
These are probably the best cupcakes I’ve ever seen.
Oh my goodness! I wish I had one of these to eat right now
I just love how cupcakes look with drizzled goodies on them and this caramel sauce is so perfect. wow, does this ever look good. I would eat the frosting off the top first thing.
These look absolutely scrumptious!
Wow! These look too good to eat! They are like caramel works of art… though maybe a tiny sample would be in order!
caramel sauce, chocolate cupcakes, lots of frosting..count me in!