Chocolate Caramel Cupcakes
Salted Caramel cupcakes
Um, yes please! Finished with hand harvested Chocolate Sea Salt from Salt Spring Island, BC, these cupcakes are to die for.
I didn't learn how to make sourdough during quarantine but I did learn to make the perfect cupcakes! Nothing against sourdough - I do love bread! But even more comforting than a loaf of bread is a dozen of chocolate caramel cupcakes.
I adapted this recipe from a couple of different cupcake recipes that I had found on Pinterest. I've made caramel buttercream icing a couple of times with my Vanilla Bourbon Cupcakes.
I found a simple recipe for Chocolate Cupcakes and went from there!
3 Easy Steps
Easy Cupcake Recipe
I used to think the better a cupcake looked in a photo, the harder it was to bake - but I've proved that wrong by making this fantastic recipe with my very amateur baking skills. Not to toot my own horn but I've been told that my cupcakes taste store bought (toot toot).
Naturally, I love to use ceramic bakeware when I'm getting creative in the kitchen. I find that pottery bowls make for the best mixing bowls because they are solid, durable and versatile. Look for oven-safe bowls as it is great knowing that you can pop the same bowl into the oven if you need to melt butter, etc.
First things first, focus on baking the cupcakes and don't worry about the icing or filling until later.
Add Salted Caramel
Add a surprise bite of ooey-gooey caramel by carving a shallow hole in the top of the cupcake.
Pipe The Icing
This part is messy but using a piping head from a $3 grocery store kit, I made a beautiful rosette.
- 1 cup All Purpose Flour
- 1/2 cup Cocoa Powder
- 3/4 Cup Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Butter
- 1/2 Cup Milk
- 2 Eggs
- 12 tablespoons Caramel Sauce (1 per cupcake)
- 1 cup Butter
- 4 cups Icing Sugar
- 5-6 tablespoons Caramel Sauce
- Salt Spring Sea Salt Chocolate fleur de sel
Definitely buy real caramel sauce. I first made this icing with the 'caramel topping' that you find in the ice cream section of the grocery store because it was all I could find on short notice. The real caramel sauce makes a BIG difference. Or, go all out and make your own caramel sauce!
- Preheat the oven to 350F
- Keeping the dry and wet ingredients separate, we start by mixing the dry ingredients in a medium ceramic mixing bowl. Mix until the ingredients are evenly combined.
- Whip the butter. Don't skip this step (see baking tip below). Using a hand mixer on a medium speed I whip the butter in a large ceramic mixing bowl until the butter is smooth and creamy.
- Add the milk and eggs to the butter and mix until well combined.
- Add the dry ingredients to the bowl of wet ingredients and mix until combined.
- Either grease your muffin tin or add cupcake liners. Divide the batter between 12 cupcakes.
- Bake for approximately 22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool on a wire rack while we make the icing.
- Whip more butter! Beat the butter in a large ceramic mixing bowl (medium speed) until smooth and creamy.
- Add the icing sugar in portions (1-2 cups at a time), mixing with the hand mixer as you go and scrape the sides of the bowl as needed to ensure the sugar is completely combined.
- Add caramel sauce to the icing mixture and mix on low speed until combined. Set aside.
- Now that the cupcakes have cooled, carve out a small hole in the top of each cupcake and fill with one tablespoon of caramel sauce.
- Prepare your piping bag with piping tip of choice and fill the piping bag half full with icing. Push the icing down towards the tip and twist the top so you can put pressure on the icing with one hand.
- Squeeze the piping bag until the icing comes through the piping tip and starting from the middle of the cupcake, pipe the icing in an circle, working outwards.
- Once all the icing is done, finish the cupcakes with a pinch of Salt Spring Sea Salt Chocolate flavoured finishing salt, rubbing between your fingers as you sprinkle over the cupcake for smaller grains.
- Refrigerate so that the buttercream icing has a chance to harden.
- Serve at room temperature and enjoy!
Whip that butter!! If you think you've whipped it enough, whip it some more! You gotta put the cream in buttercream. Having whipped, creamy butter before adding any other ingredients is the #1 most important rule. Natural rule-breaker? Don't break this one, you will only regret it (trust me 😬)
For That Finishing Touch
Hand harvested on Salt Spring Island, British Columbia, these finishing salts are incredibly flavourful, pack a beautiful colour and texture. The Chocolate fleur de sel was the perfect finishing touch to my cupcakes.
Shop Ceramic Bakeware
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