Salted Caramel-Chocolate Cupcakes Recipe

Name: Salted Caramel-Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 (8-oz.) package cream cheese, softened; 1 1/4 cups sugar; 3/4 cup firmly packed dark brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 (8-oz.) container sour cream; 8 ounces chopped semisweet chocolate; 1/4 cup whipping cream; 2 tablespoons whipping cream; Garnishes: sea salt flakes and caramels, cut into quarters

Servings: persons

1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
1 1/4 cups sugar
3/4 cup firmly packed dark brown sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
8 ounces chopped semisweet chocolate
1/4 cup whipping cream
2 tablespoons whipping cream
Garnishes: sea salt flakes and caramels, cut into quarters

1
Preheat oven to 350u00b0. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
2
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
3
Bake at 350u00b0 for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
4
Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish, if desired.
5
Note: We tested with Artisan Salt Company Cyprus Mediterranean Flake Salt.
6
Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350u00b0 for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

1555

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 (8-oz.) package cream cheese, softened, 1 1/4 cups sugar, 3/4 cup firmly packed dark brown sugar, and more.

Yes, Salted Caramel-Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Caramel-Chocolate Cupcakes

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