Get ready to indulge in these irresistible Salted Caramel Chocolate Cupcakes! The moist chocolate cupcakes are not only topped with a heavenly caramel frosting but also generously drizzled with extra homemade caramel sauce for the ultimate treat.
Salted Caramel Chocolate Cupcakes
Servings 12
Ingredients
### Cupcakes:
- 1/4 cup melted salted butter
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee
- 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 egg room temperature
- 1/4 cup buttermilk room temperature
### Caramel Sauce:
- 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 6 tbsp salted butter room temperature
- 1/2 cup heavy cream room temperature
- 1 tsp vanilla extract
- 1 tsp flaky sea salt
### Buttercream:
- 1 cup salted butter room temperature
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 4 cups Florida Crystals® Regenerative Organic Certified® Powdered Sugar
- 1 tbsp heavy cream room temperature
- 1/4 cup caramel sauce
Instructions
**Cupcakes:**
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
- In a stand mixer, combine melted butter, oil, vanilla, hot coffee, and sugar. Mix until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the mixer on low speed.
- With the mixer on low, add the egg and buttermilk. Mix until just combined.
- Fill muffin tins with batter (about 3/4 full) and bake for 25-30 minutes. Allow cupcakes to cool completely.
**Caramel Sauce:**
- In a saucepan, cook sugar over medium heat, stirring every 1-2 minutes until melted and amber in color (about 10-15 minutes).
- Remove from heat and immediately stir in butter until combined. Add in heavy cream and salt, whisking until smooth.
- Pour the caramel into a heatproof jar or bowl to cool to room temperature.
**Buttercream:**
- In a stand mixer, beat room temperature butter, vanilla, salt, and powdered sugar until smooth (1-2 minutes).
- Add in heavy cream and caramel sauce, mixing until fully incorporated. Adjust consistency with additional heavy cream if needed.
**Assembly:**
- Pipe the buttercream onto cooled cupcakes using a large star piping tip.
- Before serving, drizzle with additional caramel and sprinkle with flaky sea salt.
- Store covered at room temperature or in the refrigerator for up to 3 days. Caramel can be stored in the refrigerator for up to 1 month in a sealed container.