Another chocolate cupcake post?! Yes! These cupcakes were requested by my boyfriend’s lab mates for a goodbye party of a PhD student – who loves chocolate. This was the perfect time to pull out my fancy schmancy cupcake liners I got at Toronto’s baking and sweets show a month ago for a more professional look. I love these cupcake liners because they are greaseproof. I hate it when the oil from the cupcakes seeps through to make the liners look greasy and transparent – they do not do cupcakes justice!
The chocolate cupcake recipe from Brown Eyed Baker is a bit different because it melts the butter and sugar in a pot instead of beating it at room temperature. She said this will give the cupcake a little nutty brown butter flavour. Maybe I didn’t brown the butter enough…I don’t think I noticed it. Not a big deal though, these cupcakes are super moist and chocolaty. The best part is the caramel frosting – full of caramel taste. It compliments the chocolate so well. Although I do need to improve on my drizzling skills.
I will definitely be making these cupcakes again. I didn’t get to eat one because they are for the party, only bites for testing it out. According to my boyfriend, everyone at the party loved them, which makes me a happy baker 🙂


Chocolate Caramel Salted Cupcakes (Recipe from Brown Eyed Baker)
Ingredients For the cupcake:
  • ½ cup plus 1 tablespoon Dutch-process cocoa powder
  • ½ cup plus 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup plus 1 tablespoon unsalted butter, at room temperature
  • 1 & 2/3 cups granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ¾ cup sour cream
For the salted caramel frosting:
  • 1 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • ½ cup salted caramel sauce (homemade using this recipe!)
  • 4 cups powdered sugar
To garnish:
Salted caramel sauce (optional)
For the cupcakes:
  1. Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.
  2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.
  5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.
  6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
For the frosting:
  1. Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.
  2. To finish, pipe frosting onto the top of each cupcake, drizzle with some additional salted caramel sauce.


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