Profile of a salted caramel cupcake in a rose gold cupcake case. There is icing on top of the cupcake and a piece of fudge.

Salted Caramel Cupcakes

Course: Cupcakes
Cuisine: British
Keyword: Chocolate Cupcakes, Salted Caramel, Salted Caramel Cupcakes
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 18 minutes
Servings: 12 cupcakes
Calories: 491kcal
Author: Amy Treasure
Incredible chocolate salted caramel cupcakes with a caramel-filled centre. The cupcakes are topped with salted caramel buttercream and cream cheese frosting and finished with a drizzle of caramel sauce and piece of fudge.
Print Recipe

Ingredients

Chocolate Cupcakes

  • 95 g plain flour
  • 45 g cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large eggs
  • 100 g granulated sugar
  • 100 g light brown sugar
  • 80 ml vegetable oil
  • 2 tsp vanilla extract
  • 120 ml buttermilk

Caramel-filled centre

  • 100 g Carnation Caramel 12 teaspoons/quarter of a tin
  • 1 pinch sea salt

Salted Caramel Frosting

  • 197 g Carnation Caramel about half the tin
  • 180 g full fat cream cheese
  • 100 g salted butter
  • 450 g icing sugar

Decoration

  • 12 pieces fudge
  • 100 g Carnation Caramel (to drizzle) about 1/4 of a tin
  • 1 pinch sea salt

Instructions

Chocolate Cupcakes

  • Preheat the oven to 180ºC / 160ºC Fan / 350 F / Gas 4.
  • Line a cupcake tray with 12 cupcake cases.
  • In a large bowl whisk together the flour, cocoa powder, baking powder and bicarbonate of soda.
  • In a separate bowl whisk the eggs, sugars, oil and vanilla until smooth.
  • Pour half the wet ingredients into the dry ingredients and whisk. Slowly pour in half of the buttermilk and whisk again. Repeat for remaining ingredients taking care not to overmix. 
  • Fill the cupcake cases halfway (do not overfill) and bake in the centre of the oven for 18-21 minutes. The cupcakes are baked when they spring back when touched in the middle with one finger.

Core and fill the cupcakes

  • Allow the cupcakes to completely cool then scoop out the centre of each cupcake. You can do this using a small pairing knife, spoon or turn a piping nozzle upside down and use that. 
  • Add sea salt to the caramel a pinch at a time until the caramel reaches the desired flavour. 
  • Add a teaspoon of salted caramel into each hole and smooth over the top so it's level with the rest of the cupcake.

Salted Caramel Frosting

  • Cream together the butter and cream cheese then add the caramel and beat until very smooth. 
  • Add the icing sugar a tablespoon at a time and beat until it's fully incorporated. 
  • If the icing is too runny add more icing sugar a tablespoon at a time. If it's too thick add milk or cream a few drops at a time until it reaches the desired consistency. 
  • Transfer to a piping bag fitted with a piping nozzle (I used Wilton 1M) and pipe the frosting on top of the cupcakes.
  • Decorate with a piece of fudge and a sprinkling of sea salt. Use the remaining caramel to drizzle over the top. You can warm the caramel in the microwave to loosen it.

Notes

  • Only fill the cupcake cases 1/2 full or the cupcakes will spill over the top
  • Make sure the cupcakes are completely cool before you core, fill and frost them
  • Store in a container in the fridge for up to 5 days
  • Unfrosted cupcakes will freeze well for up to one month
  • Store any leftover frosting in a container in the fridge for up to 5 days

Nutrition

Calories: 491kcal | Carbohydrates: 63g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 131mg | Potassium: 125mg | Fiber: 1g | Sugar: 54g | Vitamin A: 266IU | Calcium: 44mg | Iron: 1mg