Salted Caramel Cupcakes

Chocolate Caramel Cupcakes.

Salted Caramel Cupcakes

  • Servings: 20 to 24
  • Difficulty: easy
  • Print

Classic chocolate cupcakes are another must-have recipe.




  • 1  1/3 cups all-purpose flour
  • 2 tsp baking powder
  • 4 tbsp cocoa powder
  • 1 cup sugar
  • ¼ tsp salt
  • 7 tbsp unsalted butter, softened
  • 3 large eggs, at room temperature
  • 2⁄3 cup milk
  • 1 tsp pure vanilla extract
  • 1 tbsp  yogurt


  1. Preheat the oven to 350F°. Place the cupcake paper liners into the holes in
    the cupcake pans.
  2. Sift the flour, baking powder, and cocoa into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine bread crumbs.
  3. In a bowl, whisk the eggs, milk, vanilla extract, and yogurt together until well blended.
  4. Slowly pour in the egg mixture to flour and butter mixture, combine. Mix gently until smooth.
  5. Spoon the mixture into the liners, filling each one only half full.
  6. Bake for around 20 minutes, until  springy to the touch.
  7. After a few minutes transfer the cupcakes to a cooling rack. Cool completely before frosting.




  • 1/2 cup (1 stick) salted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 2-3 cups powdered sugar, sifted


Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.

You may frost the cupcakes by using back of a spoon, or transfer the frosting to a piping bag and frost the cupcakes.

Chocolate Caramel Cupcakes.


You can buy the one that is readily available in grocery stores or make your own. Homemade sauce is much better, my daughter used it on everything from ice-cream to cookies and even just plain spoonful of this sauce. It’s that good!


  • 1 cup sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/3 cup heavy cream


Heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook,do not stir just swirl the pan by moving  it small circles slowly. Let boil,until the liquid becomes light amber . Remove from heat and add butter and cream. Be careful before this step, because when you add butter and cream, the caramel will steam and it will splatter. once you have mixed it, you have your caramel sauce ready to be used on these cupcakes. Keep the sauce refrigerated in an airtight glass jar.

Recipe for the cupcakes from Illustrated step by step baking.

Chocolate Caramel Cupcakes.


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