What’s the Project? These chocolate salted caramel cupcakes are going to make you swoon! The base of the cupcake is simple-it’s a cake mix with a few fancy touches. Then top with this amazing salted caramel buttercream frosting and drizzle with homemade caramel sauce.
Want to make some new friends? Just make them some of these amazing chocolate salted caramel cupcakes. They’ll love you immediately. In fact, I took these with me on a girls’ trip a few weeks ago and they were such a big hit that I started to wonder if they are the reason that I got invited. I’m telling you right now that these cupcakes are amazing!
The chocolate cupcake part of these cupcakes is soft and moist. And it’s super easy because it’s just a cake mix but with some additions. The chocolate salted caramel cupcakes are then topped with salted caramel buttercream frosting and then drizzled with homemade caramel sauce and sprinkled with salt. I love these things. I could eat a million. Seriously.
Chocolate Salted Caramel Cupcakes Recipe:
- 1 Devil's Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
- Combine all ingredients and mix until well combined. The batter will be fairly thick.
- Pour into cupcake tins lined with papers.
- Bake for 18-20 minutes at 350 degrees (Take them out as soon as they bounce back from your touch. 18 minutes on the dot is perfect in my oven.)
Caramel Drizzle Recipe:
Caramel Drizzle Ingredients:
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move fast.
Pour sugar into a pot on the stove and begin to cook over medium-high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.
Caramel Buttercream Frosting Recipe:
- 3 sticks of softened butter
- 4-6 C powdered sugar
- About 1/3 cup of milk
- 1/2 C of your caramel sauce that you just made
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it fairly thick.
Spoon it into a piping bag or a ziplock bag and cut off the corner. Pipe it on to your cupcakes.
Then, drizzle the cupcakes with the extra caramel sauce and sprinkle Kosher Salt on top of each one:
Then, try serving these to your friends. Just try to tell me they don’t love you. They will. Unless they are on a diet. And even then they probably will.
I hope you love these chocolate salted caramel cupcakes as much as I do!
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