How to Make Salted Caramel Cupcakes

Super moist chocolate sponge, with a salted caramel centre, topped with salted caramel buttercream!

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How to Make Salted Caramel Cupcakes Recipe
21 Steps
Ingredients
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1
The wet ingredients.

The wet ingredients.

2
The dry ingredients.

The dry ingredients.

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3
Pre heat your oven to 170° Celsius/330° Fahrenheit/Gas mark 5.

Pre heat your oven to 170° Celsius/330° Fahrenheit/Gas mark 5.

4
Line your tray with cupcake cases. This recipe will be enough for 24 cupcakes.

Line your tray with cupcake cases. This recipe will be enough for 24 cupcakes.

5
In a bowl mix all the wet ingredients:eggs, oil, coffee and buttermilk.

In a bowl mix all the wet ingredients:eggs, oil, coffee and buttermilk.

6
In another bowl sift and mix the dry ingredients: flour, cocoa powder, caster sugar, bicarbonate soda and a pinch of salt.

In another bowl sift and mix the dry ingredients: flour, cocoa powder, caster sugar, bicarbonate soda and a pinch of salt.

7
Mix the wet ing. with the dry ing. until you have a mixture that is smooth and silk but runny.

Mix the wet ing. with the dry ing. until you have a mixture that is smooth and silk but runny.

8
Transfer your mixture into a jug, it will be easier to fill the cupcake cases! Believe me i have learned that the hard messy way!!

Transfer your mixture into a jug, it will be easier to fill the cupcake cases! Believe me i have learned that the hard messy way!!

9
Bake for 20 min or until you insert a toothpick and it comes out clean

Bake for 20 min or until you insert a toothpick and it comes out clean

10
In a pan, mix the sugar with the water on high heat until it comes to a boil.

In a pan, mix the sugar with the water on high heat until it comes to a boil.

11
Let it boil until it gain a subtle brown colour.

Let it boil until it gain a subtle brown colour.

12
Out of the heat stir in the double cream and vanilla. Be extra CAREFUL this will be extremely HOT!

Out of the heat stir in the double cream and vanilla. Be extra CAREFUL this will be extremely HOT!

13
Add the salt flakes and stir until its dissolved.

Add the salt flakes and stir until its dissolved.

14
Transfer it to a jar.

Transfer it to a jar.

15
Once the cakes are out of the oven let them cool in the tray for 10 min, transferring them to a cooling rack after.

Once the cakes are out of the oven let them cool in the tray for 10 min, transferring them to a cooling rack after.

16

After the cakes are cooled, make a hole in the centre and fill it with the caramel. I put the caramel in a pipping bag so i can fill the cakes easily. Sorry i forgot to take a picture of this step. 😁

17
Beat the butter until white and fluffy. Then add the icing sugar a cup at a time.

Beat the butter until white and fluffy. Then add the icing sugar a cup at a time.

18
Add the caramel a spoon at a time.

Add the caramel a spoon at a time.

19
Fill a piping bag with the butter cream and decorate your cakes. I put my piping bag over a glass to be easier to fill it.

Fill a piping bag with the butter cream and decorate your cakes. I put my piping bag over a glass to be easier to fill it.

20
I made some fondant flowers and leaves to decorate them.

I made some fondant flowers and leaves to decorate them.

21
And there you have it, beautiful salted caramel cupcakes!

And there you have it, beautiful salted caramel cupcakes!

Ingredients

350 Grams Plain Flour 
60 Grams Cocoa Powder 
370 Grams Caster Sugar 
1 Teaspoon Bicarbonate of Soda 
1 Pinch Salt 
3 Large Free Range Eggs 
240 Milliliters Coffee 
240 Milliliters Buttermilk 
210 Milliliters Oil 
1 Cup Caster Sugar 
6 Tablespoons Water 
1 Cup Double Cream 
1 Teaspoon Sea Salt Flakes 
300 Grams Unsalted Butter 
540 Grams Icing Sugar 
100 Milliliters Salted Caramel 
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