Description

Gooey Salted Caramel Cupcakes are the epitome of indulgence, combining the rich flavors of chocolate and caramel with a delightful sprinkle of sea salt. These cupcakes have a fascinating backstory, inspired by the classic French dessert, crème brûlée, where the contrast of sweet and salty plays a starring role. The moist, fluffy chocolate cupcakes provide the perfect canvas for a luscious salted caramel filling, topped with a swirl of creamy buttercream and a drizzle of more caramel. Each bite is a celebration of flavors and textures, making them an ideal treat for any occasion, from birthday parties to cozy family gatherings. What makes these cupcakes truly special is their simplicity; they are surprisingly easy to prepare, allowing both novice bakers and seasoned chefs to create something extraordinary in the comfort of their kitchens. So, roll up your sleeves, and let’s dive into this delicious adventure!

Ingredients

• For the Chocolate Cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup whole milk
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Salted Caramel Filling:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• For the Buttercream Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons heavy cream
• For the Topping:
• Extra salted caramel sauce for drizzling
• Sea salt flakes for garnish

Preparation Method

Start by preheating your oven to 350°F (175°C). Line a standard cupcake pan with paper liners, setting the stage for your delightful creations. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended and free of lumps. This step is crucial as it ensures that your cupcakes rise evenly and have a light texture.

In a separate bowl, mix the wet ingredients: beat the egg, then add the whole milk, vegetable oil, and vanilla extract. Whisk these ingredients together until they are smooth and well combined. Now, here comes the fun part! Pour the wet mixture into your dry ingredients, and stir gently until just combined. The batter might seem a bit thick at this point, but don’t worry. The magic happens when you add the boiling water. Carefully pour in the boiling water, and stir until you have a smooth, silky batter. This step not only thins the batter but also intensifies the chocolate flavor, making your cupcakes irresistibly rich.

Once your batter is ready, fill each cupcake liner about two-thirds full. This allows room for the cupcakes to rise beautifully without overflowing. Place the pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. While they bake, you can prepare the salted caramel filling, which is the star of the show.

In a medium saucepan over medium heat, add the granulated sugar. Stir it continuously using a wooden spoon or a heat-resistant silicone spatula. The sugar will begin to melt and clump together before turning into a beautiful amber color. Be cautious, as it can go from perfectly caramelized to burnt very quickly. Once the sugar is fully melted and has a golden hue, remove it from the heat and immediately add the cubed butter. The mixture will bubble up, so be careful! Stir until the butter is completely melted and combined.

Next, slowly pour in the heavy cream, stirring continuously until smooth. This addition will create a rich, creamy caramel sauce. Finally, sprinkle in the sea salt and add the vanilla extract. Stir to combine, then set the caramel aside to cool slightly before using. This filling is what transforms your cupcakes into a gooey delight.

After about 20 minutes, check your cupcakes. When they are done, allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them cool fully before filling them; otherwise, the caramel will melt and seep out. While the cupcakes cool, you can whip up your buttercream frosting.

In a large mixing bowl, beat the softened unsalted butter with a hand mixer or stand mixer until it’s light and fluffy, which should take about 3-5 minutes. Gradually add in the powdered sugar, mixing on low speed to avoid a sugar cloud. Once the sugar is well incorporated, add the vanilla extract and 2 tablespoons of heavy cream. Beat the mixture on high speed for another 3 minutes until the frosting is fluffy and creamy. If the frosting is too thick, you can add more cream, one tablespoon at a time, until you reach your desired consistency.

Now comes the exciting part—assembly! Once your cupcakes are completely cooled, use a small knife or a cupcake corer to create a well in the center of each cupcake. Be careful not to cut all the way to the bottom; you want to leave a small base for the filling to sit on. Fill each well with a generous amount of the salted caramel filling. Don’t be shy; this is what adds that gooey goodness that everyone loves!

Next, using a piping bag fitted with your favorite tip, swirl the buttercream frosting on top of each filled cupcake. You can create simple swirls or get creative with fancy decorations—it's entirely up to you! Once frosted, drizzle some extra salted caramel sauce over the top, allowing it to cascade down the sides for a beautiful presentation. Finally, finish with a sprinkle of sea salt flakes on each cupcake for that perfect balance of sweet and salty.

Tips and Conclusion

For those looking to switch things up, consider using different flavors for your cupcakes. A vanilla or red velvet base could create a delightful contrast with the salted caramel. You can also substitute the heavy cream in the filling and frosting with coconut cream for a dairy-free option, maintaining that rich texture while making it suitable for various dietary preferences. If you're preparing these cupcakes for an event, they can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. Just make sure to let them come to room temperature before serving for the best flavor and texture.



Creating Gooey Salted Caramel Cupcakes is more than just baking; it’s an experience filled with joy, creativity, and, of course, mouthwatering flavors. The combination of rich chocolate, luscious salted caramel, and creamy frosting will have your friends and family raving about your baking skills. Whether you are celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to impress. Don’t stop here! Explore more delightful recipes on our site, like our decadent Chocolate Lava Cakes or refreshing Lemon Meringue Pie. If you enjoyed this recipe, we’d love for you to share it with friends and family. Happy baking!