Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup hot water
- Prepare salted caramel sauce (store-bought or homemade)
- For frosting: butter, powdered sugar, salted caramel sauce, sea salt
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pan with paper liners.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk sugars, vegetable oil, eggs, and vanilla until well combined. Gradually add buttermilk, mixing thoroughly.
- Combine wet and dry ingredients, then stir in hot water until batter is smooth and thin.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For frosting, beat softened butter until creamy. Add powdered sugar gradually, then fold in salted caramel sauce and sea salt. Chill if necessary.
- Pipe salted caramel frosting onto cooled cupcakes. Drizzle with additional salted caramel sauce and sprinkle with sea salt.
Notes
- Use high-quality salted caramel for richer flavor.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Decorate with sea salt or caramel drizzle for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg