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Totally The Bomb

Salted Caramel Cupcakes

4.72 from 7 votes
If you were hoping for a classic death-by-dessert, let me assure you that these decadent and creamy Salted Caramel Cupcakes deliver.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Servings: 12
Course: Death By Dessert
Calories: 340
Ingredients Method

Ingredients
  

  • For cake:
  • 1 cup all purpose flour
  • 1 cup sugar
  • ½ cup Hershey’s special dark cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda and powder
  • 1 egg
  • ¼ cup vegetable oil
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ cup boiling water
  • Buttercream:
  • 1 stick softened butter
  • 1 tbsp caramel sauce
  • ½ tbsp sea salt
  • 1 ½ cups confectioners’ sugar
  • Topping:
  • Caramel sauce
  • Coarse sea salt

Method
 

  1. Preheat oven to 350 degrees and prepare a cupcake tin with liners and set aside.
  2. Combine all dry ingredients for the cake into a large mixing bowl or a bowl of a stand mixer.
  3. Whisk through to remove any clumps.
  4. Add eggs, milk, oil, and vanilla and mix until well combined. Carefully add in water last. Mix on high for 1 minute. The batter will be watery, that is okay!
  5. Fill the cupcake liners halfway with batter.
  6. Bake for 19-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool completely.
  8. While the cakes are cooling prepare the buttercream by creaming the butter until light and fluffy.
  9. Add in caramel sauce and mix until combined. Add in confectioners’ sugar and sea salt.
  10. Mix on high for 1-2 minutes.
  11. Add to a piping bag with a large star tip and set aside.
  12. Once the cupcakes are cooled, using a small piping tip or just a knife cut out a small hole in the middle of the cupcake. Fill with about 1 tsp of caramel sauce.
  13. Pipe a generous amount on top of each cupcake and top with caramel sauce and a sprinkle of sea salt.
  14. Enjoy!!