Salted Caramel Cupcakes
A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.
Servings: 20 cupcakes
For the chocolate cupcakes
- 1 cup water
- 2/3 cup cocoa
- 1 tsp vinegar
- 1/2 cup butter softened slightly
- 1 1/4 cup white sugar
- ¼ cup, plus 1 tablespoon vegetable oil
- 2 eggs
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
For the salted caramel buttercream
- 3/4 cup softened butter
- 3 1/2 cups powdered sugar
- 2/3 cup salted caramel sauce room temperature
- 1/4 teaspoon salt
- 1-2 tablespoons heavy cream or milk room termperature
- mini pretzel twists for decorating
To Make The Cupcakes
Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well. Stir in the cocoa mixture.
In a separate bowl, whisk together the flour, salt and baking soda.
Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
Serving: 1cupcake | Calories: 187kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 247mg | Fiber: 1g | Sugar: 6g