Salted Caramel and Chocolate Cupcakes

Cupcakes is one of my favourite foods to bake. It is easy and always a hit with my kids. The combination of caramel and salt also creates a good contrast between sweet and salty flavours.

In this recipe, I use canned caramel. I discovered this 'dulce de leche' can of caramel while shopping at Walmart. Using this will help you save time preparing for caramel.

Author: Malu Bonifacio

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Salted Caramel and Chocolate Cupcakes

This chocolate cupcakes frosted with caramel and salt also creates a good contrast between sweet and salty flavours.

Prep time: 40 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

Cupcakes

• 150 grams unsalted butter
• 150 grams brown sugar
• 3 large eggs
• 1 cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• 25 grams cocoa powder

Frosting

• 250 grams dulce de leche (canned caramel)
• ½ tsp sea salt
• 125 grams unsalted butter, softened
• 200 grams icing sugar

Instructions

Cupcakes

1. Pre heat oven to 350°. Prepare 12 cupcake liners in a cupcake pan.
2. In a medium bowl, mix together flour, baking powder, salt and cocoa powder.
3. In a standing mixer fitted with a paddle attachment, cream together butter and sugar.
4. Add the eggs and flour mixture. Beat until smooth.
5. Pour the batter in the cupcake liners. Bake for 20-25 minutes.

Frosting

1. Mix together dulce de leche (caramel) and sea salt.
2. In a standing mixer, fitted with paddle attachment, beat the butter until smooth.
3. Add the icing sugar in 2-3 batches. Beat until it is fully incorporated.
4. Then add the salted caramel until smooth.
5. Pipe the butter cream in the cupcake. Use 1M (Wilton) to pipe the buttercream. Optional: Sprinkle chocolate chips or drizzle caramel.

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