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Salted Caramel Chocolate Cupcakes

Mouthwatering Salted Caramel Chocolate Cupcakes to Impress

These Salted Caramel Chocolate Cupcakes combine rich chocolate and gooey caramel for a decadent treat that everyone will love.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 1/2 cups all-purpose flour substitute with a gluten-free flour blend for a gluten-free version
  • 1/2 cup cocoa powder use Dutch-processed cocoa for richer taste
  • 1 tbsp baking powder crucial for leavening
  • 1 tsp baking soda works alongside baking powder
  • 1/2 tsp salt balances sweetness
  • 1/2 cup unsalted butter ensure it’s softened
  • 1 cup granulated sugar
  • 2 large eggs beat until pale yellow
  • 2 tsp vanilla extract
  • 1 cup milk almond or coconut milk can be used for a dairy-free option
  • 1 cup hot water
For the Caramel Filling and Topping
  • 1 cup caramel sauce homemade or store-bought works
  • 1/2 cup salted caramel sauce for drizzling
For the Frosting
  • 1 cup peanut butter frosting substitute with chocolate ganache or vanilla buttercream if nut-free
  • 1 tbsp sea salt flakes for finishing touch

Equipment

  • cupcake pan
  • whisk
  • mixing bowls
  • mixer
  • Cupcake liners
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, finishing with the dry ingredients.
  6. Fill each cupcake liner about two-thirds full with the batter.
  7. Bake in the preheated oven for 18-20 minutes, check for doneness with a toothpick.
  8. Once baked, cool the cupcakes completely on a wire rack, then core the centers.
  9. Fill each cored cupcake with caramel sauce generously.
  10. Frost with peanut butter frosting, drizzle with salted caramel sauce, and sprinkle sea salt flakes on top.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Allow cupcakes to cool completely before filling and frosting to maintain structure. Customize frosting if nut-free is desired.

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