Go Back

Gooey Salted Caramel Cupcakes

Indulge in these delightful cupcakes topped with oozy salted caramel and a sprinkle of sea salt, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cups 1 cup granulated sugar
  • 0.5 cups ½ cup unsweetened cocoa powder
  • 1 tsp 1 tsp baking soda
  • 0.5 tsp ½ tsp salt
  • 1 cups 1 cup buttermilk
  • 0.5 cups ½ cup vegetable oil
  • 2 large 2 large eggs
  • 1 tsp 1 tsp vanilla extract
For the Gooey Salted Caramel
  • 1 cups 1 cup sugar
  • 6 tbsp 6 tbsp unsalted butter
  • 0.5 cups ½ cup heavy cream
  • 0.5 tsp ½ tsp sea salt (plus extra for sprinkling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla. Slowly pour this mixture into your dry ingredients, stirring until just combined.
  4. Fill each cupcake liner about two-thirds full with the batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Make the Caramel Sauce
  1. In a medium saucepan over medium heat, melt the sugar until it turns a golden color.
  2. Stir in the butter until melted.
  3. Carefully whisk in the heavy cream and then sprinkle in the sea salt.
Assemble the Cupcakes
  1. Once the cupcakes have cooled, use a small knife to cut out the center of each cupcake.
  2. Fill each hole generously with the gooey salted caramel sauce and drizzle some caramel on top.
  3. Sprinkle a pinch of sea salt atop each cupcake.

Notes

Make Ahead: Bake the cupcakes a day ahead and prepare the salted caramel fresh the day you plan to serve them. If the caramel cools, warm it up before filling the cupcakes. Cupcake Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.