Chocolate & Salted Caramel Cupcakes

There is no denying that chocolate and caramel go well together. Especially when it is in a combo of a cupcake, with an ooey gooey salted caramel center that is incased in a fluffy chocolate cupcake topped with a smooth caramel buttercream. Yes , this my friends, is a Covid-19 treat! Easy Peasy to bake, and EXTREMELY delicious!

Here’s how you bake them!


For the Chocolate Cupcakes – 

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk (thats 110ml of milk with 10 ml of lemon juice – if you don’t have any)
  • 1/2 cup (120ml) vegetable oil (I used olive oil)
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water

Salted Caramel Centre – Click here for the full recipe & ingredients

Salted Caramel Frosting – 

  • 1 cup (226g) butter, room temperature
  •  1/3 cup (43g) salted caramel sauce – recipe here
  •  1/4 tsp sea salt (coarse salt)
  •  2 cups (450g) icing sugar
  •  2 tbsp milk or heavy cream


For the cupcake – 

  1. Preheat oven to 175C (325F).
  2. Add the dry ingredients to a large bowl and whisk together. Set aside.
  3. Combine the egg, buttermilk (or home made buttermilk), vegetable oil and vanilla in another bowl.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Add the water to the batter and mix until well combined. Batter will be thin almost liquid like.
  6. Fill the cupcake liners about just above half way and bake for 18-23 minutes, or until a cake tester or toothpick comes out with a few moist crumbs.
  7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

For Salted Caramel Centre Click here for recipe

For the Salted Frosting – 

  1. Place the butter, caramel sauce and salt in a mixing bowl. Use a hand held mixer or a stand mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
  2. Add in the powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
  3. Add the milk or heavy cream, and beat until creamy. Spread or pipe onto the cupcakes, and drizzle with some more salted caramel for decoration (optional).



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