Chocolate Caramel Cupcakes with Salted Caramel Filling
These moist chocolate caramel cupcakes have a chocolate cake filled with salted caramel and frosted with chocolate ganache frosting. They're topped with more caramel and flaky sea salt. They're an indulgent treat that chocolate and caramel lovers will adore!
Equipment
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Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 84 grams unsalted butter cubed, room temperature
- 120 grams heavy cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon salt
Chocolate Cupcakes
- 160 grams all purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 290 grams granulated sugar
- 75 grams cocoa powder
- 1 large egg room temperature
- 1 egg white room temperature
- 130 grams vegetable oil
- 220 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 200 grams brewed coffee hot
Whipped Ganache Frosting
- 340 grams bittersweet chocolate
- 340 grams heavy cream
- 1 teaspoon flaky salt for garnish
Instructions
Salted Caramel Sauce
- Add the granulated sugar to a clean, dry saucepan. Cook over medium heat, stirring slowly with a wooden spoon or rubber spatula. Don't let it hit the sides of the pot.200 grams granulated sugar
- The sugar will begin to clump up and turn golden. After a few minutes, it will start to melt and break down. Keep stirring until it is completely liquid and an amber color.
- Take the pot off the heat and stir in the butter. It will bubble viciously. Stir until mostly combined.84 grams unsalted butter
- Whisk in the heavy cream. Once fully combined, whisk in the vanilla and salt.120 grams heavy cream, 1 teaspoon vanilla extract, 2 teaspoon salt
- Pour the caramel into a heatproof bowl or jar. Cover and let sit at room temperature before storing in the refrigerator.
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and cocoa powder until combined.160 grams all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 290 grams granulated sugar, 75 grams cocoa powder
- In a separate mixing bowl, whisk the egg, egg white, oil, buttermilk, and vanilla together until smooth.1 large egg, 1 egg white, 130 grams vegetable oil, 220 grams buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and fold them in with a rubber spatula until combined with a few dry streaks.
- Pour in hot coffee and whisk until the batter is smooth and thin.200 grams brewed coffee
- Scoop the cupcake batter into the cupcake liners, filling each ½ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 10 minutes. Transfer to a wire cooling rack and let cool completely before frosting.
Ganache Frosting
- Place the chocolate in a large bowl. In a separate bowl, microwave the heavy cream for 45 seconds or until lightly simmering.340 grams bittersweet chocolate, 340 grams heavy cream
- Pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth.
- Place plastic wrap over the surface of the ganache and chill in the refrigerator for 30 minutes or until it has a peanut butter consistency.
- Once the ganache has a pliable texture, whip on high speed with a handheld mixer until fluffy.
Assembly
- When the cupcakes are cool, remove the centers with a cupcake corer and fill with 1-2 teaspoons of salted caramel.
- Add the ganache to a piping bag fitted with a piping tip. Pipe a swirl on top of each cupcake. Drizzle with more caramel, top with flaky salt, and enjoy!1 teaspoon flaky salt
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 30 minutes or so before serving.
Freezing: Freeze the cupcakes without frosting or filling on a baking sheet until frozen solid. Transfer to a freezer bag and freeze for up to 3 months.
You can freeze the ganache in a separate container for up to 3 months too.
Nutrition
Serving: 1cupcakeCalories: 408.4kcalCarbohydrates: 42.9gProtein: 4.1gFat: 26gSaturated Fat: 12.8gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 6.8gTrans Fat: 0.2gCholesterol: 45.4mgSodium: 506.8mgPotassium: 211.3mgFiber: 3gSugar: 32.1gVitamin A: 481.6IUVitamin C: 0.1mgCalcium: 65.1mgIron: 2.1mg
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