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!
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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!
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!