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–+ servings

Chocolate Cupcakes With Salted Caramel Frosting

These Chocolate Cupcakes With Salted Caramel Frosting are decadent, moist, and rich in flavour yet very fluffy and light.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Assembling 10 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 275 kcal

Ingredients
 

For The Cupcakes

  • 1½ cup All-purpose flour, Spooned and levelled
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • ⅔ cup Cocoa powder, Dutch-processed
  • ¼ cup Oil
  • ¾ cup Heavy cream
  • 1 tablespoon Sour cream, Room temperature
  • 4 Eggs, Room temperature
  • 1 tablespoon Vanilla extract
  • 1¾ cup Granulated sugar
  • ¾ cup Butter, Room temperature

For The Salted Caramel Frosting

  • 1 cup Butter, Room temperature
  • 3-4 cups Powdered sugar, Sifted
  • 1 teaspoon Meringue powder
  • 2 teaspoon Vanilla extract
  • 3 tablespoon Heavy cream
  • ⅔ cup Caramel sauce
  • ½ teaspoon Salt
  • 2 tablespoon Caramel sauce, For drizzle
  • 1 teaspoon Sea salt, For topping

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350℉, and line a 24-cavity cupcake pan with livers.
  • Start by sifting the dry ingredients, including flour, cocoa powder, Baking powder, and salt.
    1½ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt, ⅔ cup Cocoa powder
  • Mix the heavy cream, oil, and sour cream in a separate bowl and set aside.
    ¼ cup Oil, ¾ cup Heavy cream, 1 tablespoon Sour cream
  • Use the paddle attachment to beat the butter and sugar until light and fluffy. Scrape the bowl as needed.
    1¾ cup Granulated sugar, ¾ cup Butter
  • Add the eggs one at a time and mix well before adding the next addition. Add Vanilla extract.
    4 Eggs, 1 tablespoon Vanilla extract
  • Add the dry ingredients alternating with the wet ingredients in three passes; start and finish with dry.
  • Scoop the batter into the cupcake liners to ¾ capacity of each liner. Bake for 18-20 minutes. Let them cool down before frosting them.

How To Make The Frosting

  • Mix the Meringue Powder and salt into one cup of powdered sugar.
    3-4 cups Powdered sugar, 1 teaspoon Meringue powder, ½ teaspoon Salt
  • Using the paddle attachment, beat the butter for 3-5 minutes until it is pale in colour, light, and fluffy.
    1 cup Butter
  • Add the powdered sugar in ¼ cup and beat well after each addition, then add vanilla extract.
    2 teaspoon Vanilla extract
  • Add the heavy cream to smooth out the buttercream and make it easy to pipe.
    3 tablespoon Heavy cream
  • Add the caramel sauce and beat until the mixture is homogenous and silky. The amount of caramel sauce is up to you how strong caramel flavour you desire. However, make sure to add at least half a cup to be able to taste the caramel.
    ⅔ cup Caramel sauce
  • Use your desired piping tip to pipe the frosting on top of the cool cupcakes. I used 1A. Drizzle some caramel sauce on top of the frosting and sprinkle some sea salt on top.
    2 tablespoon Caramel sauce, 1 teaspoon Sea salt

Nutrition

Calories: 275kcalCarbohydrates: 38gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 350mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 593IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
Keyword CHOCOLATE CUPCAKE, CHOCOLATE CUPCAKES, Salted Caramel Frosting
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