Chocolate Salted Caramel Cupcakes

Posted by Lindsey On 9:21 AM

Martha Stewart came out with a cookies cookbook awhile back and I lusted after it for the longest time and finally for Christmas last year Ben's parents got it for me. There are so many amazing recipes in it so I was over the moon when I found out that she was coming out with a cupcake book. We love us some cupcakes in this house. Of course I ordered the book and now have several bookmarked recipes to try. I knew this recipe would be one of the first ones I try. I love the sweet and salty combo, but they remind me of one of my favorite holiday treats, around the holidays Trader Joe's comes out with a chocolate salted caramel and they are seriously to die for, these cupcake filled the void of these truffles. Yum!

Chocolate Salted Caramel Cupcakes
from Martha Stewart Cupcakes


1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
Salted Caramel Filling (recipe follows)

Sea salt, preferably fleur de sel, for garnish
Dark Chocolate Frosting (recipe follows)
Salted Caramel Filling Ingredients:

2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel
Dark Chocolate Frosting Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled


The cupcakes

Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

5 Response to "Chocolate Salted Caramel Cupcakes"

  1. Cindy Said,

    LOVE THE NEW BLOG LOOK, you redecorated and didn't invite me over! Those cupcakes look so decadent, I love the swirls done with the pastry bag, so decadent!!


  2. michelle Said,

    These look to die for!


  3. Erin Said,

    Yum! I made these a few weeks ago and they are fabulous!


  4. Anonymous Said,

    I love the sweet/salty combination of these. I keep seeing so many great recipes from that cookbook, I can't wait to get it!


  5. Joelen Said,

    The sweet and salty combo is awesome, especially with chocolate! Looks fantastic Lindsey!