Salted Caramel Cupcakes with Chocolate Drizzle
Decadent vanilla cupcakes filled with homemade salted caramel and topped with a silky chocolate drizzle. These treats offer a perfect balance of sweet and salty, making them a show-stopping dessert for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk room temperature
- 1 cup salted caramel sauce store-bought or homemade, divided
- 4 oz semi-sweet chocolate chopped
- 2 tbsp heavy cream
- 1/2 tsp flaky sea salt for garnish
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: The cupcakes can be baked and filled a day ahead; store covered and add the chocolate drizzle and salt just before serving. Variations: For a deeper flavor, use dark chocolate for the drizzle. You can also top with chopped toasted pecans for added crunch. Serving Suggestion: These cupcakes are perfect for parties, bake sales, or as a special treat with afternoon coffee.