Salted Caramel Cupcakes | Chocolate Salted Caramel Cupcake Recipe |

Salted Caramel Cupcakes

  • Author: Rebecca Blackwell
  • Yield: 24


Rich, ultra moist chocolate cake frosted with salted caramel Italian meringue buttercream, sprinkled with chocolate almond toffee, and drizzled with salted caramel sauce.



  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1¾ cup unbleached all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 large eggs + 1 egg yolk
  • ½ cup vegetable or canola oil
  • 1 cup sour cream – OR plain, unsweetened full-fat Greek yogurt
  • 1 cup boiling water
  • 2 tsp pure vanilla extract



  1. Preheat the oven to 350 degrees and line muffin tins with paper liners.
  2. In the bowl of a standing mixer fitted with the paddle attachment, add the sugars, flour, cocoa powder, salt, baking powder and baking soda. Mix on low speed to combine.
  3. Add the eggs, oil and sour cream. Mix on low just to combine, and then increase the speed to medium and beat for 2 minutes.
  4. Reduce the speed to low and mix in the boiling water. Mix in the vanilla just until combined.
  5. Pour the batter into the prepared muffin pans. Bake jumbo size cupcakes for 30 – 35 minutes and regular size cupcakes for 20 – 25 minutes, until a toothpick inserted in one of the cupcakes comes out mostly clean.
  6. Remove from the oven and let cool for 5 minutes on a wire rack before lifting the cupcakes out of the pan to cool completely.


  1. Frost the cooled cupcakes with salted caramel Italian meringue buttercream. Sprinkle the tops of the cupcakes with chopped toffee and drizzle with salted caramel sauce.