Chocolate Cupcakes with Salted Caramel Frosting! Oh my!

I am not sure that I have ever met three better mates than chocolate, sea salt, and caramel! I am so happy to share the marriage of the three with you in this recipe! These cupcakes make my taste buds dance the happiest jig and I think yours just might want to join the party!


Start with my favorite chocolate cupcake recipe:

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes


2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour


Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Now for the delicious frosting…

Salted Caramel Frosting:

1 cup salted butter, at room temperature

4 cups powdered sugar

3/4 cup caramel sauce topping (I use Smucker’s brand in the squeeze bottle)

1 tsp vanilla extract

1 tsp coarse sea salt, for sprinkling

In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.

Spread frosting on top of cooled cupcakes and drizzle with more of the caramel topping (this is where the squeeze bottle comes in handy), sprinkle with course sea salt.


xx, Morgan