Sweet-Salty Salted Caramel Chocolate Cream Cheese Cupcakes
🧂 Ingredients
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- 150 grams All-purpose flour (medium-protein)
- 30 grams Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Fine salt
- 120 grams Granulated sugar
- 2 Medium-sized eggs
- 90 ml Vegetable oil
- 100 ml Milk
- 1/2 tsp Vanilla powder
- 100 grams Cream cheese
- 30 grams Powdered sugar
- 80 grams Granulated sugar for caramel
- 60 ml Heavy cream
- 20 grams Unsalted butter
- 1/4 tsp Sea salt for topping
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (175°C). Prepare a cupcake pan and line each cavity with paper liners.
- 2 Sift the flour, cocoa powder, baking powder, baking soda, and salt into one bowl. Set aside.
- 3 In another bowl, whisk the eggs and granulated sugar until the sugar is slightly dissolved and the mixture is a bit fluffy, about 2 minutes.
- 4 Pour the vegetable oil, milk, and vanilla into the egg mixture, and whisk until well combined.
- 5 Gradually fold the flour mixture into the wet batter, stirring gently with a spatula until no flour lumps remain. Do not overmix.
- 6 Pour the batter into the paper liners, filling each about 2/3 full, using a spoon or piping bag.
- 7 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8 Remove the cupcakes from the oven and let them cool completely on a wire rack before decorating.
- 9 While waiting for the cupcakes to cool, beat the cream cheese and powdered sugar until smooth and well combined to make the frosting.
- 10 Make the caramel sauce: heat the granulated sugar in a pan over medium heat without stirring until it melts and turns golden brown.
- 11 Remove the pan from the heat, pour in the heavy cream a little at a time while stirring quickly (be careful, as it will bubble up), then add the butter and stir until smooth. Let it cool to lukewarm.
- 12 Spread or pipe the cream cheese frosting onto each cooled cupcake.
- 13 Drizzle a little caramel sauce over the frosting, then sprinkle with sea salt to taste. Serve.
💡 Tips
• Make sure all ingredients are at room temperature, especially the eggs and milk, so the batter mixes more evenly and the cupcakes rise perfectly.
• When making the caramel, don't leave the pan unattended since the sugar can burn quickly; use medium-low heat and watch the color closely.
• Let the cream cheese sit at room temperature before beating so it has a smooth texture and doesn't turn lumpy.
• Store decorated cupcakes in the refrigerator if not serving right away, and take them out 15 minutes before serving so the frosting isn't too firm.
📊 Nutrition Facts / serving
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