Salted Caramel & Chocolate Cupcakes
Chocolatey, Salty and Indulgent - these Salted Caramel & Chocolate Cupcakes are the perfect decadent treat!
Ingredients
Cupcake
- 40 g cocoa powder
- 95 g plain flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 100 g caster sugar
- 100 g packed light brown sugar
- 80 ml vegetable oil
- 2 tsp vanilla extract
- 120 ml buttermilk room temperature
Frosting
- 115 g salted butter
- 200 g packed dark brown sugar
- 80 ml double cream
- 1/2 tsp salt
- 240-360 g icing sugar
Decoration
- Maldon Sea Salt Flakes
- Salted Caramel Chocolates
Instructions
- For the cupcakes: Firstly, pre-heat the oven to Gas Mark 4/180C and line muffin tins with 12 cases.
- Whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined, then set aside. In a medium bowl; whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth.
- Pour half of the wet ingredients into the dry, and then half of the buttermilk. Whisk gently, then add the remaining wet ingredients and the buttermilk. Whisk until just combined - the batter will be a little thin!
- Spoon the mixture into the muffin cases about two thirds full each and bake for 18-21 minutes. Once baked, put the muffins onto a wire rack to completely cool.
- For the frosting: Melt the butter in a small pan. Once melted add the sugar and cream, stirring constantly over a medium heat until the sugar has dissolved. Add the salt, and allow the caramel to bubble for three minutes full minutes. The remove from the heat, and allow to slightly cool - roughly around 15 minutes. Do not place in the fridge!
- Using a hand mixer, beat the powdered sugar in a few cups at a time until you reach your desired consistency. Add a little more cream if you'd like the frosting thinner, and add more salt if desired.
- Pipe the frosting onto your cooled cupcakes and add sea salt flakes/chocolate decorations as you wish!