Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Caramel sauce (preferably salted)
- Sea salt flakes for sprinkling
- For the frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup cocoa powder
- ½ cup heavy cream
- Salted caramel for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract. Combine wet and dry ingredients, mixing until smooth.
- Gradually add boiling water, stirring gently until the batter is thin but well incorporated.
- Pour batter evenly into cupcake liners, filling about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cupcakes cool on a wire rack.
- Use a small knife to cut a cone-shaped hole in each cooled cupcake. Fill each with a teaspoon of salted caramel sauce, then replace the cone to seal the filling.
- In a bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Slowly pour in heavy cream and beat until fluffy. Frost the cupcakes generously.
- Drizzle salted caramel on top of frosting and sprinkle with sea salt flakes for added flavor. Decorate with optional gold leaf or chocolate shavings if desired.
Notes
- Use high-quality cocoa powder for the best flavor.
- Adjust the amount of sea salt flakes depending on your salty-sweet preference.
- Chill cupcakes before frosting for cleaner decorating.
- Try different caramel flavors, such as buttery or salted caramel chunks, for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 Kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg