Name: Irresistible Chocolate Salted Caramel Cupcakes
Yield: 14
Cuisine: American
Ingredients: 25 gram Cocoa; 250 gram Mascarpone; 1 teaspoon Baking soda; 80 gram Salted Caramel; 240 milliliter Cultured Buttermilk; 80 milliliter Sunflower Oil; 2 tablespoon Cake Decorations; 1 teaspoon Instant Coffee; 2 gram Salt; 3 gram Baking Powder; 50 gram Light Cane Sugar; 150 gram Granulated Sugar; 1 piece Chicken Eggs; 2 teaspoon Vanilla Extract; 190 gram All-purpose wheat flour; 150 gram Whipping Cream 33%; 1 teaspoon White wine vinegar

Chocolate Cupcakes with Salted Caramel Cream

Step-by-step method

Let’s cook

At a glance

You're getting beautifully moist and tender chocolate cupcakes thanks to buttermilk, vinegar, and a sneaky coffee boost that deepens the chocolate flavor—then it all gets topped with a silky salted caramel cream. The key is keeping ingredients at room temperature before mixing and being gentle when combining the wet and dry elements to avoid a dense crumb. Total time is about an hour, with just over half that spent in active prep.

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Prepping the ingredients and oven

Before you start, take the buttermilk and eggs out of the fridge so they can come to room temperature. This is key for a proper emulsion in the batter. Preheat the oven to 175 °C.

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240 milliliter
Cultured Buttermilk

1 piece
Chicken Eggs
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Mixing the dry ingredients

In a large bowl, combine the plain flour, white and cane sugar, sifted cocoa, baking soda, baking powder and salt. Whisk everything together thoroughly so the leavening agents are evenly distributed through the flour.

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190 gram
All-purpose wheat flour

25 gram
Cocoa

150 gram
Granulated Sugar

50 gram
Light Cane Sugar

1 teaspoon
Baking soda

3 gram
Baking Powder

2 gram
Salt
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Making the wet mixture

Using the whisk attachment of a stand mixer, beat the buttermilk together with the egg, oil, white vinegar and vanilla extract. Finally, pour in a teaspoon of instant coffee dissolved in a little water. The coffee works as a secret weapon to bring out the chocolate flavour.

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80 milliliter
Sunflower Oil

1 teaspoon
White wine vinegar

2 teaspoon
Vanilla Extract

1 teaspoon
Instant Coffee

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Bringing the batter together

Swap the whisk attachment for the paddle attachment. Gradually add the dry mix into the wet mixture. Mix only until the two combine into a smooth batter. Be careful not to overmix, or the cupcakes will turn out dense.
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Filling and baking

Divide the batter among the prepared cupcake liners, filling them about 2/3 to 3/4 full (a touch less than shown in the video), as they'll rise a lot in the oven. Bake for 18-22 minutes. After 2-3 minutes, transfer them to a wire rack and let them cool completely.
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Making the caramel cream

Put the chilled mascarpone, cold cream and salted caramel into a bowl. Everything needs to be really cold so the cream doesn't split. Whip on medium speed until the cream is thick and holds firm peaks.

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250 gram
Mascarpone

150 gram
Whipping Cream 33%

80 gram
Salted Caramel
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Decorating and the finishing touch

Pipe the caramel cream onto the cooled cupcakes using a piping bag fitted with a decorative tip (1M). Finish with your favourite sprinkles, if you like. Enjoy!

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2 tablespoon
Cake Decorations

Step-by-step method

At a glance

Prepping the ingredients and oven

For this step

Mixing the dry ingredients

For this step

Making the wet mixture

For this step

Bringing the batter together

Filling and baking

Making the caramel cream

For this step

Decorating and the finishing touch

For this step

Chocolate Cupcakes with Salted Caramel Cream

Ingredients — what you'll need

About this recipe

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