Description
Sinful Salted Caramel Cupcakes melt hearts with rich, buttery flavors dancing between sweet and salty perfection. Rich caramel drizzle and delicate sprinkle of sea salt complete this irresistible dessert you cannot resist.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cupcake Wet Ingredients:
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Caramel Filling and Frosting Ingredients:
- 1/2 cup granulated sugar (for caramel filling)
- 2 tablespoons unsalted butter (for caramel filling)
- 1/4 cup heavy cream (for caramel filling)
- 1/2 teaspoon sea salt (for caramel filling)
- 1 cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar (for frosting)
- 1/3 cup salted caramel sauce (for frosting)
- 1 tablespoon heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Prepare the oven by heating to 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine dry ingredients in a mixing bowl, thoroughly blending flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Incorporate wet ingredients by adding milk, vegetable oil, egg, and vanilla extract. Gently fold in boiling water until the batter achieves a smooth, consistent texture.
- Distribute batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack while preparing the caramel filling.
- Create caramel by melting sugar in a saucepan over medium heat, stirring continuously until it turns golden brown. Carefully incorporate butter, heavy cream, and sea salt, whisking until the mixture becomes silky and uniform.
- Once caramel slightly cools, use a small knife to create a cavity in each cupcake’s center. Carefully fill each cavity with a teaspoon of warm caramel.
- Prepare frosting by whipping softened butter until creamy and light. Gradually add powdered sugar, then blend in salted caramel sauce, heavy cream, and vanilla extract until the mixture becomes fluffy and spreadable.
- Generously pipe or spread frosting over each cupcake, creating elegant peaks and swirls.
- Finish by drizzling additional caramel sauce over the frosted cupcakes and sprinkling a pinch of sea salt for an enhanced flavor profile.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Sift dry ingredients to prevent lumps and create a lighter, more delicate cupcake crumb.
- Avoid overmixing batter to prevent tough, dense cupcakes; mix just until ingredients are combined.
- Let caramel cool slightly before filling cupcakes to prevent burning and maintain a gooey consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg