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Chocolate Cupcakes with Caramel Buttercream
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21 INGREDIENTS • 14 STEPS • 1HR 10MINS

Chocolate Cupcakes with Caramel Buttercream

Recipe

5.0

1 rating
These chocolate cupcakes with caramel buttercream are topped with wonderful salted caramel. The contrast of sweet and salty are sure to leave you wanting more than just one.
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These chocolate cupcakes with caramel buttercream are topped with wonderful salted caramel. The contrast of sweet and salty are sure to leave you wanting more than just one.
author_avatar
Chelsweets
Hi, I'm Chelsey, the baker, blogger, and content creator! I'm a self-taught cake decorator, who loves to share tips and tricks as well as tried and true recipes with you.

1HR 10MINS

Total Time

$1.25

Cost Per Serving

Ingredients

Servings
12
us / metric
Chocolate Cupcake
Chocolate Chips
55 g
Chocolate Chips
milk or dark
Black Cocoa Powder
30 g
Black Cocoa Powder
Water
180 mL
Hot Water
Instant Espresso Powder
1 tsp
Instant Espresso Powder
or Instant Coffee
All-Purpose Flour
95 g
All-Purpose Flour
Granulated Sugar
150 g
Granulated Sugar
Salt
1/2 tsp
Salt
Baking Soda
1/2 tsp
Baking Soda
Vegetable Oil
80 mL
Vegetable Oil
Egg
2
Eggs, room temperature
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Vanilla Extract
1 tsp
Vanilla Extract
Caramel Sauce
Granulated Sugar
100 g
Granulated Sugar
Unsalted Butter
3 Tbsp
Unsalted Butter, room temperature
Heavy Cream
4 Tbsp
Heavy Cream, room temperature
Salted Caramel Frosting
Unsalted Butter
450 g
Unsalted Butter, room temperature
Powdered Confectioners Sugar
880 g
Powdered Confectioners Sugar
Salt
1 tsp
Salt
Heavy Cream
1 Tbsp
Heavy Cream
or Whipping Cream
Vanilla Extract
1 tsp
Vanilla Extract
Salt
1 pinch
Salt

Nutrition Per Serving

VIEW ALL
Calories
806
Fat
42.6 g
Protein
2.4 g
Carbs
104.2 g
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author_avatar
Chelsweets
Hi, I'm Chelsey, the baker, blogger, and content creator! I'm a self-taught cake decorator, who loves to share tips and tricks as well as tried and true recipes with you.

Author's Notes

Makes 24 cupcakes.

The leftover caramel will keep for several weeks in the fridge. I usually store it in a plastic bottle (and pop it into the microwave to reheat it), but any airtight container would work great!

Cooking Instructions

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step 1
Begin by preheating the oven to 350 degrees F (180 degrees C). Place liners in the cupcake pan.
step 2
Add ¾ cup of (VERY) Water (180 mL) into a large bowl. Mix in Instant Espresso Powder (1 tsp), and stir lightly until dissolved.
step 3
Carefully pour in Chocolate Chips (55 g) and Black Cocoa Powder (30 g). Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
step 4
Pour the All-Purpose Flour (95 g), Granulated Sugar (150 g), Baking Soda (1/2 tsp), and Salt (1/2 tsp) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
step 5
Mix in the Eggs (2) then add Vegetable Oil (80 mL), Distilled White Vinegar (1 tsp), and Vanilla Extract (1 tsp), and mix until the batter is smooth - it will be thin and runny.
step 6
Fill cupcake liners 3/4 full, and bake for 18-20 minutes in the preheated oven, or until a toothpick comes out clean (or with minimal crumbs). Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
step 7
To make the caramel sauce, place a pot on the stove over medium heat. Pour in Granulated Sugar (100 g) gradually, adding 1/4 cup at a time. Stir occasionally until the sugar is fully dissolved, and is an amber color.
step 8
Turn off the heat. Mix in Unsalted Butter (3 Tbsp) slowly (1 Tbsp at a time), then stir in Heavy Cream (4 Tbsp). The mixture will be very thin but will thicken as it cools.
step 9
Pour into a separate container, then place in the fridge to cool for 20 minutes.
step 10
Once the caramel sauce is almost done cooling, make the caramel buttercream. Beat the Unsalted Butter (450 g) on medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
step 11
Slowly add in the Powdered Confectioners Sugar (880 g), 1 cup at a time. Alternate with the Heavy Cream (1 Tbsp) which will help thin the frosting.
step 12
Mix in the Vanilla Extract (1 tsp), Salt (1 tsp), and ⅓ Cup Caramel Sauce on a low speed. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. Add cream as needed to thin the frosting.
step 13
Place frosting into a piping bag fitted with a Wilton 1M tip. Pipe a large swirl of frosting onto the cupcake. Then place the cupcake in the freezer for 5 minutes.
step 14
Drizzle caramel over the chilled cupcakes and garnish with a pinch of Salt (1 pinch).

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