Description
Indulge in these luscious Chocolate Caramel Cupcakes featuring moist cocoa-rich cupcakes filled with smooth homemade salted caramel sauce and topped with a silky milk chocolate ganache. Finished with a sprinkle of flaky sea salt, these cupcakes balance sweet and salty flavors perfectly, making them a delightful treat for any occasion.
Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 60 mL water
- 120 mL heavy whipping cream (room temperature)
- 84 grams salted butter (room temperature)
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
Chocolate Cupcakes
- 120 grams all-purpose flour (spooned and leveled)
- 40 grams unsweetened cocoa powder (Dutch process, spooned and leveled)
- 200 grams granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 120 mL vegetable oil
- 2 large eggs (room temperature)
- 180 mL hot coffee (brewed or Americano; hot water also works)
Chocolate Ganache
- 340 grams milk chocolate chips
- 160 mL heavy whipping cream
- Flakey sea salt (for topping)
Instructions
- Make Salted Caramel Sauce: In a medium heavy-bottomed saucepan, combine sugar and water. Swirl the pan gently to immerse the sugar in water. Place over medium heat and allow sugar to dissolve completely, swirling every minute. Simmer with the lid on until the color changes to a dark amber (about 10 minutes), removing the lid to check color frequently. Avoid stirring. Once caramelized to dark amber, remove from heat. Stir in butter until melted, then whisk in heavy cream until smooth. Leave any crunchy bits separate. Pour into a heatproof jar, stir in sea salt and vanilla, let cool for an hour, then refrigerate until set.
- Prepare Chocolate Cupcake Batter: Preheat oven to 350°F/177°C convection or 325°F/163°C conventional. Line 14 muffin tins with liners. In a medium bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a large bowl, whisk oil, eggs, and hot coffee until smooth. Sift dry ingredients into wet and whisk gently until just combined and smooth.
- Bake Cupcakes: Fill cupcake liners about 2/3 to 3/4 full. Bake for 16-18 minutes until a gentle press in the center springs back. Cool in pan 10 minutes, then transfer to a rack to cool completely before frosting.
- Make Chocolate Ganache: Place chocolate chips in a large bowl. Heat heavy cream in a small saucepan over medium heat until it simmers around edges. Pour hot cream over chocolate, cover, and let sit for 5 minutes. Stir gently until smooth. Cover and allow to cool completely to room temperature; refrigerate to speed cooling, stirring every 5-10 minutes to ensure even texture.
- Assemble Cupcakes: Core out the center of each cooled cupcake using a cupcake corer or knife. Fill the hollow with cooled salted caramel sauce using a spoon or piping bag. Pipe chocolate ganache over each cupcake with a large round tip. Optionally, drizzle more caramel over the ganache or create a small divot on top and spoon caramel inside. Finish with a sprinkle of flaky sea salt.
Notes
- Use room temperature ingredients for best texture and mixing ease.
- Do not stir caramel mixture to avoid crystallization; swirling is sufficient.
- If sugar crystals form on pot edges, use a wet pastry brush to dissolve them.
- Allow cupcakes to cool completely before filling and frosting to prevent melting ganache or caramel.
- Ganache can be refrigerated to speed up cooling but stir every few minutes for even consistency.
- Flakey sea salt enhances the sweet-salty flavor contrast; do not omit.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
