0:00
Warm caramel slightly. Drizzle
0:02
gracefully over swirls. Then finish with
0:04
a pinch of flaky sea salt for sparkle
0:06
and balance. Here's everything measured
0:09
for gooey salted caramel cupcakes.
0:11
Chocolate batter, molten filling, and
0:13
silky caramel buttercream frosting ready
0:27
Whisk flour, sugar, cocoa, baking
0:29
powder, baking soda, and salt together
0:32
until the cocoa disperses and the
0:33
mixture looks uniform. Pour wet into
0:36
dry. Whisk just until blended. Then
0:39
stream in boiling water to thin the
0:41
batter to a silky pore.
0:43
In a separate bowl, blend milk, oil,
0:46
egg, and vanilla until glossy and
0:48
combined, building the base for a moist
0:51
Divide the thin batter evenly, filling
0:53
each liner about 2/3 full to leave room
0:56
for rise and caramel later.
1:00
Bake 18 to 20 minutes until moist crumbs
1:03
cling to a tester, then cool completely
1:05
before cing and filling. Gently melt
1:08
caramels with heavy cream and sea salt
1:10
until smooth and pourable. Then let the
1:12
mixture cool slightly.
1:15
Pour each cooled cupcake. Spoon about
1:17
two teaspoons caramel inside and cap
1:20
gently to hide the gooey center. Beat
1:24
butter until fluffy. Add powdered sugar
1:26
gradually. Then caramel vanilla and
1:28
cream until smooth, light, and pipable.
1:31
Transfer buttercream to a piping bag and
1:33
pipe tall spirals onto each cupcake,
1:36
creating soft peaks with defined ridges.
1:39
Warm caramel slightly. Drizzle
1:41
gracefully over swirls. Then finish with
1:43
a pinch of flaky sea salt for sparkle
