These dark chocolate salted caramel cupcakes are super decadent. Devil’s food cake cupcakes are filled with bittersweet salted caramel sauce and topped with fluffy salted caramel boiled milk frosting.
There is something magical about combining dark chocolate and salted caramel together! Make anything with these two in your arsenal and you can never go wrong in impressing your loved ones! I’ve always been a chocolate addict. After all, no birthday party would ever be complete without a chocolate cake! In my case, most parties would be incomplete in the absense of at least one chocolate based element.
I love baking with fresh seasonal fruits. This summer, you will find lemon lavender madeleines, orange and lavender cupcakes, rose and pistachio shortbread, not to forget the king of summer fruits – mango berry cake and also mango and peach sorbet sandwich cookies! Phew, that’s a lot of fruit, no?
I thought that perhaps, it is now time to give the humble brownies, cookies and nutella cheesecake some company. In come these dark chocolate salted caramel cupcakes.
Recently, I shared a post on how you can make the most amazing salted caramel sauce. That recipe would be absolutely perfect in this recipe and will create the most decadent cupcake!
The sponge used in making these cupcakes is a Devil’s food cake one. In this, we don’t add the cocoa powder as part of our dry ingredients but instead, we incorporate it as part of our wet ingredients. Hot boiling water transforms the rich dark cocoa powder into a thick river of bitter dark chocolate that adds the most amazing flavour and chocolatey aroma to the cupcake. The resulting dark chocolate salted caramel cupcakes are rich, moist and fluffy. It’s reminiscent of a trampoline. You could practically jump on them. But I’d much prefer planting my face in them and you should too! They’re that good!
Next is the boiled milk frosting. This is literally my new favourite way to prepare buttercream frosting and I will not have my cupcake or cake any other way unless I really need to! The reason why I like it (read: love it) so much is because of the many boxes it ticks – firstly, its a 100% vegetarian, eggless frosting that does not use icing or powdered sugar. If you’ve followed along and have watched my YouTube channel, you will notice my obvious dislike for buttercream with icing sugar. Its just way too sweet and you need a ton of icing sugar to stabilise the buttercream. If you want to add more flavouring, it has to be usually in extract form. If you add fruit purees, it will loosen miserably and to stabilise it, guess what you’d need to add? Yes, icing sugar! It just leaves the icing feeling more like sugar and less like cream! Where’s the fun in that!
I really hope you make these cupcakes because not only are they simple but also super decadent. Besides, if you aren’t feeling like making your salted caramel sauce from scratch, you can always get a jar of the sauce from a store and make them!
Either way, make them! you’ll be glad you did!
- 50 grams cocoa powder
- 200 mls boiling water
- 200 grams all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 250 grams light brown sugar
- 200 grams butter
- 2 eggs
- 1 teaspoons vanilla
- 175 grams salted caramel sauce
- 4 tablespoons flour
- 125 mls full fat milk
- 125 mls heavy cream
- 225 grams caster sugar
- 220 grams salted butter
- 150 grams salted caramel sauce
- Preheat oven to 160 C / 325 F.
- In a bowl, add cocoa powder. Pour hot boiling water over it.
- Whisk until combined then keep it aside to cool to room temperature.
- In the bowl of a stand mixer, sift the dry ingredients - flour, baking powder and baking soda.
- Add the light brown sugar and using the paddle attachment, mix the ingredients until well combined.
- Using a spatula, break any lumps of brown sugar that may have formed.
- Add the butter and on slow speed, mix until well combined and the butter is evenly distributed amongst the dry ingredients. Use a spatula to get the ingredients evenly combined, if needed.
- Add the eggs, one at a time, mixing very well between each addition.
- Add the vanilla extract and mix well.
- Add the cocoa and water mix, which should have cooled down to room temperature, along the sides of the bowl in a thin and steady stream.
- Mix for about 1 - 2 minutes on medium - high speed.
- Line a 12 hole muffin tray with cupcake liners.
- Fill them 3/4th of the way through. Bake in the oven for 20 - 22 minutes or until a skewer / knife inserted in the center of the cupcakes emerges clean and the cupcake tops feel springy to the touch.
- Let it remain in the cupcake tray to cool for about 20 minutes. Then take them out on a wire rack to cool completely.
- To make the frosting, combine milk, heavy cream and sugar in a saucepan.
- Once the sugar is melted, add the flour.
- Using a whisk, boil the mix for 3 minutes.
- Pour in a flat bowl, container and cover with parchment. Let it come down to room temperature.
- Once this pudding mix has cooled to room temperature, start making the buttercream frosting.
- In the bowl of a stand mixer, using a wire whisk, whisk the softened butter until it's smooth and creamy looking. About 2 minutes. If you find it difficult to use the wire whisk, you can even use the paddle attachment first to soften it then swap it for the wire whisk to proceed with the next steps.
- Once the butter is softened, start adding the cooled down pudding mix a little at a time, mixing well between each addition. (Please also refer to my YouTube video - how to make boiled milk buttercream frosting for a step by step video guide)
- Once all the pudding mix is added, whisk on high speed for about 2 minutes.
- Add the salted caramel sauce into the frosting and whisk for a final 30 seconds.
- Use the back of a Wilton piping tip / apple corer to make a hole in the center of the cupcake.
- Fill it with some salted caramel sauce.
- Use a closed star tip to frost swirls of the frosting on the cupcake.
- Top with some more salted caramel sauce and cake crumbs left from coring the cupcake.