Salted Caramel Chocolate Cupcakes

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June 29, 2018

You read the title right. In good conscience, I couldn’t let the chocolate buttercream I made last week go to waste. So I thought, why not take this opportunity to teach you guys how to make these delicious salted caramel chocolate cupcakes? You see how much I care about you guys? I mean sure…you could correctly say that I’m just making more for myself. But, I’d rather have you believe that I’m a caring soul instead of a pig with a sweet tooth. So we’re going with the first reason, to make myself feel better.

These cupcakes should be a sin. I mean you have the chocolate cupcake. It has an intense chocolate flavor. It’s moist and it’s delicious. On top is a light, perfectly sweet, chocolate buttercream. Drizzled on top is salted caramel sauce and it’s finally sprinkled with some chocolate shavings. Like I said…SIN. It’s so rich, so good and so easy. You won’t believe how easy these cupcakes are to make. Your soul will thank you, but your waist won’t.

Preheat your oven to 375°F and bring all ingredients to room temperature.

Start by sifting together the cocoa powder, cake flour, salt, baking powder, baking soda in a large bowl. Fluff together for a few seconds with a fork or whisk.

Combine all the wet ingredients together in a separate bowl and whisk until combined.

Pour the wet ingredients into the dry ingredients. Start slowly mixing with a whisk for a few seconds, before switching to a rubber spatula. Slowly fold in the dry ingredients. Don’t overmix!

Use an ice cream scoop to portion out the batter into pre-greased paper cups. Tap the pan against the table on each side to get rid of excess air.

Bake at 350°F for about 12-15 minutes. Check at the 10 minute mark with a wooden skewer. It should come out with a few moist crumbs. They should be very slightly under-baked. It will continue to bake for a bit out of the oven.