We are back with another incredibly delicious recipe, Salted Caramel Chocolate Cupcakes. This recipe combines rich chocolate cupcakes topped with homemade caramel in the smoothest buttercream and it’s a recipe your guests are going to be asking for! The flavor comes from one of my favorite products, Florida Crystals® Regenerative Organic Certified® Raw Cane and Powdered Sugar, and I promise it’s going to be hard to eat just one! They are really perfect for any occasion and by utilizing the best ingredients and some tips below, you’ll end up with the perfect dessert every time! Disclosure: This post is sponsored by Florida Crystals®. As always, all opinions are my own.
When it comes to baking, choosing the right ingredients is essential in producing the best dessert. I love Florida Crystals® Regenerative Organic Certified® Sugars because they not only add the best flavor but I love their broader ecological impact. This exceptional sugar variety is created through methods that prioritize the restoration and health of the soil which helps to support a more resilient ecosystem. Choosing Regenerative Organic Certified® Sugar isn’t merely about enhancing the taste of dishes; it’s a conscious step towards promoting environmental rejuvenation. As a food enthusiast and someone who bakes a ton, embracing this sugar is a crucial stride in preserving our planet while enjoying the best tasting results.
Recipe tips:
- Use Quality Ingredients: Choose high-quality cocoa powder, pure vanilla extract, and, most importantly, Florida Crystals® Regenerative Organic Certified® Sugar. The natural sweetness of Florida Crystals® adds depth to the caramel and enhances the overall flavor of the cupcakes.
- Room Temperature Ingredients: Allow eggs and buttermilk to come to room temperature before using them in the recipe. Room temperature ingredients blend more easily and result in a smoother batter and frosting.
- Sift Dry Ingredients: Sift the flour, cocoa powder, and Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar together. This helps break up any clumps and ensures an evenly textured batter.
- Caramel Sauce Consistency: Achieving the right consistency for the salted caramel sauce is crucial. Ensure the Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar melts and turns into a rich amber color without burning. The cream and butter should be added slowly to avoid splattering, and the sea salt should be stirred in while off the heat. Do not walk away from this caramel sauce because it can go from sugar to burnt so quickly! Continue to stir and you will achieve amazing caramel every time!
- Frosting Texture: For the frosting, gradually add the Florida Crystals® Regenerative Organic Certified® Powdered Sugar and to the room temperature creamed butter to achieve a smooth texture. Adjust the amount of heavy cream as needed to achieve the desired consistency.
This recipe is one you are going to want to save! There is also a chance you’ll have some extra caramel, so feel free to store that up to 1 month in the refrigerator and drizzle it on pancakes, in your coffee, or another batch of these Salted Caramel Chocolate Cupcakes!
Salted Caramel Chocolate Cupcakes
Ingredients
For the cupcakes:
- ¼ cup salted butter melted
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee
- 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 egg room temperature
- ¼ cup buttermilk room temperature
For the caramel:
- 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 6 tbsp salted butter room temperature
- ½ cup heavy cream room temperature
- 1 tsp vanilla extract
- 1 tsp flaky sea salt
For the buttercream:
- 1 cup salted butter room temperature
- 1 tsp vanilla extract
- ½ tsp fine salt
- 4 cups Florida Crystals® Regenerative Organic Certified® Powdered Sugar
- 1 tbsp heavy cream room temperature
- ¼ cup caramel sauce
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners. In the bowl of a stand mixer combine the melted butter, oil, vanilla, hot coffee and sugar. Mix until combined. In a separate bowl sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, slowly add the sifted dry ingredients.
- Continue with the mixer on low and add the egg and buttermilk. Mix until just combined.
- Fill the 12 muffin tins with the batter, filling about ¾ of the way full. Bake for 25-30 minutes, or until baked through. Remove from the oven and allow to cool completely.
For the caramel:
- In a heavy small saucepan add the sugar and cook over medium heat. Stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting). Do not walk away from the sugar because it can quickly burn! This process will take 10-15 minutes.
- Once the sugar is completely melted and has turned an amber color, immediately remove from the heat. This should take about 10-15 minutes. Stir in the butter until combined (be careful the mixture will bubble up) then add in the heavy cream and salt and mix until fully combined and smooth. It will not immediately combine, so continue to whisk until smooth. Pour the caramel into a heat proof jar or bowl to cool to room temperature. It will thicken as it cools.
For the buttercream:
- In the bowl of a stand mixer, beat the room temperature butter, vanilla, salt and powdered sugar on medium-high speed until smooth, 1-2 minutes. Add in the heavy cream and caramel sauce and mix until totally incorporated. Add additional heavy cream, 1 tbsp at a time, to reach desired consistency.
For assembly:
- Add the buttercream to a piping bag fitted with a large star piping tip. Pipe the buttercream onto each of the cupcakes and before serving drizzle with additional caramel and top with flaky sea salt. Store covered at room temperature or in the refrigerator for up to 3 days! The caramel can be stored in a sealed container in the refrigerator for up to 1 month.
Delicious!
So glad you liked them!