Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed pretzels
- Sea salt, for sprinkling
Instructions:
Preheat your oven to 350F 175C
Line a cupcake tin with cupcake liners
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients
Mix until well combined
Gradually stir in the boiling water until the batter is smooth
The batter will be thin; this is normal
Fill each cupcake liner about 2/3 full with the batter
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely
Once the cupcakes are cool, use a knife or cupcake corer to remove a small portion from the center of each cupcake
Fill each cavity with caramel sauce, and then replace the removed cupcake piece
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth
Dip the top of each cupcake into the melted chocolate to create a chocolate glaze
Sprinkle crushed pretzels on top of the chocolate glaze while it's still wet
Finish by sprinkling a pinch of sea salt on each cupcake for the sweet and salty contrast
Allow the chocolate to set before serving
Enjoy your Sweet and Salty Chocolate Caramel Cupcakes!
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