Description
These Gooey Salted Caramel Cupcakes blend rich chocolate batter with luscious salted caramel sauce for a decadent treat. Topped with creamy cream cheese frosting, they make a perfect dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Additions & Toppings
- 1/3 cup salted caramel sauce, plus extra for drizzling
- Cream cheese frosting (about 1 cup, store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter until fluffy. Gradually add both the granulated and brown sugars, mixing thoroughly to combine.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Incorporate Milk: Gradually mix the milk into the wet ingredients until the batter is smooth and well blended.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet batter with a spatula to maintain a light texture, mixing just until combined.
- Assemble Cupcakes: Spoon half of the batter evenly into the cupcake liners. Add a spoonful of salted caramel sauce atop the batter in each cup, then cover with the remaining batter to seal in the caramel.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Remove from oven and let them cool completely in the pan.
- Frost: Once cooled, frost each cupcake generously with cream cheese frosting and optionally drizzle with additional salted caramel sauce before serving.
Notes
- Ensure the butter is softened but not melted for proper creaming with the sugars.
- Folding the dry ingredients gently helps keep cupcakes light and fluffy.
- To make homemade salted caramel sauce, melt sugar until amber, then add butter and cream carefully while stirring.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor and texture.