Description
Delight in these Gooey Salted Caramel Cupcakes featuring a rich chocolate base swirled with luscious salted caramel sauce and topped with smooth cream cheese frosting. Perfectly moist and decadently sweet, these cupcakes offer a balanced blend of chocolate and caramel flavors ideal for any celebration or indulgent treat.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Filling
- 1/2 cup salted caramel sauce
Frosting
- 1 cup cream cheese frosting (store-bought or homemade)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined for a uniform chocolate base.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter until light and fluffy. Gradually add the granulated and brown sugars, continuing to mix well to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Combine Milk: Gradually pour in the milk while mixing, ensuring the batter becomes smooth and well-blended.
- Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet batter, being gentle not to overmix to keep the cupcakes light and airy.
- Assemble Cupcakes: Spoon half of the batter evenly into the cupcake liners. Add a dollop of salted caramel sauce into the center of each, then cover with the remaining batter to encase the caramel fully.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool and Frost: Allow the cupcakes to cool completely in the pan set on a wire rack before generously topping them with cream cheese frosting for a smooth, tangy finish.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you prefer less gooey cupcakes, reduce the salted caramel filling slightly.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a homemade twist, try making your own salted caramel sauce.
- Store cupcakes in an airtight container refrigerated for up to 3 days.
