These Chocolate Salted Caramel Cupcakes turn your regular cupcake into a decadent dessert!
There’s pretty much no dessert I can think of that wouldn’t be improved with the addition of caramel.
Cheesecakes, fruit tarts, bread puddings, cakes… seriously, caramel makes it better. These chocolate salted caramel cupcakes are the epitome of that theory.
Cause, honestly, I’m not much of a cupcake fan. It’s not too hard for me to pass one by, and it’s nearly always the last dessert I would go for if I just so happen to stumble upon a dessert buffet.
But a cupcake that’s covered in a rich, fudge frosting and salted caramel?? I’d push my mom out of the way to get my hands on that.
Last year, I shared a recipe I’ve been working on for the easiest and most delicious caramel I think I’ve ever tasted.
Even my mom (yes, the same one I’d push, but now I value her opinion), couldn’t get over how simple the recipe was. Or how delicious it was, but now I feel like I’m just bragging…
The beauty of this caramel recipe, though, is that it can be used for so many different treats! It can be eaten straight, dipped in melted chocolate, wrapped around a marshmallow or used as the filling for this cupcake! It’s such a versatile recipe!
Chocolate Salted Caramel Cupcakes
1 batch Chocolate Fudge Frosting
1 batch soft caramels (you will not use the entire recipe)
24 chocolate cupcakes
Directions: Prepare your chocolate cupcakes according to your preference- from scratch or from a box, the beauty is in the toppings on this one! Let them cool completely.
Let your caramel come to room temperature and then fill the center of your cupcake with the about a tablespoon of caramel. Lightly sprinkle sea salt over the top.
And because you’ll only use maybe 1/4 of your pan of caramel, you’ll have plenty left to dip in melted chocolate and sprinkle with more sea salt! I’m telling you, one of the best pieces of candy I’ve ever had!
You could also frost a chocolate cake with this fudge frosting, layer some caramel between the layers and spread the caramel all across the top of it. In fact, I think I’ll do that sometime soon so I can have a picture to show you exactly what I’m envisioning.
- 10 Tablespoons butter (not margarine)
- 1¼ cups unsweetened cocoa powder
- 5¼ cups powdered sugar
- ⅔ cup milk
- 2 teaspoons vanilla extract
- In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will be very thick.
- Transfer chocolate mixture to a large mixing bowl and let cool. With mixer on low speed, add in powdered sugar and milk, alternating the two. Add vanilla extract.
- Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
- Store extra frosting in refrigerator
Looking for more delicious cupcake and cake recipes? These are some of my favorites and I always get asked for these recipes when I take them places!
Chocolate Covered Strawberry Cupcakes– these are one of my personal favorites because it combines two classics: a yellow cupcake with classic buttercream and a chocolate covered strawberry!
Strawberry Lemon Layer Cake– this cake has a delicious lemon cream filling that makes the whole recipe a winner!
Mint Chocolate Chip Cake– This is one of my son’s favorites, so I try to make it at least once a year for him!
And don’t forget to pin this post for Chocolate Caramel cupcakes! It’s my faaavorite!