Chocolate Salted Caramel Cupcakes

Chocolate Salted Caramel Cupcakes

Servings 22 to 24 cupcakes
Prep 30 minutes
Cook 20 minutes
Total 50 minutes
Course:Dessert
Cuisine:American
Author: Michelle

Chocolate cupcakes with caramel frosting

Ingredients:

For the Cupcakes:

  • ½
    cup
    plus 1 tablespoon Dutch-process cocoa powder
  • ½
    cup
    plus 1 tablespoon hot water
  • cups
    all-purpose flour
  • ¾
    teaspoon
    baking soda
  • ¾
    teaspoon
    baking powder
  • ½
    teaspoon
    salt
  • 1
    cup
    plus 1 tablespoon unsalted butter
    (at room temperature)
  • 1 2/3
    cups
    granulated sugar
  • 3
    eggs
  • 1
    tablespoon
    vanilla extract
  • ¾
    cup
    sour cream

For the Salted Caramel Frosting:

  • 1
    cup
    unsalted butter
    (at room temperature)
  • 8
    ounces
    cream cheese
    (at room temperature)
  • ½
    cup
  • 4
    cups
    powdered sugar

To Garnish:

  • Salted Caramel Sauce
  • Fleur de Sel
    (or other flaky sea salt)

Directions:

  1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)

Nutrition:

Calories: 416kcal
Fat: 22g
Saturated fat: 13g
Cholesterol: 82mg
Sodium: 159mg
Potassium: 100mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 37g
Protein: 3g
Vitamin A: 14.8%
Vitamin C: 0.1%
Calcium: 4%
Iron: 5.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!