Chocolate Salted Caramel CupcakesChocolate Salted Caramel Cupcakes

Step 1

Preheat your oven to 350°F and line 1-2 cupcake pans with liners. This recipe makes 14-16 standard cupcakes.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside for now.

Step 3

Add the cocoa powder to a separate, heatproof bowl, and pour the boiling water over it. Use a fork to stir until the cocoa powder is dissolved. Let this cool down until just warm to the touch.

Step 4

In a large mixing bowl, whisk together the oil, cane sugar, brown sugar, and vanilla until smooth and creamy. Then whisk in the cooled chocolate, sour cream, and milk until smooth and mostly lump-free.

Step 5

Divide the batter between the cupcake tins, filling to ¾ full. Bake for 18-20 minutes, or until the cupcakes are set and a toothpick comes out clean.

Step 6

Let the cupcakes cool for 10 minutes in the pan before transferring them to wire racks to cool completely.

Step 7

While the cupcakes are cooling, make the caramel sauce. This will be used in the frosting as well as to drizzle on top.

Step 8

Add the cane sugar, brown sugar, and salt into a small saucepan over slightly higher than medium heat. Melt the sugar, stirring constantly, until it is fully dissolved. It may take around 4-5 minutes.

Step 9

Add in the butter. Continue stirring until the butter if fully melted and combined. It helps if you cut the butter up into pieces prior to this so that it melts evenly.

Step 10

Pour in the heavy whipping cream, and continue stirring frequently. Continue cooking and stirring for another 2-3 minutes, or until sauce is starting to thicken. Once it starts to thicken, quickly stir in the vanilla, remove it from the heat, and transfer it to a separate bowl to cool. The caramel will continue to thicken as it cools.

Step 11

Let the caramel cool down until it is no more than slightly warm to the touch.

Step 12

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, salt, and sugar together on medium-low speed to combine them.

Step 13

Add 5 tbsp of the caramel sauce you made and the vanilla.

Step 14

Turn the mixer up to medium-high speed and beat the frosting until it is light and fluffy. Stop to scrape down the sides of the bowl if needed.

Step 15

Frost the cupcakes using either a piping bag or knife.

Step 16

Drizzle the remaining caramel sauce on top using a spoon. If the sauce has hardened, microwave it for 10-15 seconds until it is runnier. Enjoy!

Step 17

Preheat your oven to 350°F and line 1-2 cupcake pans with liners. This recipe makes 14-16 standard cupcakes.

Step 18

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside for now.

Step 19

Add the cocoa powder to a separate, heatproof bowl, and pour the boiling water over it. Use a fork to stir until the cocoa powder is dissolved. Let this cool down until just warm to the touch.

Step 20

In a large mixing bowl, whisk together the oil, cane sugar, brown sugar, and vanilla until smooth and creamy. Then whisk in the cooled chocolate, sour cream, and milk until smooth and mostly lump-free.

Step 21

Divide the batter between the cupcake tins, filling to ¾ full. Bake for 18-20 minutes, or until the cupcakes are set and a toothpick comes out clean.

Step 22

Let the cupcakes cool for 10 minutes in the pan before transferring them to wire racks to cool completely.

Step 23

While the cupcakes are cooling, make the caramel sauce. This will be used in the frosting as well as to drizzle on top.

Step 24

Add the cane sugar, brown sugar, and salt into a small saucepan over slightly higher than medium heat. Melt the sugar, stirring constantly, until it is fully dissolved. It may take around 4-5 minutes.

Step 25

Add in the butter. Continue stirring until the butter if fully melted and combined. It helps if you cut the butter up into pieces prior to this so that it melts evenly.

Step 26

Pour in the heavy whipping cream, and continue stirring frequently. Continue cooking and stirring for another 2-3 minutes, or until sauce is starting to thicken. Once it starts to thicken, quickly stir in the vanilla, remove it from the heat, and transfer it to a separate bowl to cool. The caramel will continue to thicken as it cools.

Step 27

Let the caramel cool down until it is no more than slightly warm to the touch.

Step 28

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, salt, and sugar together on medium-low speed to combine them.

Step 29

Add 5 tbsp of the caramel sauce you made and the vanilla.

Step 30

Turn the mixer up to medium-high speed and beat the frosting until it is light and fluffy. Stop to scrape down the sides of the bowl if needed.

Step 31

Frost the cupcakes using either a piping bag or knife.

Step 32

Drizzle the remaining caramel sauce on top using a spoon. If the sauce has hardened, microwave it for 10-15 seconds until it is runnier. Enjoy!