Salted Caramel Chocolate Cupcakes

h2>Salted Caramel Chocolate Cupcakes

Ingredients:

For the chocolate cupcakes:

• 1 cup (125 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 ml) milk
• 1/4 cup (60 ml) vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup (120 ml) hot water or hot coffee

For the salted caramel frosting:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) heavy cream
• 1/4 tsp salt (or to taste)
• 1 1/2–2 cups (180–250 g) powdered sugar

For garnish:

• Caramel sauce (store-bought or homemade)
• Flaky sea salt

Instructions:

Make the cupcakes:

1. Preheat oven to 180°C (350°F). Line a cupcake pan with paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, oil, egg, and vanilla. Mix until well combined.
4. Stir in hot water (or coffee). Batter will be thin.
5. Pour into liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean.
6. Cool completely on a wire rack before frosting.

Make the frosting:

1. In a saucepan, melt butter over medium heat. Add brown sugar and stir until melted.
2. Add cream and salt. Simmer for 2–3 minutes until thickened. Let cool to room temperature.
3. In a bowl, beat cooled caramel with powdered sugar until fluffy. Add more sugar to adjust consistency.

Assemble:

1. Frost cupcakes using a piping bag or spatula.
2. Drizzle with caramel sauce and sprinkle with flaky salt.