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Lady Behind the Curtain

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Salted Caramel Chocolate Cupcakes

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Salted Caramel Chocolate Cupcakes: These cupcakes are decadent with a rich chocolate flavor, filled with homemade salted caramel, topped with a smooth light and fluffy dark chocolate buttercream frosting and a light sprinkle of sea salt. So many layers of delicious flavor offers the perfect chocolate birthday party cupcake. These cupcakes truly are a chocolate lovers dream.

Salted Caramel Chocolate Cupcakes
The combination of a dark chocolate cupcake filled with sweet and salty caramel and topped with light and fluffy dark chocolate frosting is incredible!

Caramel

Uniquely sweet, melt in your mouth, caramel can carry you away and satisfy your confectionary cravings. Pair it with a rich dense chocolate cupcake and you have a dessert that will take the center stage to all desserts. CLICK HERE TO FIND OUT HOW EASY IT IS TO MAKE CARAMEL→HOMEMADE SALTED CARAMEL

How to Get a Rich Chocolate Flavor in Your Cupcakes

Salted Caramel Chocolate Cupcakes
There are a couple of things you can do to really drive home the chocolate flavor of your cupcake. 1. DARK CHOCOLATE: Use dark chocolate unsweetened cocoa powder. Hershey’s has a nice special dark cocoa that I love. You can also use a Dutch cocoa powder. Ghirardelli has a nice one. 2. ESPRESSO POWDER: Even though this recipe doesn’t call for espresso powder I often use it anyway. Stir a teaspoon into your chocolate cake or cupcake batter. The dark, rich notes from the espresso powder trick you into tasting a darker, richer chocolate flavor. YOU WON’T TASTE THE COFFEE.

How to Cut a hole in your Cupcake

All three of these tools work great when trying to make a hole you a cupcake. MELON BALLER: Gently press into the cupcake and scoop. WIDE PIPING TIP: Press and twist. PARING KNIFE: Carve out a hole.

Sea Salt VS Kosher Salt

  • How to Make Homemade Salted Caramel
Kosher salt is coarse, less refined, and takes a while to dissolve; however, because it is composed of larger flakes, it’s not as dense. … Like sea salt, it adds brine and crunch to dishes, which is why chefs prefer it.

How to Make Salted Caramel Chocolate Cupcakes (ingredients)

FOR THE CHOCLATE CUPCAKES

  • Salted Caramel Chocolate Cupcakes
  • Salted Caramel Chocolate Cupcakes
  • Salted Caramel Chocolate Cupcakes
  • Salted Caramel Chocolate Cupcakes
  • Salted Caramel Chocolate Cupcakes
  • Salted Caramel Chocolate Cupcakes
THE WATER HELPS BRING OUT THE CHOCOLATE FLAVOR. THE BATTER IS THIN BUT ONCE BAKED CREATES A LIGHT CUPCAKE WITH A DENSE CHOCOLATE FLAVOR.
  • INGREDIENTS (Scroll down for the full printable recipe)
    • unsalted butter
    • unsweetened cocoa powder
    • granulated sugar
    • large eggs
    • vanilla extract
    • all-purpose flour
    • baking soda
    • salt
    • buttermilk
    • boiling water

FOR THE DARK CHOCOLATE FROSTING

  • INGREDIENTS
    • cream cheese
    • unsalted butter
    • vanilla
    • dark chocolate cocoa powder
    • powdered sugar
    • buttermilk

FOR THE SALTED CARAMEL

  • INGREDIENTS
    • granulated
    • water
    • light corn syrup
    • whipping cream
    • unsalted butter
    • sea salt

Tips for a Tender Moist Cake or Cupcakes

Salted Caramel Chocolate Cupcakes
  • Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
  • Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
  • Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
  • Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
  • Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.

HOW TO STORE FROSTING

Salted Caramel Chocolate Cupcakes
Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. IMPORTANT TIP: Let the frosting come to room temperature, add it to a large mixing bowl and beat until light and fluffy. Frosting looses its light and airy texture when refrigerated.

TIPS FOR A LIGHT AND FLUFFY FROSTING

Salted Caramel Chocolate Cupcakes
  • Good ingredients “real” butter not margarine
  • Room temperature ingredients
  • Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice).  This will allow air to incorporate into the butter and create the lightness you want.
  • That’s it!  It’s really not as hard as you might think.

FAVORITE DARK CHOCOALTE CUPCAKE RECIPES

SEMI HOMEMADE DARK CHOCOALTE ORANGE CUPCAKES 2. DARK CHOCOLATE RASPBERRY CUPCAKES 3. DARK CHOCOLATE STRAWBERRY CUPCAKES
Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes

Yield: 36 Regular Size Cupcakes

So many layers of delicious flavor offers the perfect chocolate birthday party cupcake. These cupcakes truly are a chocolate lovers dream.

Ingredients

For the Chocolate Cupcakes:

  • 1 cup unsalted butter
  • 1¼ cups unsweetened cocoa powder
  • 3 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1½ cups buttermilk
  • 1½ cups boiling water

For the Homemade Salted Caramel:

  • 2 cups granulated sugar
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 1 cup heavy whipping cream
  • ¼ unsalted butter
  • 1 tablespoon sea salt

For the Dark Chocolate Cream Cheese Frosting:

  • 1 (8 ounce) block of cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened dark chocolate cocoa powder
  • 5 cups confectioners' sugar
  • 5 tablespoons buttermilk

Instructions

For the Chocolate Cupcakes:

  1. Preheat oven to 350°. Line muffin pans with cupcake liners.
  2. In a medium bowl whisk together the melted butter and cocoa powder until smooth, set aside.
  3. In a large mixing bowl, beat together the sugar, eggs and vanilla until fluffy. Gradually beat in the cocoa mixture.
  4. In a medium bowl whisk together the flour, baking soda and salt. Gradually add flour mixture to sugar mixture alternating with buttermilk. Beating until just combined.
  5. Stir in boiling water.
  6. NOTE THIS BATTER IS THIN. THE ADDITION OF THE BOILING WATER INTENSIFIES THE CHOCOLATE FLAVOR.
  7. Fill muffin cupcake three-fourths full.
  8. Bake 15 minutes or until a wooden pick inserted into the center comes out clean. Let cool in pans 10 minutes. Remove from pans to a cooling wire rack to completely cool.
  9. Use a melon baller, the wide part of a piping top or a paring knife to cut a hole in the center of each cupcake about an inch deep and three fourths and inch wide.
  10. Fill hole with salted caramel.
  11. Pipe chocolate frosting over caramel on top of the cupcake.
  12. Add a sprinkle of sea salt on top of the frosting.

For the Salted Caramel Center:


PLEASE CLICK THIS LINK FOR THE FULL PRINTABLE RECIPE→HOMEMADE SALTED CARAMEL
For the Dark Chocolate Frosting:
PLEASE CLICK THIS LINK FO RTHE FULL PRINTABLE RECIPE→THE ULTIMATED DARK CHOCOLATE CREAM CHEESE FROSTING RECIPE

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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Salted Caramel Chocolate Cupcakes

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