Great sweets that may be served before, during, and after the celebrations are a must. Cupcakes may be made in any way that you choose, right? In addition to being the greatest chocolate flavour, salted caramel is the undisputed king of all dessert toppings. These salted caramel chocolate cupcakes have all the flavours and textures of your favourite baked goods—they’re rich, sweet, salty, and moist.


The greatest kind of cake frosting is a ganache, so you’ll be preparing one with buttery chocolate and caramel. The use of salt enhances the already delicious flavour of caramel without masking its sweetness. Chocolate will taste much better with just a touch of instant coffee added to it. Keeping an eye on the bubbles and colour while making the caramel is a game of patience and timing. Chocolate cupcakes, if decorated to your liking, will quickly go from the dessert table.

Share this wonderful salted caramel chocolate cupcake recipe with your loved ones this holiday season, and you will be the star of the party.

Salted caramel chocolate cupcakes recipe


Recipe by Carla Zinkfontein

Course: Dessert

Cuisine: Global

Difficulty: Intermediate

Servings: 12 servings

Prep time: 10 minutes

Cooking time: 14 minutes

Baking Time: 20 minutes

Total time: 45 minutes


  • For the chocolate and caramel whipped ganache
  • 300 g milk caramel

  • 200 g whipping cream

  • 1 tbsp. butter

  • For the salted caramel
  • 200 g sugar

  • 180 g whipping cream

  • 1 tbsp. butter

  • 1⁄2 tsp salt

  • 1⁄2 tsp vanilla extract

  • For the chocolate cupcakes
  • 100 g sugar

  • 1 egg

  • 80 g sour cream

  • 1 tsp vanilla extract

  • 1⁄4 tsp salt

  • 80 g flour

  • 20 g cocoa powder

  •  tsp baking powder

  •  tsp baking soda


  • For the salted caramel
  • Weigh the cream and set aside.
  • Place half of the sugar in a wide and tall heavy bottom pan and heat it on medium heat. Leave to caramelize undisturbed as long as possible. When you see the caramelization getting too dark on one place start to stir the sugar with a metal whisk to distribute everything evenly.
  • When about half of the sugar is caramelized, add the other half of the sugar and let it slowly turn into caramel, stir when needed and don’t go away while making the caramel.
  • As soon as the sugar all melts, remove the pan from the heat and add in the caramel while whisking vigorously. Be careful to not touch the sugar or splash it around as it is very hot. Stir the caramel until you have a homogenous mixture.
  • If there are caramel bits on the whisk that have to be melted place it back on the heat just to melt it.
  • Mix in the butter, vanilla and salt.
  • Transfer to a bowl where you can blend it with an immersion blender. Try not to add the air in while blending. Leave to cool.
  • For the chocolate cupcakes
  • Preheat the oven to 180°C and line the muffin tray with 10 cupcake liners.
  • Beat the butter and the sugar until light and fluffy on medium-high speed, about 4 minutes. Add in the egg, beat for another minute.
  • Combine the flour, baking soda, baking powder and salt.
  • Mix half of the flour mixture in the butter, add the sour cream, combine, and then briefly mix in the second half of the flour mixture just until everything is combined. Don’t over-mix.
  • Distribute the batter to the cupcake liners and bake for about 17-20 minutes. Check if they are done by inserting a toothpick or a clean knife in the centre, if it comes out with no wet batter on, it’s done.
    Let them cool.

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