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Chocolate Cupcakes with Salted Caramel Frosting

I love to bake but it’s something that I have not been able to do nearly as frequently since I gave up my 9-5 and transitioned into a career in the fitness industry. It’s not that I can’t do it from a nutrition and calories perspective but more from a there is not time and my schedule is crazy perspective. I really, really, really love the flexibility that my job offers but it leaves me with a lot of random hours here and there to get things done and not the blocks of time that I need to really get busy and creative in the kitchen.

When I do get those blocks of time I often wander into the kitchen, make a cup of tea and cook or bake. Recently, I wanted to make cupcakes and went to my Pinterest board in search of inspiration. I saw a Pin for salted caramel frosting and my decision was made – chocolate cupcakes with salted caramel frosting.

I have always gravitated towards salting my baked goods a little more than recipes call for so I have been absolutely loving the “salted everything” trend that we’ve been in for quite some time now. Growing up, my dad always baked the best chocolate chip cookies with just the right contrast of salty and sweet. I came to find out years later that it was due to him baking with salted butter. I learned that the hard way. I was baking a cake for my grandmother’s 80th birthday and sampled the batter. I remarked to my family that it seemed so salty. I knew I hadn’t used more salt than the recipe called for and had made the cake several times before. I finally figured out that it was because my dad gave me salted butter to use in the recipe. We had a long debate over whether salted butter was always the right thing to use for baking. For the record, it is not (at least in my opinion…as expected, there was no winner in our debate). Salted strawberry cake is no bueno.

Back to present day. I wanted to try a new chocolate cake recipe. I always use the Hershey’s Perfect Chocolate Cake but of course I can’t leave good enough alone and I’m glad I didn’t. After reading great things about Ina Garten’s “Beatty’s Chocolate Cake” recipe on food blogs for years, I finally decided to give it a go. It was awesome and turned out better than I could have hoped. It’s not too different than the Hershey’s recipe but I think what really takes this cake recipe over the edge is the use of hot black coffee in the batter. It adds so much depth to the chocolate cake.

And the salted caramel frosting…well that was a bit of a learning experience. I really wanted to make the salted caramel homemade. The first recipe that I tried resulted in a burnt sugar mess in my pan and all in my sink. I was a little shocked by the huge fail and momentarily considered paying $15 for a jar of salted caramel at Williams-Sonoma before getting a grip and realizing that was neither financially smart or particularly daring of me. Back in the kitchen I went to attempt another recipe and it turned out perfectly. I’m so glad that I didn’t give up.

The final result was one of the best cupcakes I have ever baked. I shared them with some friends who agreed that they were pretty amazing. The best part was having leftover salted caramel sauce in the fridge to use on ice cream, to eat by the spoonful and I even baked it into a batch of salted fudge brownies last week. Yum.

Of course I’m going to share the recipe with you! Note, I halved the recipe below to make 12 cupcakes instead of 24 (and I had more salted caramel sauce leftover!).

Chocolate Cupcakes with Salted Caramel Frosting
(Recipe source Food Network for the chocolate cupcakes, Brown Eyed Baker for the Salted Caramel Sauce and I kind of winged the frosting based on multiple recipes)


1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder (I used a combination of Ghiradelli and Hershey’s Special Dark)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

FOR THE SALTED CARAMEL SAUCE (can skip this and use store bought)
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

12 tablespoons unsalted butter (stick and a half)
8 ounces cream cheese
1 teaspoon vanilla
3-4 cups powdered sugar, sifted
1 cup salted caramel (homemade or store bought)


Preheat oven to 350 and line 24 muffin tins.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer fitted with a paddle attachment or use a hand mixer and beat on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry mixture. Continue mixing on low and add the coffee. Mix until just combined and scrape the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared muffin tins and bake for 18 to 22 minutes minutes or until a toothpick comes out clean. Cool in the pans for a few minutes and then remove to a wire rack to cool completely.

Place sugar in the bottom of a medium-sized heavy saucepan and place heat on medium-high. Whisk the sugar frequently as it begins to melt. It will eventually completely liquidize.

Once all of the sugar has melted and become liquid, stop mixing and move to a just swirling the pan occasionally while the sugar continues to cook. Keep doing this until the sugar is a deep amber color and has a slight toasted aroma. WARNING – the sugar can burn really easily at this point (I learned this the hard way) so move on with the recipe once it’s close to this color. If you happen to have a candy thermometer or an instant read, the temperature should be 350 degrees.

When the sugar reaches 350 degrees or the color you’re looking for, add the butter all at once. The caramel will bubble up when the butter is added. Use your whisk again and whisk butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. The mixture will bubble again. Whisk until cream has been incorporated and sauce is smooth. Add the fleur de sel and whisk to mix in well. Set the sauce aside to cool for 10 to 15 minutes and then pour into a glass jar or heavyweight plastic container and let cool to room temperature. Sauce can be refrigerated for up to 2 weeks but warm the sauce before using.

In the bowl of a stand mixer fitted with the paddle attachement, beat together butter and cream cheese on medium-high speed until light and fluffy. Add the vanilla and then slowly start adding the powdered sugar, one cup at a time, until desired consistency has been reached. Reduce speed to low and mix in salted caramel. You may want to add a tad more powdered sugar at this point to thicken but it’s all dependent on your taste/consistency preferences. Watch out, this frosting is addicting!

Yield: 24 cupcakes

{ 15 comments… add one }
  • Hayley @ Running on Pumpkin December 23, 2012, 6:48 pm

    Holy cow I have been thinking about what I should bake for dessert after Christmas dinner and I think these may be the winner. I am drooling already! I love salted sweets as well – my favorite chocolate is dark chocolate with sea salt! Thanks for this recipe 🙂

  • She Rocks Fitness December 23, 2012, 8:06 pm

    I just sent this recipe to one of my clients who is a HUGE fan of these cupcakes. Maybe she’ll make me one when I go over to train her. HA! I have never had this kind, but they look fabulous and delicious. Have a very Merry Merry Christmas! XOXO

  • pamela December 23, 2012, 8:26 pm

    Yum! Merry Christmas! xoxo

  • Ally December 23, 2012, 9:42 pm

    Thanks for sharing! Those look a-ma-zing. I adore salt + caramel, these will be the next cupcakes to try. I’m the same way, whenever I have a block of time I’m in the kitchen playing. Today I made oreos for Santa (read: my family). Also, that’s the most adorable cupcake stand.

  • Amanda Meagan December 24, 2012, 9:25 am

    Anything salted caramel is delicious is my book, so these will be a must try in the near future 🙂 Thanks for sharing and Happy Holidays!

  • Beth December 24, 2012, 1:58 pm

    I’m sure your salted caramel sauce was yummy but if you ever want to buy-they sell it at trader joes and it is SO good!

  • Katherine December 24, 2012, 2:30 pm
  • Debra Crawford January 28, 2013, 7:48 pm

    I made the Salted Caramel Frosting this weekend for my daughter’s 34th birthday, and Oh My Goodness, this was the best frosting I have ever had, let alone made. I doubled the recipe for the caramel sauce, but I thought it was a bit too salty, although I am salt sensitive, but my daughter thought it was fine. I quadrupled the buttercream base as I was making 4 dozen cupcakes (I could have just doubled the recipe and it would have been enough). It was absolutely delicious all by itself, but then after I added the caramel, it was to die for. I added extra confectioner’s sugar for texture (as well as to cut the saltiness) as suggested. After frosting the cupcakes, my daughter drizzled some caramel sauce on top. So pretty. The cupcakes were the hit of the party! Thank you so much for this recipe. Since we have so much left-over frosting, I will be making cupcakes for our Superbowl party next weekend. Yay!!

  • Krystyna February 9, 2013, 12:00 am

    Thank you so much! This was such a great recipe – adding the vegetable oil makes the cake part really moist and I tried to make the caramel sauce – which was a little tricky but I got it after 2 tries but definitely worth giving it a go.

  • Megan March 15, 2013, 5:37 pm

    Just a little confused, i was planning on make these this week so is the recipe above for 12 or 24? I know you said you halved itto make 12 but the recipe calls for me to line 24 muffin tins.

    • Jen March 15, 2013, 5:51 pm

      the recipe is for 24 and yields 24. i did half it but the measurements above are for full recipe. hope they turn out well!

  • Melissa Dimick April 5, 2013, 10:19 pm

    How do you eat all this yummy stuff and stay in such great shape?

  • melissa February 7, 2016, 11:02 pm

    I am very confused. Do you ice with both the caramel sauce and the buttercream icing? Recipe does not explain. I really want to try these, but I don’t understand process. Please help.

    • Jen DeCurtins February 8, 2016, 7:35 am

      The caramel is mixed into the buttercream:

      In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese on medium-high speed until light and fluffy. Add the vanilla and then slowly start adding the powdered sugar, one cup at a time, until desired consistency has been reached. Reduce speed to low and mix in salted caramel.

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