Chocolate Salted Caramel Cupcakes
Chocolate and salted caramel go together so well, they are the perfect pair. The taste of Chocolate Salted Caramel Cupcakes is like heaven in every bite.
Servings: 24 cupcakes
Calories: 264kcal
Ingredients
CHOCOLATE CUPCAKES
- 1 3/4 cup Flour
- 2 cups Sugar
- 1 cup Cocoa
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 cup Whole Milk
- 1/2 cup Oil
- 2 tsp Vanilla
- 1 cup Boiling Water
SALTED CARAMEL FROSTING
- 2 cups icing sugar {or powdered sugar for my US friends}
- 1/2 cup unsalted butter
- 3 tbsps heavy whipping cream
- 1/4 cup Caramel sauce
- sea salt for top just a sprinkle
Instructions
CUPCAKES DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl add eggs, milk, oil, and vanilla extract.
- Add the ingredients from the bowl containing the eggs, whole milk, oil, and vanilla extract to the bowl with the dry ingredients.
- Mix all ingredients together until fully incorporated.
- Beat on medium for 2- 3 minutes
- Add the boiling water slowly starting with a small amount then adding the rest {the batter may be a little runny, it is okay}.
- Add the batter to cupcake paper liners until 3/4 full.
- Bake at 350 degrees for 15-18 minutes.
- Remove from oven and cool for 20 minutes before frosting them.
FROSTING DIRECTIONS
- Mix room temp butter in mixing bowl.
- Add the icing sugar.
- Mix until the ingredients until it begins to look grainy
- Add whipping cream.
- Add Caramel sauce
- Mix until it form peaks {If it doesn't form peaks add 1/2 C more icing sugar}.
- Top each cupcake with a sprinkle of sea salt and drizzle of chocolate syrup or fudge
Nutrition
Serving: 24Servings | Calories: 264kcal | Carbohydrates: 36g | Protein: 2g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 195mg | Sugar: 27g