You read the title right. In good conscience, I couldn’t let the chocolate buttercream I made last week go to waste. So I thought, why not take this opportunity to teach you guys how to make these delicious salted caramel chocolate cupcakes? You see how much I care about you guys? I mean sure…you could correctly say that I’m just making more for myself. But, I’d rather have you believe that I’m a caring soul instead of a pig with a sweet tooth. So we’re going with the first reason, to make myself feel better.
These cupcakes should be a sin. I mean you have the chocolate cupcake. It has an intense chocolate flavor. It’s moist and it’s delicious. On top is a light, perfectly sweet, chocolate buttercream. Drizzled on top is salted caramel sauce and it’s finally sprinkled with some chocolate shavings. Like I said…SIN. It’s so rich, so good and so easy. You won’t believe how easy these cupcakes are to make. Your soul will thank you, but your waist won’t.
Preheat your oven to 375°F and bring all ingredients to room temperature.
Start by sifting together the cocoa powder, cake flour, salt, baking powder, baking soda in a large bowl. Fluff together for a few seconds with a fork or whisk.
Combine all the wet ingredients together in a separate bowl and whisk until combined.
Pour the wet ingredients into the dry ingredients. Start slowly mixing with a whisk for a few seconds, before switching to a rubber spatula. Slowly fold in the dry ingredients. Don’t overmix!
Use an ice cream scoop to portion out the batter into pre-greased paper cups. Tap the pan against the table on each side to get rid of excess air.
Bake at 350°F for about 12-15 minutes. Check at the 10 minute mark with a wooden skewer. It should come out with a few moist crumbs. They should be very slightly under-baked. It will continue to bake for a bit out of the oven.
Leave the cupcakes in the pan for a couple of minutes before moving to a wire rack for a few minutes.
Immediately move the cupcakes to separate container and cover completely with plastic wrap. Leave alone to cool completely.
Once completely cool, decorate with chocolate buttercream, salted caramel sauce and shaved chocolate shavings.
Chocolate buttercream recipe: Fluffy Chocolate Buttercream
Salted caramel sauce recipe: Easy Salted Caramel Sauce
See how I do it:
- 7 ounces (or 0.8 cup) cake flour
- 1 cup granulated sugar
- 3 ounces (or 6 tablespoons) cocoa powder
- 1 teaspoon baking powder (minus a little bit, like 1/16 of a teaspoon)
- 1/2 teaspoon baking soda (minus a little bit, lie 1/16 of a teaspoon)
- 1/2 teaspoon kosher or sea salt
- 1/2 cup buttermilk or whole milk
- 1/4 cup vegetable oil
- 1/2 tablespoon sour cream
- 1 extra large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup coffee or boiling water with a pinch of instant light coffee granules
Preheat the oven to 375°F.
Line cupcake pan with paper cups and spray with cooking spray.
In a large bowl, sift the cake flour, cocoa powder, baking soda, baking powder, and salt. Fluff together with a whisk or fork for a few seconds.
In another bowl, combine the buttermilk, sour cream, egg, oil, vanilla, sugar, coffee and whisk until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Start with a whisk for a few seconds before moving to a rubber spatula.
Slowly fold in the dry ingredients with a rubber spatula. Don't overmix! Go slow and scrape down the sides and bottom of the bowl.
Use an ice cream scoop to portion out the batter into the 12 cups. Tap against the table to release excess air.
Turn down the oven to 350°F and bake for about 12-15 minutes. Check at the 10 minute mark with a wooden skewer. The cakes should rise well, look slightly underbaked on surface and the skewer should come out with moist crumbs.
Once out of the oven, move from cupcake pan to wire rack for a few minutes. Move from wire rack to separate container and cover completely with plastic wrap. Let it cool that way.
Once completely cooled, you can decorate as you please. If using caramel sauce drizzle, make sure it's cool enough to not melt the buttercream.
Store these in the fridge covered for a few days or in the freezer covered for a week. Make sure it comes back to room temperature before enjoying.
Make sure ingredients like buttermilk, sour cream, egg are at room temperature. If adding fresh coffee, make sure it's not too bitter. Same goes for the instant coffee. Make sure it's the light version, not too strong. Don't overmix the batter! You want to make sure the batter is very slightly underbaked as it will continue to cook as it cools. This ensures you won't get an overbaked cupcake. Make sure the cupcakes are covered at all times to ensure they don't dry out. If you find the moistness still not too your liking, you can always pour some simple syrup over the cupcakes before icing, as you would a regular cake. Let it absorb, then ice with the buttercream. If you follow the steps I mention though, it should be plenty moist.