Baking · serves 2

Chocolate and Salted Caramel Cupcakes

Caramel in the hole, caramel in the frosting, flaky salt on top.

60 min A proper cook Vegetarian

Ingredients

  • 200g plain flour
  • 180g caster sugar
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 240ml milk
  • 1 tbsp apple cider vinegar
  • 100ml sunflower oil
  • 2 tsp vanilla extract
  • Caramel: 200g sugar, 90g butter, 120ml cream, 1 tsp flaky salt
  • Frosting: 200g butter, 350g icing sugar

Method

  1. Milk and vinegar, 5 minutes.
  2. Sift flour, sugar, cocoa, baking powder, soda and salt, then add soured milk, oil and vanilla.
  3. Cases three-quarters full. 180°C for 20 minutes. Cool.
  4. Caramel: melt the sugar undisturbed until dark amber. Do not stir it, and do not walk away.
  5. Butter in — it will spit — then the cream, then the salt. Cool completely.
  6. Beat the butter and icing sugar pale, then beat in a third of the caramel.
  7. Scoop a hole in each cupcake, fill with caramel, pipe the frosting over, and finish with flaky salt.

Questions people ask about Chocolate and Salted Caramel Cupcakes

How long does Chocolate and Salted Caramel Cupcakes take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Chocolate and Salted Caramel Cupcakes?

Caramel: melt the sugar undisturbed until dark amber. Do not stir it, and do not walk away.

What can I use instead of maida in Chocolate and Salted Caramel Cupcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Chocolate and Salted Caramel Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chocolate and Salted Caramel Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Chocolate and Salted Caramel Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Chocolate and Salted Caramel Cupcakes?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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