SALTED CARAMEL DARK CHOCOLATE CUPCAKES

You didn’t think I would share a recipe for the dreamiest dark chocolate buttercream and not provide a delicious recipe to go with it, did you? I originally had the idea to pair that buttercream with some moist dark chocolate cupcakes, but that seemed a bit too basic for me.

I made a large batch of my Homemade Salted Caramel Sauce that I was planning to use in some upcoming recipes. Since I had a ton leftover, I decided “what the hell?” Let’s add some salty goodness to these dark and dreamy cupcakes!


If you’re a lover of dark chocolate and salted caramel, these cupcakes are perfect for you! A soft, tender and rich dark chocolate cupcake that’s filled with ooey gooey salted caramel sauce that oozes out once you take a bite.

Crowned with the chocolat-iest dark chocolate buttercream, more salted caramel sauce and coarse sea salt — these cupcakes are both sinful and heavenly!

INGREDIENTS

• 1 recipe of my Homemade Salted Caramel Sauce

DARK CHOCOLATE CUPCAKES:

• 1 and 1/2 cups All purpose flour
• 1 and 1/2 cups granulated Sugar
• 3/4 cup "black" or dark unsweetened cocoa powder
• 1 and 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 tsp salt
• 2 large Eggs, room temperature
• 1/2 cup Vegetable oil
• 3/4 cup buttermilk, room temperature
• 2 tsp Pure Vanilla Extract
• 1/2 cup hot coffee or boiling water
• 1 recipe of my Dreamy Dark Chocolate Buttercream Frosting
• Coarse sea salt and extra salted caramel sauce, for decorating (optional)

INSTRUCTIONS

1. Make one recipe of my Homemade Salted Caramel Sauce and set it aside to cool.
2. FOR THE DARK CHOCOLATE CUPCAKES:
3. Preheat the oven to 350 degrees F (177C), and line 1 standard cupcake pan with paper liners and line a second cupcake pan with 7-8 liners. This recipe makes about 19-20 cupcakes.
4. In a large mixing bowl, sift flour, sugar, cocoa powder, baking power, baking soda and salt. Whisk to combine.
5. In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
6. Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
7. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely before frosting.
8. While cupcakes are cooling, make one recipe of my Dreamy Dark Chocolate Buttercream Frosting.
9. .......................................

for full recipes please see : www.queensleeappetit.com