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Salted Caramel And Chocolate Cupcakes

by Nick Makrides
Published: Last Updated on

Sweet, meet salty. These salted caramel and chocolate cupcakes are a simple, yet delicious celebration of sweet and salty flavors. Moist chocolate cupcakes, filled with my home made salted caramel sauce, topped with swirls of fluffy salted caramel buttercream, a generous drizzle of caramel and then, optional, but definitely recommended, sea salt flakes. Get ready for flavor town!

Front on shot of Salted Caramel And Chocolate Cupcakes

Next to red velvet cupcakes, these ones are my favourite! Chocolate teamed with salty caramel and fluffy American buttercream, I mean, if you’ve never tried these you truly are missing out!

Nick’s favorite thing…

I get asked what my favourite dessert is, a lot. And as much as it is a ridiculous question to ask, I do have an answer. Well, two. My all-time favourite dessert is my Red Velvet Cupcakes with cream cheese frosting. They’re simply divine. And I don’t care what anyone says, they’re the best. But, my second is my Chocolate Salted Caramel Cupcakes!

Salted Caramel And Chocolate Cupcake cut in half

What do salted caramel and chocolate cupcakes taste like?

They’re so yum! They start with my super moist and delicious chocolate cupcakes. They’re the ultimate chocolate lover’s cupcake and so easy to make! Then they’re filled with my deliciously tasty salted caramel sauce. That’s also mixed into the swirl of buttercream frosting on top. And then they’re drizzled with my salted caramel sauce and sprinkled with sea salt.

Overhead shot of Salted Caramel And Chocolate Cupcake on wrapper

What are the ingredients I need for salted caramel and chocolate cupcakes?

Ingredients image for Salted Caramel And Chocolate Cupcakes

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Cocoa powder – I used unsweetened cocoa powder.

Bicarb soda – This is used to make the chocolate cake rise.

Fine salt – I used fine salt.

Unsalted butter – Make sure your butter is softened.

Eggs – Make sure your eggs are room temperature.

Milk – I used cow’s milk but you can use plant based milk. Make sure your milk is room temperature.

Salted Caramel Sauce – a delicious caramel sauce that is slightly salty which elevates the caramel flavor and cuts through the sweetness.

Powdered sugar – also known as icing sugar.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Sea salt flakes – for sprinkling

Salted Caramel Sauce

Let’s go through each step.

Cupcakes

Instructional image for Salted Caramel And Chocolate Cupcakes 01

  1. Preheat a fan-forced oven to 140C / 285F. Line a cupcake tin with cupcake liners. I used brown ones.
  2. If you wish to make mini cupcakes you can get 24 mini cupcakes out of this recipe, but you’ll need to have the baking time.

Instructional image for Salted Caramel And Chocolate Cupcakes 02

  1. Add the flour, cocoa powder, bicarb soda and salt to a medium sized mixing bowl and use a whisk to combine.
  2. To a separate large mixing bowl, add the butter, sugar and vanilla extract and use an electric hand mixer to beat until pale and fluffy, about 3 minutes.

Instructional image for Salted Caramel And Chocolate Cupcakes 03

  1. Add one egg and mix. Scrape down the bowl and add the second egg. Repeat.
  2. Next, add half of the dry ingredients and half the milk to the butter mixture and mix until well combined and no dry ingredients are showing. Scrape down the bowl and add the remaining ingredients. Repeat.

Instructional image for Salted Caramel And Chocolate Cupcakes 04

  1. Use an ice-cream scoop to scoop the batter into the cupcake liners, filling them up about 3/4 of the way.
  2. Bake for 30-40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Caramel Buttercream

Instructional image for Salted Caramel And Chocolate Cupcakes 05

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Beat the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in color.
  2. Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)

Instructional image for Salted Caramel And Chocolate Cupcakes 06

  1. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in color and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
  2. Add the salted caramel sauce and mix until well combined. Transfer to a piping bag fitted with a Wilton 1M piping tip.

Let’s Decorate!

Instructional image for Salted Caramel And Chocolate Cupcakes 07

  1. Use a knife or apple corer and gently make a hole in the center of your cupcake.
  2. Fill with caramel sauce. You have permission to eat the chocolate cake that you just cored haha.

Instructional image for Salted Caramel And Chocolate Cupcakes 08

  1. Pipe your cupcakes into desired style, I piped a swirl on mine using a Wilton 1M tip.
  2. Finished them off with a generous drizzle of caramel sauce

Instructional image for Salted Caramel And Chocolate Cupcakes 09

  1. And a sprinkling of sea salt flakes.

My Top Tips!

  • Make sure you soften your butter properly before making the frosting or cupcake battery t get the best results
  • Make sure your ingredients are at room temperature before you begin.
  • Looking for my Salted Caramel Sauce recipe? Click here! It’s super easy to make!

Extreme close up of a Salted Caramel And Chocolate Cupcake cut in half showing inside

Other Recipes You Might Like!

Salt being sprinkled on top of Salted Caramel And Chocolate Cupcake

Make sure to follow me on social media!

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I hope you guys enjoyed this simple but delicious salted caramel and chocolate cupcakes recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Front on shot of Salted Caramel And Chocolate Cupcakes

Salted Caramel And Chocolate Cupcakes

These Salted Caramel cupcakes are a simple, yet delicious celebration of sweet and salty flavors.Chocolate cupcakes filled with caramel, topped with caramel buttercream and sea salt flakes!

Serves 12

4.9 from 16 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Course: Dessert
Cuisine: American
Calories: 633kcal
Author: Nick Makrides

Ingredients

Chocolate Cupcakes

  • 1 1/3 cups (175 g) al-purpose flour
  • 1/4 cup (50 g) cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3/4 cup (175 g) unsalted butter, softened
  • 1 1/4 cups (225 g) caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3/4 cup (175 ml) milk
  • 1 cup (250 ml) salted caramel sauce

Caramel Buttercream

  • 1 1/2 cups (375 g) unsalted butter, softened
  • 3 cups (375 g) powdered sugar
  • 2 tsp vanilla extract
  • 1/2 cup (125 ml) salted caramel sauce
  • sea salt flakes to sprinkle

Learn How To Make it! [VIDEO]


Instructions

Chocolate Cupcakes

  • Preheat a fan-forced oven to 140C / 285F. Line a cupcake tin with cupcake liners. I used brown ones. If you wish to make mini cupcakes you can get 24 mini cupcakes out of this recipe, but you’ll need to halve the baking time.
  • Add the flour, cocoa powder, bicarb soda and salt to a medium sized mixing bowl and use a whisk to combine.
  • To a large mixing bowl, add the butter, sugar and vanilla extract and use an electric hand mixer to beat until pale and fluffy, about 3 minutes. Add one egg and mix. Scrape down the bowl and add the second egg. Repeat.
  • Add half of the dry ingredients and half the milk to the butter mixture and mix until well combined and no dry ingredients are showing. Scrape down the bowl and add the remaining ingredients. Repeat.
  • Use an ice-cream scoop to scoop the batter into the cupcake liners, filling them up about 3/4 of the way. Bake for 30-40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Caramel Buttercream

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in color.
  • Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  • Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in color and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed. Add the salted caramel sauce and mix until well combined.
  • Transfer to a piping bag fitted with a Wilton 1M piping tip.

Let's Decorate!

  • Use a knife or apple corer and gently make a hole in the center of your cupcake and drizzle some caramel in the hole. You have permission to eat the chocolate cake that you just cored haha.
  • Pipe your cupcakes into desired style, I piped a swirl on mine using a Wilton 1M tip, and finished them off with a generous drizzle of caramel sauce and sea salt flakes.

Notes

Storage
Cupcakes can be stored in an airtight container for up to three days.
Making mini cupcakes
If you wish to make mini cupcakes you can get 24 mini cupcakes out of this recipe but you’ll need to have the baking time.
Caramel Buttercream
Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.
 
 

Nutrition

Calories : 633kcal
Carbonhydrates: 64g
Protein: 4g
Fat: 36g
Saturated Fat: 23g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 9g
Trans Fat : 1g
Cholesterol: 121mg
Sodium: 266mg
Potassium : 141mg
Fiber: 1g
Sugar : 33g
Vitamin A: 1153IU
Vitamin C: 1mg
Calcium: 54mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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15 comments

Judy Greig November 6, 2021 - 8:23 am

5 stars
Salted Caramel And Chocolate Cupcakes, awesome recipe, I will make the mini cupcakes. Perfect recipe! Oh you have a little typo in the mini instructions, I believe it maybe should say half not have in reference to cooking time.

Reply
Nick Makrides November 7, 2021 - 9:09 pm

Hi Judy! Thanks so much for letting me know. I’ve gone in and updated the word. Hope you get to try these soon! N x

Reply
Anjalae February 17, 2022 - 6:25 pm

5 stars
Could I use unsweetened cocoa powder for this recipe?

Reply
Nick Makrides February 22, 2022 - 8:24 am

That’s what it’s supposed to be 🙂

Reply
Lina October 19, 2022 - 11:11 am

5 stars
Looks delicious. Is 1 serve of the caramel sauce recipe enough for this recipe? I can see from this recipe that you need 1.5 cups plus extra to drizzle. How many cups does the caramel sauce recipe make? Thanks 🙂

Reply
Nick Makrides October 25, 2022 - 6:41 am

Hi Lina! Great question! I can’t believe I didn’t add that to the recipe for my Salted Caramel Sauce. It makes about 2 cups. If you have left over sauce, it can be stored in the fridge for up to 3-4 weeks! Hope that helps! N x

Reply
Kathy May 12, 2022 - 10:32 am

5 stars
These were amazing!! Just woke seeing how come you didn’t use the reverse creaming method like your OG choc cupcakes 🙂

Reply
Kathy May 12, 2022 - 10:33 am

Wondering **

Reply
Nick Makrides May 28, 2022 - 7:23 am

Great question. I think as I’ve moved over to everyday recipes its allowed me to experiment with different techniques. And I like the creaming method. But I also like the reverse creaming method. both have different results 🙂 N x

Reply
Jessica June 22, 2022 - 11:44 am

5 stars
I was wondering why you cook at 140 degrees? I have no issue with this but most recipes call for 180 degrees and was just wondering your reasoning – Great recipe by the way

Reply
Nick Makrides June 27, 2022 - 9:29 am

Low temperatures with slower baking times results in a nice flat top cupcake 🙂 N x

Reply
Megan June 26, 2022 - 1:43 pm

3 stars
Cupcakes were amazing!!!! Other than our frosting being EXTREMELY RUNNY, idk what I did wrong. I used the brands yall did and it turned super runny. I just ended up using canned store frosting.

Reply
Nick Makrides June 27, 2022 - 9:27 am

Hey Megan! Glad to hear you loved the cupcakes, sorry to hear about the frosting! N x

Reply
Joni October 15, 2022 - 10:37 pm

5 stars
These are absolutely amazing. I failed the first batch- over mixed and they sunk. I baked the next batch on 350 for 24 minutes.

Just delicious.

Reply
Nick Makrides October 25, 2022 - 6:41 am

Amazing Joni, glad you enjoyed them! N x

Reply

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