Salted Caramel Stuffed Chocolate Cupcakes Recipe

Ingredients

Cupcakes

• 1.75 cup all-purpose flour
• 2 cups granulated sugar
• 0.75 cup cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 2 units eggs
• 0.5 cup vegetable oil
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1.5 teaspoons espresso powder (optional)
• 1 cup boiling water

Salted Caramel

• 4 cups granulated sugar
• 0.25 cup light corn syrup
• 0.25 cup water
• 2 cups heavy cream
• 1 teaspoon coarse salt
• 2 sticks cold unsalted butter (cut in rough tablespoon pieces)

Chocolate Frosting

• 0.333 cup cocoa powder
• 0.333 cup warm water
• 3 sticks unsalted butter (room temperature)
• 1 to 1.5 cups confectioner's sugar
• 1 10-ounce bag dark chocolate chips (melted and cooled)
• coarse sea salt for sprinkling

Instructions

Cupcakes

1. Preheat oven to 350°F (175°C). Line cupcake tins with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
3. In another bowl, beat together eggs, vegetable oil, milk, and vanilla extract.
4. Combine wet and dry ingredients until just mixed. Do not overmix.
5. Stir in espresso powder if using, then carefully pour in boiling water and stir until smooth.
6. Fill cupcake liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack.

Salted Caramel

1. In a heavy-bottomed saucepan, combine sugar and corn syrup. Heat over medium-high heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color (about 10-12 minutes).
2. Remove from heat and carefully add the water (the mixture will bubble). Let the bubbling subside, then stir in the heavy cream.
3. Return to heat and bring to a simmer, stirring constantly for about 1 minute.
4. Remove from heat and stir in the cold butter pieces and coarse salt until the butter is completely melted and incorporated.
5. Let cool completely before using as a filling.

Assembly & Frosting

1. Once the cupcakes are completely cooled, use a small paring knife to cut out a small cone-shaped piece from the top center of each cupcake.
2. Fill each cavity with about ½ teaspoon of cooled salted caramel.
3. For the frosting, whisk together cocoa powder and warm water to form a paste.
4. In a large bowl, beat the softened butter until creamy. Add the cocoa paste and mix well.
5. Gradually add confectioner's sugar, beating until light and fluffy.
6. Fold in the melted and cooled chocolate chips.
7. Frost each cupcake generously and top with a tiny pinch of coarse sea salt.

Notes

• The salted caramel can be made ahead and stored in the refrigerator for up to one week.
• For easier caramel filling, you can also use store-bought salted caramel sauce.
• These cupcakes are best served at room temperature for optimal caramel flow.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.