I love the sweet distinct taste of caramel nonetheless it may become overpoweringly sweet for most people. Due to this today I’ve made the decision presenting caramel within the strategies that individuals attracts some wider mass of cupcaksters.

What’s the solution I’ve develop you may ask? Well, why don’t you add salt for that caramel? Believe me, it will make that perfect balance. And believe to pair caramel in comparison with chocolate! Yes you heard that right, chocolate cupcakes with salted caramel. Tasty!

The dessert recipe itself has some brown sugar there take another kick complimenting it better while using the caramel and offering it that virtually caramelized taste.

The cupcake has three components: chocolate cake, salted caramel sauce along with the caramel buttercream. The 3 components possess a means of uniting and developing one distinct caramel flavor.

Time To Celebrate...National Chocolate Parfait Day – The Delightful Laugh


Chocolate cake

• 220 g butter (70 levels)

• 220 g chocolates

• 200 g brown sugar

• 125 g self-raising flour

• 125 g all-purpose flour

• 50 g cacao

• 1 teaspoon baking powder

• 200 g caster sugar

• 4 eggs

• 30 mL vegetable oil

• 1 teaspoon vanilla

Salted Caramel

• 200 g caster sugar

• 100 mL water

• 100 g butter salted

• 2 teaspoon ocean salt

• 50 mL cream

Salted Caramel Buttercream

• 250 g butter salted

• 250 g icing sugar

• ½ teaspoon vanilla

• ¾ c salted caramel



1. Preheat the oven to 160 levels C.

2. Within the saucepan melt the butter, chocolate, brown sugar and 160 mL water over low heat until all of the ingredients combine.

3. Sift the flours, baking powder and cacao within the bowl then adding caster sugar.

4. Whisk eggs, oil and vanilla while growing the flour mix adopted using the chocolate mixture. Stir until smooth.

5. Pour in a cupcake try lined with cupcake liners. Fill ¾ way to the peak level.

6. Bake 20-25 minutes until a toothpick placed arrives clean.

Pin on breads and sweets

Salted Caramel

1. Within the saucepan combine the sugar, and water. Stir it over medium heat before the sugar has dissolved then prepare the sugar undisturbed. Utilize a wet pastry brush to push lower any sugar crystals across the sides across the saucepan.

2. Once the caramel turns a dark amber color adding butter then stir lightly to mix.

3. Remove inside the heat after which add cream. Stir until combined.

4. Adding salt.


1. Cream the butter and sugar until light and fluffy.

2. Adding vanilla contributing to ¾ cup within the cooled caramel. Beat until fully incorporated.

Setup within the cupcake

Since the cupcakes remain warm dip these to the nice and cozy salted caramel. Wait in order to awesome then frost while using the buttercream.