Description
Moist chocolate cupcakes with a deep cocoa flavor, topped with a silky, salted caramel drizzle for a professional bakery-style finish.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 4 tbsp unsalted butter (for caramel)
- 1/2 cup brown sugar (for caramel)
- 1/4 cup heavy cream
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract (for caramel)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together flour, cocoa powder, baking powder, and salt in a bowl; set aside.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients and milk to the butter mixture, alternating between them and mixing until just combined.
- Divide batter among the liners and bake for 18-22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- In a saucepan, melt 4 tbsp butter, stir in 1/2 cup brown sugar and heavy cream over medium heat.
- Simmer for 3-5 minutes, stirring constantly, until thickened and amber-colored.
- Remove from heat and stir in sea salt and vanilla extract.
- Drizzle the cooled caramel over the top of the cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American