Chocolate Salted Caramel Cupcake Recipe - Recipes by CarinaMagnifying Glass

Step 1

In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined.

Step 2

Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes.

Step 3

Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined.

Step 4

Pour the wet ingredients into the dry and fold together until just combined.

Step 5

Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed.

Step 6

Cool on a wire rack.

Step 7

To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume.

Step 8

Add the icing sugar in thirds, scraping down the bowl each time so everything is evenly combined.

Step 9

Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.

Step 10

Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.

Step 11

In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined.

Step 12

Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes.

Step 13

Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined.

Step 14

Pour the wet ingredients into the dry and fold together until just combined.

Step 15

Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed.

Step 16

Cool on a wire rack.

Step 17

To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume.

Step 18

Add the icing sugar in thirds, scraping down the bowl each time so everything is evenly combined.

Step 19

Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.

Step 20

Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.