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chocolate salted caramel

patrickmeyer avatar
Recipe by
Patrick Meyer
@patrickmeyer
Greenville, SC

A special dark chocolate cake filled with caramel topped with caramel frosting and dipped in ganache with a pinch of sea salt on top.

yield 18 -24
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For chocolate salted caramel

  • SPECIAL DARK CHOCOLATE CAKE
  • 1 1/2 c
    all purpose flour
  • 1 1/2 c
    granulated sugar
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 3/4 c
    hershey's special dark cocoa powder
  • 3/4 c
    boiling water
  • 2
    large eggs
  • 3/4 c
    low-fat buttermilk
  • 3 Tbsp
    vegetable oil
  • 1 tsp
    pure vanilla extract
  • FILLING
  • 1 jar
    prepared caramel
  • fine sea salt
  • CARAMEL FROSTING
  • 2 c
    butter, at room temperature
  • 6 c
    powdered sugar
  • 2 tsp
    pure vanilla extract
  • 3 Tbsp
    milk
  • 1 jar
    prepared caramel
  • GANACHE
  • 2 c
    semi-sweet chocolate chips
  • 1 1/3 c
    heavy cream
  • GARNISH
  • fine sea salt

How To Make chocolate salted caramel

  • 1
    Preheat oven to 350°F and line muffin tin with paper liners.
  • 2
    In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
  • 3
    In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
  • 4
    Add the dry ingredients into the wet ingredients and mix until smooth.
  • 5
    Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
  • 6
    In a standing mixer fitted with a paddle, mix together sugar and butter. Mix on low speed for 2 minutes then increase speed to medium and beat for another 3 minutes. Pour in vanilla, milk, and caramel. If needed, adjust frosting to a pipeable consistency, if the frosting is too stiff and milk. If the frosting is to loose add powdered sugar.
  • 7
    Using the end (handle) of a cooking spoon. Place a hole going halfway down the center of each cupcake. Dip end/handle in water every 3 cupcakes.
  • 8
    Fill these holes with caramel to the top. Sprinkle lightly with sea salt.
  • 9
    Place a star tip in your piping bag. Fill piping bag with frosting. Frost each cupcake with a Gigi's swirl, creating 3 layers of frosting.
  • 10
    Place cupcakes in the freezer for 15-20 minutes. Mix the semi sweet chocolate chips and the heavy cream in a double boiler. Stir constantly until all the chocolate chips are melted. Pour the ganache into a narrow container, and dip the cold cupcakes to cover 1/3 of the frosting. Bring the cupcakes to room temperature. Sprinkle each cupcake with sea salt.
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