Prepare to embark on a mouthwatering journey that will tantalize your taste buds and make your dessert dreams come true! These decadent Salted Caramel and Chocolate Cupcakes are not just a treat – they're an experience that combines rich chocolate, luxurious caramel, and pure culinary magic. Imagine biting into a perfectly moist cupcake with a surprise caramel center that oozes with every bite, promising to transform your ordinary baking routine into an extraordinary culinary adventure!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup salted caramel sauce
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for baking.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps to aerate the dry ingredients and ensures an even distribution of the leavening agents.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to incorporate all ingredients.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
- Fold in the chocolate chips gently using a spatula to avoid breaking them.
- Evenly distribute half of the cupcake batter into the prepared liners, filling each about halfway. Then, add a teaspoon of salted caramel sauce into the center of each cupcake. Top with the remaining batter, filling the liners about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, drizzle additional salted caramel sauce over the top of each cupcake for added flavor and decoration.
- Optionally, you can also top the cupcakes with whipped cream or chocolate frosting before serving for an extra indulgent treat.
- Enjoy your delicious salted caramel and chocolate cupcakes!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cupcakes light and fluffy.
- Caramel Technique: When adding caramel to the center, use a small spoon or squeeze bottle for precise placement.
- Cooling is Crucial: Allow cupcakes to cool completely before adding final toppings to prevent melting.
- Storage Hack: These cupcakes stay fresh for 2-3 days in an airtight container at room temperature or up to a week in the refrigerator.
- Customize Your Topping: Experiment with different garnishes like sea salt, chocolate shavings, or whipped cream to make the recipe your own.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
