This is not the first time I blogged about chocolate and salted caramel. I made similar ones three years ago for my boyfriend’s lab party. Because I didn’t get to eat one back then, this cupcake has been on my baking list for a long time. Looking back at that salted caramel cupcake…I seriously needed to step up my frosting game! I am pretty happy with my piping skills this time. I used Wilton 1B to make these big wavy swirls. I guess I could’ve drizzled the caramel sauce in a more civilized manner. Artistic drizzling is a skill I still need to master.
I used a different combination of recipe this time. I made my homemade salted caramel using this recipe. It’s a great recipe with step-by-step pictures. I even got a candy thermometer this time to avoid burning it.
For the cupcake I used my favourite chocolate cupcake recipe from Add a pinch. Of all the chocolate cake recipes I’ve tried, this one is the best! It’s moist, fluffy but not over fluffy, super chocolaty, basically just the right texture and density for a cupcake base. Sometimes I add a little bit more espresso powder for a little something extra ;). For the frosting I’ve adapted from Cooking Classy. I used about 1/2 cup to 3/4 cup of salted caramel sauce for the buttercream. The more caramel sauce you add the thinner the icing. I wanted my frosting to hold its shape so I added a bit less than 3/4 cup.
Here is a bonus photo of one these chocolaty babies with a lemon cupcake with strawberry buttercream. Both made for a recent cupcake order 🙂
Chocolate cupcakes with salted caramel buttercream frosting
For the cupcake:
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon espresso powder
½ cup milk (2% or 3.25% room temperature)
¼ cup vegetable oil
1 egg (room temperature)
½ teaspoon vanilla
½ cup boiling water
- Preheat oven to 325º F.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Don’t forget to BOIL WATER!
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined (Very important to use a hand mixer here or cupcake won’t rise as nice). Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Evenly distribute cake batter. Each cupcake liner should be about ¾ full.
- Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely.
For the buttercream:
1/2 cup salted butter, at room temperature
1/2 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1/2 to 3/4 cup Caramel Sauce, at room temperature.
1 tsp vanilla extract
1 tsp coarse sea salt, for sprinkling
- In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 – 4 minutes.
- Add powdered sugar and blend on low speed until mixture comes together.
- Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
- Pipe onto cooled cupcakes with your favourite pipping tip. I used Wilton 1B.
Don’t forget to drizzle with more caramel sauce and sprinkle with sea salt! Or top it off with some salty pretzels!