Salted Caramel Chocolate Cupcakes cover image

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes

Yield: 12 Cupcakes


  • Cupcakes
  • 1/8 cup black cocoa powder
  • 1/3 cup dutch processed cocoa powder
  • 1/2 cup boiling water or hot coffee
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (room temperature)
  • 1/2 cup vegetable oil
  • 1 egg (room temperature)
  • 1/2 tsp vanilla extract

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter softened, cut into cubes
  • 1/2 cup whipping cream
  • 1/2 tsp salt

  • 1 cup unsalted butter softened
  • 1/8 tsp salt
  • 2 tsp vanilla
  • 4 cups icing sugar
  • 1/3 cup caramel
Salted Caramel Chocolate Cupcakes cover image


  1. Cupcakes
  2. Preheat oven to 350°F and prepare your cupcake pan with liners.
  3. In a medium size bowl, combine cocoa powders and boiling water. Set aside.
  4. In a large bowl whisk together flour, sugar, baking soda and salt. Set aside.
  5. In another large bowl, whisk together milk, oil, egg and vanilla. Add in the cocoa powder mixture.
  6. Add the wet ingredients to the dry and stir until combined.
  7. Fill cupcake liners about 3/4 full.
  8. Bake for 15-17 minutes or until done. Allow to cool completely before filling and frosting.

  9. Make caramel while the cupcakes are baking so that it has time too cool.
  10. Add sugar to a large pot and cook over medium heat. Stir often, at least every minute. After about 8-10 minutes the sugar will start to clump and then melt into a golden colour.
  11. Once the sugar is all melted into a liquid, remove from heat and add butter. The sugar is going to bubble rapidly so be careful. Keep stirring until the butter has melted.
  12. When butter has melted into the sugar, add the cream. Again, this will boil rapidly but keep stirring until combined.
  13. Add salt and stir.
  14. Transfer caramel to a bowl to cool until ready to use.

  15. Beat butter with an electric hand mixer or stand mixer for 5 minutes minimum.
  16. Mix in vanilla and salt.
  17. Add in icing sugar 1 cup at a time, scrapping the bowl down in between.
  18. Beat in caramel and mix until fully combined.

  19. Cut a circle about an inch wide/deep out of the centre of the cupcake.
  20. Fill with caramel.
  21. Pipe frosting onto the top of the cupcake. My go to tip is 1M.
  22. Drizzle any extra caramel over top and lightly sprinkle with ground sea salt.

Created by

Jeremy Tenjo

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