• beurownchef

Salted Caramel Cupcakes


For Cupcakes:

  • 3/4 cup all-purpose flour.

  • 1/2 cup cocoa powder.

  • 1/2 teaspoon baking soda.

  • 3/4 teaspoon baking powder.

  • 1/4 teaspoon salt.

  • 2 eggs.

  • 1/3 cup granulated sugar.

  • 1/3 cup light brown sugar.

  • 1/3 cup canola oil.

  • 1 + 1/2 tsp vanilla extract.

  • 1/2 cup milk.

  • 1/4 cup hot, freshly brewed espresso (or hot coffee).

For Salted Caramel:

  • 1/8 cup unsalted butter.

  • 1/2 cup firmly packed light brown sugar.

  • 1/4 cup heavy whipping cream.

  • 1 teaspoon vanilla.

  • A small pinch of salt.

For Salted Caramel Buttercream:

  • 1/2 cup softened unsalted butter.

  • 2 cups powdered sugar.

  • 3 tablespoons salted caramel.

  • 1 tablespoon whole milk.


  • Saucepan.

  • Small bowl.

  • 3 large bowls.

  • Stand or hand mixer.

  • Spatula.

  • Whisk.

  • Measuring cups.

  • Measuring spoons.

  • Cupcake tin.

  • Cupcake cups.

  • Piping bag.

  • Piping tip.

  • Ice cream scoop.


  1. Preheat the oven to 150 degrees Celsius (or 300 degrees Fahrenheit).

  2. Put the butter in a saucepan and mix until melted.

  3. Add the brown sugar and continue mixing until small bubbles form.

  4. Add the vanilla, whipping cream, and salt and continue mixing until fully incorporated.

  5. Turn off the heat and pour it in a small bowl to cool.

  6. In a large bowl, mix the brown sugar, white sugar, and oil with a stand mixer for 5 minutes or until incorporated.

  7. Add the eggs and vanilla, and continue mixing until incorporated.

  8. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt with a whisk.

  9. Add half of the dry ingredients into the wet ingredients and mix for 3-5 minutes.

  10. Pour the milk in and mix for 2 minutes.

  11. Add the rest of the dry ingredients and mix until incorporated.

  12. Pour the coffee in and mix again for 2 minutes.

  13. Line the cupcake tin with the cupcake cups.

  14. Using an ice cream scoop, pour the cupcake batter into the cups.

  15. Put the cupcake tin in the oven for 15-20 minutes or until fully cooked inside.

  16. Cream the butter in a large bowl using a mixer.

  17. Gradually add the powdered sugar and mix until incorporated.

  18. Add the milk, whipping cream, and salted caramel. And mix again for 5 minutes.

  19. Take the cupcakes out of the oven and let them cool for 10-15 minutes.

  20. Put a piping tip inside of a piping bag and put the buttercream inside.

  21. Lastly, pipe the frosting onto the cupcakes and enjoy!

Music by In Love With A Ghost.

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