Salted Caramel Cupcakes Recipe 

These Chocolate Salted Caramel Cupcakes are filled with salted caramel sauce, topped with salted caramel buttercream, drizzled with salted caramel sauce, and sprinkled with flaky sea salt. If you love salted caramel, you need to try this cupcake recipe.
So if you would like to learn how to make salted caramel cupcakes then just follow this salted caramel cupcake Recipe.
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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CHOCOLATE SALTED CARAMEL CUPCAKE RECIPE
Ingredients
1 Cup | 125g All Purpose Flour
½ Cup | 50g Cocoa Powder
¾ Cup | 170g Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup | 113g Butter
½ Cup | 125ml Milk
2 Eggs
¼ Cup Salted Caramel Sauce
1 Cup | 250g Butter
3 Cups | 375g Icing Sugar (Powdered Sugar | Confectioners Sugar)
⅓ Cup Salted Caramel Sauce
Flaky Sea Salt
Instructions
In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined.
Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes.
Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined.
Pour the wet ingredients into the dry and fold together until just combined.
Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed.
Cool on a wire rack.
To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume.
Add the icing sugar in thirds, scraping down the bowl each time so everything is evenly combined.
Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.
Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.
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