We’ve discovered the perfect marriage of rich chocolate and buttery caramel that’ll make your taste buds sing with pure joy. These salted caramel chocolate cupcakes combine the deep intensity of cocoa with the luxurious sweetness of homemade caramel—all topped with a delicate sprinkle of sea salt that elevates every single bite.
There’s something magical about that sweet-and-salty combination that keeps us coming back for more. The moist chocolate cake provides the perfect foundation while the silky caramel frosting adds an irresistible layer of indulgence. We’ve perfected this recipe to ensure the caramel doesn’t overpower the chocolate but instead creates a harmonious balance that’s simply unforgettable.
Ingredients
We’ve carefully selected premium ingredients to create the perfect balance between rich chocolate and luxurious salted caramel. Each component plays a crucial role in achieving that coveted sweet and salty harmony.
For the Chocolate Cupcakes
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup strong black coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream, room temperature
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
For the Salted Caramel Drizzle
- ½ cup granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
Equipment Needed
We recommend gathering the right tools before starting our salted caramel chocolate cupcake recipe to ensure smooth preparation and professional results.
A stand mixer or handheld beater forms the foundation of our baking arsenal for creating perfectly mixed batter and silky buttercream. The powerful mixing action ensures our chocolate cupcake batter develops the ideal texture while our buttercream achieves the light and fluffy consistency we desire.
Our cupcake corer or paring knife becomes essential for creating precise holes in the finished cupcakes. We use this tool to hollow out small cavities that will hold our luscious salted caramel filling. An apple corer or small sharp knife serves as an excellent alternative if you don’t have a dedicated cupcake corer available.
A medium ice cream scoop offers optional convenience for portioning batter evenly into our muffin cups. This tool helps us achieve uniform cupcake sizes and consistent baking results across the entire batch.
Wilton squeeze bottles provide the perfect solution for storing and dispensing our homemade caramel sauce. These bottles give us precise control when filling cupcakes and creating beautiful drizzle patterns on top of our finished treats.
We need a heavy small saucepan specifically for crafting our salted caramel from scratch. The heavy bottom distributes heat evenly and prevents our sugar from burning during the delicate caramelization process.
Finally, a standard muffin tin accommodates our cupcake batter and ensures proper baking shape. We recommend using a 12-cup muffin tin for this recipe to bake all our cupcakes in one batch.
Instructions
We’ll guide you through each step to create these decadent salted caramel chocolate cupcakes with precision and care. Our systematic approach ensures perfect results every time.
Making the Salted Caramel Filling
We begin by combining 1 cup granulated sugar with 1/4 cup water in our heavy small saucepan. Heat the mixture over medium high heat without stirring until the sugar dissolves completely and turns a rich golden amber color. This caramelization process takes approximately 8-10 minutes.
Remove the pan from heat and carefully pour in 1/2 cup heavy cream while whisking constantly. The mixture will bubble vigorously so we exercise caution during this step. Add 4 tablespoons butter and 1 teaspoon sea salt then whisk until the caramel becomes smooth and glossy.
Allow the caramel to cool at room temperature for 30 minutes before transferring to our squeeze bottle. The filling should reach a consistency that flows easily but doesn’t run when injected into the cupcakes.
Preparing the Chocolate Cupcakes
We preheat our oven to 350°F and line our 12-cup muffin tin with paper liners. In a large mixing bowl we whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
Our wet ingredients combine in a separate bowl where we whisk 2 large eggs, 1 cup buttermilk, 1 cup strong black coffee (cooled), 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. We pour the wet mixture into the dry ingredients and stir until just combined without overmixing.
Using our medium ice cream scoop we portion the batter evenly among the prepared cupcake liners filling each about 2/3 full. Bake for 14-18 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely on a wire rack for 45 minutes before coring.
We use our cupcake corer to remove the center of each cooled cupcake creating a cavity approximately 1 inch deep. Fill each cavity with our prepared salted caramel using the squeeze bottle then replace the cake tops.
Creating the Chocolate Buttercream Frosting
We cream 1 cup unsalted butter in our stand mixer bowl fitted with the paddle attachment until light and fluffy (about 3-4 minutes). Gradually add 4 cups powdered sugar one cup at a time beating well after each addition.
Beat in 3/4 cup unsweetened cocoa powder until fully incorporated. Our frosting reaches the perfect consistency when we add 1/4 cup heavy cream and 2 teaspoons vanilla extract then beat on high speed for 2 minutes until smooth and pipeable.
The buttercream should hold its shape when piped but spread easily across the cupcake surface. We adjust the consistency by adding more cream if too thick or more powdered sugar if too thin.
Preparing the Salted Caramel Drizzle
We warm our remaining salted caramel filling in a small saucepan over low heat until it flows smoothly. Add 2-3 tablespoons heavy cream to thin the consistency for easy drizzling.
The drizzle should coat the back of a spoon but flow freely when poured. We transfer the warm caramel to a squeeze bottle for precise application over our frosted cupcakes.
Finish each cupcake with a generous drizzle of the warm salted caramel then sprinkle with a pinch of flaky sea salt for the perfect sweet and salty balance.
Assembly Directions
Now we move to the exciting final stage where our carefully prepared components come together to create these stunning salted caramel chocolate cupcakes. This assembly process transforms individual elements into a cohesive dessert masterpiece.
Filling the Cupcakes
We begin by creating space for our luscious salted caramel filling using a cupcake corer or apple corer to remove the centers of our completely cooled cupcakes. The coring process should penetrate about three-quarters of the way through each cupcake without breaking through the bottom.
Next we fill each hollow center with 1-2 teaspoons of our cooled salted caramel sauce. Our Wilton squeeze bottles make this step incredibly precise and mess-free. We avoid overfilling to prevent the caramel from overflowing when we add the frosting layer.
Frosting the Cupcakes
We prepare our chocolate ganache by melting the chocolate and cream together until we achieve a perfectly smooth consistency. The ganache should be spreadable but not too warm to melt upon contact with the cupcakes.
Using a piping bag fitted with our decorative tip we pipe elegant swirls of ganache on top of each filled cupcake. We start from the outer edge and work inward to create professional-looking peaks that will hold our final caramel drizzle beautifully.
Adding the Final Touches
We create shallow wells in the center of each ganache swirl using the back of a spoon. These small indentations serve as perfect pools for our final caramel drizzle and prevent it from sliding off the cupcakes.
Our cooled salted caramel gets drizzled generously into each well and allowed to cascade slightly down the ganache sides. We finish each cupcake with a delicate sprinkle of flaky sea salt directly over the caramel drizzle. This final touch enhances both the visual appeal and the signature sweet-and-salty flavor profile that makes these cupcakes extraordinary.
Storage Instructions
We recommend storing these salted caramel chocolate cupcakes properly to maintain their exceptional flavor and texture. Our storage guidelines ensure your cupcakes remain fresh and delicious for several days.
Room Temperature Storage
Unfrosted cupcakes can stay at room temperature overnight without any issues. But, we strongly advise against leaving frosted cupcakes at room temperature due to spoilage risks. The chocolate buttercream and caramel components require cooler temperatures to maintain their stability and prevent bacterial growth.
Refrigeration Guidelines
We store our frosted salted caramel chocolate cupcakes in the refrigerator for optimal freshness. Place them in an airtight container where they’ll maintain their quality for up to 5 days. The caramel-filled cupcakes specifically last up to 4 days when properly refrigerated.
| Storage Method | Duration | Container Type |
|---|---|---|
| Unfrosted cupcakes (room temp) | Overnight | Covered container |
| Frosted cupcakes (refrigerated) | Up to 5 days | Airtight container |
| Caramel-filled cupcakes (refrigerated) | Up to 4 days | Airtight container |
Freezing Options
We recommend freezing unfrosted cupcakes for longer storage periods. Place them on a baking sheet until frozen solid then transfer to freezer bags. These cupcakes maintain their quality for up to 3 months in the freezer.
Both the salted caramel and chocolate buttercream can be frozen separately. We store caramel in the refrigerator for up to a month and it freezes equally well for the same timeframe. Buttercream frosting also freezes for up to a month and should be stirred thoroughly before use.
Advance Preparation Tips
We often make our salted caramel up to a month ahead and store it in the refrigerator. Heat the caramel in short intervals to achieve the desired consistency before using it to fill or drizzle the cupcakes.
For serving chilled cupcakes we allow them to sit at room temperature for about 30 minutes. This ensures the frosting softens slightly and the flavors reach their optimal taste profile.
Tips for Perfect Salted Caramel Chocolate Cupcakes
Choose Brown Sugar for Maximum Moisture
We recommend using brown sugar instead of all granulated sugar in your chocolate cupcake batter. Brown sugar contains molasses that adds extra moisture and creates a deeper flavor profile. This simple substitution ensures your cupcakes stay tender and moist for days after baking.
Master the Caramel Consistency
Achieving the perfect caramel consistency requires patience and precise timing. We cook our sugar to a deep amber color before adding cream and butter for richness. The caramel must cool completely before using it as a filling to prevent it from being too runny and leaking out of the cupcakes.
Use Buttermilk for Superior Texture
Buttermilk creates an incredibly moist crumb in chocolate cupcakes. We always use room temperature buttermilk to ensure it incorporates smoothly into the batter without causing lumps or curdling. The acidity in buttermilk also enhances the chocolate flavor while keeping the cupcakes tender.
Cool Components Before Assembly
Temperature control makes the difference between professional results and melted frosting disasters. We allow all components to cool completely before assembly to prevent the buttercream from melting or the caramel from being too thin. Cupcakes should be completely cool to the touch before coring and filling.
Core Cupcakes Properly
Creating the perfect cavity for caramel filling requires the right technique. We use a cupcake corer or small knife to remove a cone shaped section from the center of each cupcake without going all the way through to the bottom. This creates a stable pocket that holds 1 to 2 teaspoons of salted caramel without compromising the cupcake structure.
Monitor Storage Conditions
Proper storage maintains the quality and safety of your finished cupcakes. We store assembled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for longer freshness up to 5 days. Unfrosted cupcakes can be stored at room temperature overnight without losing moisture.
Balance Sweet and Salty Elements
The signature flavor profile depends on achieving the right balance between sweet chocolate and salty caramel. We finish each cupcake with a generous drizzle of extra caramel and a sprinkle of flaky sea salt to enhance both the visual appeal and the complex flavor combination that makes these cupcakes irresistible.
Conclusion
These salted caramel chocolate cupcakes represent the perfect marriage of indulgent flavors that’ll satisfy any sweet tooth. We’ve shown you how premium ingredients and careful technique create desserts that rival those from professional bakeries.
The beauty of this recipe lies in its make-ahead flexibility and impressive presentation. Whether you’re hosting a dinner party or treating yourself to something special these cupcakes deliver restaurant-quality results every time.
With proper storage techniques you can enjoy these decadent treats for days while maintaining their exceptional taste and texture. We’re confident that once you master this recipe it’ll become your go-to dessert for creating memorable moments with family and friends.
Frequently Asked Questions
What makes salted caramel chocolate cupcakes special?
These cupcakes combine rich chocolate cake with buttery caramel filling and frosting, creating a perfect sweet-and-salty balance. The moist chocolate base pairs beautifully with silky caramel components, while a sprinkle of flaky sea salt enhances the flavor profile. Neither the chocolate nor caramel overpowers the other, resulting in a harmonious and indulgent dessert experience.
What ingredients do I need for salted caramel chocolate cupcakes?
For the chocolate cupcakes, you’ll need all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt, eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Additional ingredients include components for salted caramel filling, chocolate buttercream frosting, and caramel drizzle. Premium ingredients ensure the best sweet-and-salty harmony.
What equipment is essential for making these cupcakes?
Key tools include a stand mixer or handheld beater for mixing, a cupcake corer or paring knife for filling, and a medium ice cream scoop for even batter portioning. You’ll also need Wilton squeeze bottles for caramel dispensing, a heavy small saucepan for caramel making, and a standard 12-cup muffin tin for baking.
How do I properly assemble salted caramel chocolate cupcakes?
Start by coring cooled cupcakes and filling with salted caramel without overfilling. Prepare smooth chocolate ganache and pipe onto each cupcake in elegant swirls. Create shallow wells in the ganache, add generous caramel drizzle, and finish with flaky sea salt. This assembly method ensures optimal visual appeal and flavor balance.
How should I store salted caramel chocolate cupcakes?
Store unfrosted cupcakes at room temperature overnight. Frosted cupcakes should be refrigerated in an airtight container for up to 5 days, while caramel-filled versions last 4 days refrigerated. Unfrosted cupcakes freeze for up to 3 months. Both caramel and buttercream can be frozen for a month. Allow chilled cupcakes to reach room temperature before serving.
Can I make components ahead of time?
Yes, you can prepare components in advance for easier assembly. The salted caramel can be made ahead and stored in the refrigerator. Chocolate buttercream can also be prepared early and stored properly. This advance preparation approach helps streamline the cupcake-making process while maintaining quality and flavor integrity.
What tips help perfect salted caramel chocolate cupcakes?
Use brown sugar for added moisture and flavor in the chocolate cake. Master caramel consistency by monitoring temperature carefully. Utilize buttermilk for superior cake texture. Cool all components before assembly to prevent melting. Properly core cupcakes for even filling distribution. Balance sweet and salty elements carefully for the signature irresistible flavor profile.
