Chocolate Cupcakes with Salted Caramel Frosting Recipe

Chocolate Cupcakes with Salted Caramel Frosting Recipe

How To Make Chocolate Cupcakes with Salted Caramel Frosting

Rich and moist chocolate cupcakes with a hint of buttery sweetness topped with salted caramel frosting make this dessert a must-try. It’s simple and easy.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • cupcocoa powder
  • 1tspbaking soda
  • 1cupboiling water
  • ½cupbutter,melted
  • cupvegetable oil,or canola oil
  • cupgranulated sugar
  • tspvanilla extract
  • ¾tspsalt
  • 2large eggs
  • 2large egg yolks
  • ½cupheavy cream
  • cupall-purpose flour

For Salted Caramel Frosting:

  • 1cupsalted butter,at room temperature
  • 4cupspowdered sugar
  • 1tspvanilla extract
  • 1tspcoarse sea salt,for sprinkling

For Caramel Sauce:

  • cupsgranulated sugar
  • ¼cupwater,+2 tbsp
  • 6tbspsalted butter
  • 1cupheavy cream


  1. Preheat oven to 350 degrees F. In a large heatproof mixing bowl, whisk together cocoa powder and baking soda.

  2. Carefully pour in boiling water and whisk until bubbling subsides and the mixture is well blended, allow to cool for 5 minutes.

  3. In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined, about 30 seconds.

  4. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.

  5. Divide batter among 24 paper-lined muffin cups, filling each cup about ⅔ full. Bake in the preheated oven for about 18 to 20 minutes.

  6. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack to cool.

  7. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce and sprinkle with coarse sea salt.

Salted Caramel Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 to 4 minutes.

  2. Add powdered sugar and blend on low speed until the mixture comes together. Add ¾ cup of caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.

Caramel Sauce:

  1. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.

  2. Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color, carefully swirling the pan occasionally.

  3. When the mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.

  4. Wait for 3 seconds then carefully pour in the cream and immediately whisk to combine.

  5. Whisk until the mixture is smooth. Allow caramel to cool for several minutes then pour into a glass jar to cool completely and refrigerate.


  • Calories: 439.02kcal
  • Fat: 24.19g
  • Saturated Fat: 13.21g
  • Trans Fat: 0.61g
  • Monounsaturated Fat: 7.99g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 55.93g
  • Fiber: 1.13g
  • Sugar: 47.16g
  • Protein: 2.61g
  • Cholesterol: 89.39mg
  • Sodium: 262.47mg
  • Calcium: 23.47mg
  • Potassium: 70.48mg
  • Iron: 0.90mg
  • Vitamin A: 194.52µg
  • Vitamin C: 0.09mg
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