I love the sweet, distinctive flavor of caramel, but it can be overwhelmingly sweet for certain people. That is why today I have decided to present the candy in a way that will appeal to a broader mass of cupcakesters.

What is the solution that I have found with what you ask? Well, why not add salt to caramel? Trust me, create that perfect balance. And what better way to accompany caramel than with chocolate! Yes, that’s right, salted caramel chocolate cupcakes. Hmm!

The cake recipe itself has a bit of brown sugar in it for an extra kick that complements it better with the caramel and gives it that almost caramelized taste.

The cupcake has three components: brownie, salted caramel sauce, and caramel buttercream. All three components have a way of coming together and forming a distinct caramel flavor.

Ingredients:

chocolate cake

220 g butter (room temperature)

220g of dark chocolate

200 g of brown sugar

125 g self-rising flour

125g all purpose flour

50g cocoa

1 teaspoon baking powder

200g powdered sugar

4 eggs

30ml vegetable oil

1 teaspoon vanilla

salted caramel

200g powdered sugar

100 ml of water

100 g of salted butter

2 teaspoons of sea salt

50ml of cream

Salted Caramel Buttercream

250 g salted butter

250g icing sugar

½ teaspoon vanilla

¾ cup salted caramel

Addresses

cupcakes

1. Preheat the oven to 160 degrees C.

2. In a saucepan, melt the butter, chocolate, brown sugar, and 160 mL water over low heat until all ingredients are combined.

3. Sift the flours, yeast and cocoa into a bowl and add the icing sugar.

4. Beat together the eggs, oil and vanilla and add to the flour mixture followed by the chocolate mixture. Stir until smooth.

5. To make a cupcake, try lining with cupcake liners. Fill ¾ of the way to the top.

6. Bake for 20 to 25 minutes until a toothpick inserted comes out clean.

salted caramel

1. In a saucepan, combine the sugar and water. Stir over medium heat until the sugar has dissolved and then cook the sugar without stirring. You can use a wet pastry brush to push down any sugar crystals on the sides of the pan.

2. When the caramel turns a dark amber color, add the butter, then gently stir to combine.

3. Remove from the heat and add the cream. Stir until combined.

4. Add the salt.

Butter cream

1. Cream butter and sugar until light and fluffy.

2. Add the vanilla and about ¾ cup of the cooled caramel. Beat until fully incorporated.

cupcake montage

While the cupcakes are still warm, dip them into the warm salted caramel. Wait for them to cool down and then cover with the buttercream.