This is an old recipe, but when we re-designed the site I had lost some of the photos for it. So, I thought I would make it again and reshoot photos. This recipe was also featured on The FeedFeed!
I would suggest making the Caramel Sauce ahead of time so it's cooled and ready before beginning the cupcakes. This can be done 24 hours ahead as well. There's nothing in the world like homemade "true" caramel sauce, and that's what we make at Dessert'D. Adding it to cupcakes makes for a sweet cupcake that is also very moist. Add a milk chocolate buttercream frosting on top, then a drizzle of salted caramel and you have a cupcake that everyone will love!
Use the extra Caramel Sauce for drizzling over ice cream, adding to coffee, or dipping apples in it.
Milk Chocolate Salted Caramel Cupcakes
Makes 12 to 13
1/2 cup (113 grams) organic salted butter, softened
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic milk
198 grams (1 1/4 cups plus 2 tablespoons) all natural cake flour
57 grams (1/4 cup) organic caramel sauce (see Caramel Sauce recipe here)
3/4 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1/2 teaspoon organic ground vanilla bean
5 ounces (1 cup) finely chopped organic milk chocolate
2 teaspoons organic milk
7 grams (1/2 teaspoon) organic cane sugar
7 grams (1/2 teaspoon) sea salt
85 grams (1/4 cup plus 2 tablespoons) organic caramel sauce (see Caramel Sauce recipe here)
Method Preheat the oven to 350°F. Line a cupcake pan with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar, dark brown sugar, caramel sauce, and vanilla extract. Add in the eggs and milk and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture and mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed.
Fill cupcake liners to three quarters full.
Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
Once the cupcakes are cool enough start the frosting. In a double boiler, melt the milk chocolate until smooth.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla bean, melted milk chocolate and milk. Mix on low until combined then speed up mixer to high for 1 minute or until light and fluffy. Frost cupcakes with a piping bag using tip #846, or a knife.
To make the topping: Mix the sugar and sea salt together in a bowl, set aside.
Garnish with a drizzle of caramel sauce and sprinkle with sugar and sea salt.
Store in a cake dome for up to 3 days.
Gluten Free - Replace the all natural cake flour with 198 grams (1 1/4 cups) organic gluten free flour blend.
High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!