Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch-processed)
  • 1 ½ teaspoons Baking Soda
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • ½ cup Whole Milk (room temperature)
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water or Hot Strong Coffee
  • 1 cup Granulated Sugar (for caramel)
  • ½ cup Unsalted Butter (cubed, for caramel)
  • ¾ cup Heavy Cream (warmed, for caramel)
  • 1 teaspoon Flaky Sea Salt (for caramel)
  • 1 cup Unsalted Butter (softened, for frosting)
  • 3-4 cups Powdered Sugar (sifted)
  • ½ cup Cooled Salted Caramel Sauce (for frosting)
  • 1-3 tablespoons Cold Heavy Cream (optional, for frosting)

Instructions:

  1. I. Make the Salted Caramel Sauce (Needs to Cool): Heat 1 cup of sugar in a heavy-bottomed pot until it melts and turns a deep amber colour. Do NOT stir, just swirl the pan gently.
  2. Carefully whisk in the cubed butter until smooth, watching for bubbling. Slowly stream in the warm heavy cream while whisking continuously. Remove from heat, stir in 1 teaspoon of salt, and pour into a heatproof bowl. Cool completely.
  3. II. Bake the Chocolate Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  4. Whisk together all dry cupcake ingredients (flour through salt) in a large bowl.
  5. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined.
  6. Carefully pour in the boiling water or hot coffee and whisk until the batter is smooth (it will be thin). Divide batter evenly among 12 liners (about 2/3 full).
  7. Bake for 18-22 minutes, or until a wooden skewer comes out with moist crumbs attached. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. III. Prepare the Buttercream & Assemble: In a stand mixer, beat the softened butter until very pale and fluffy (about 5 minutes).
  9. Gradually add sifted powdered sugar, beating slowly, then increase speed. Beat in ½ cup of the cooled salted caramel sauce. Add cold heavy cream, one tablespoon at a time, if the frosting is too stiff.
  10. Once cupcakes are fully cooled, use a small melon baller to remove a cone from the centre of each. Spoon 1–2 teaspoons of remaining cooled caramel sauce into the cavity.
  11. Place the cake cone top back onto the filling. Pipe or spread the buttercream generously on top of each filled cupcake and drizzle with extra salted caramel sauce before serving.