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Dark Chocolate Mini Cupcakes with Salted Caramel Frosting Recipe
Rahat

Dark Chocolate Mini Cupcakes with Salted Caramel Frosting

These Dark Chocolate Mini Cupcakes with Salted Caramel Frosting are a bite-sized indulgence that delivers big on flavor. Ready in just under 40 minutes, they’re perfect for satisfying your sweet tooth without spending hours in the kitchen.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 72 mini cupcakes
Calories: 32
Ingredients Method Nutrition

Ingredients
  

  • 1 ⅔ cups granulated sugar
  • 1 ½ cups all-purpose flour
  • ⅔ cup dark cocoa powder
  • 1 Tablespoon cornstarch
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk
  • ⅔ cup whole milk
  • 1 cup hot coffee see note
  • 1 batch caramel frosting
  • Flaky sea salt for sprinkling

Method
 

  1. Note: If you are making the accompanying caramel frosting that I’ve linked to in the “Ingredients” section, I recommend making the caramel before beginning the cupcakes to give it ample time to cool.
  2. Preheat oven to 350F (175C) and line a 24-count mini muffin tin with paper liners. Set aside.
  3. In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
  4. Add canola oil, egg, egg yolk, and vanilla extract and stir until well-combined.
  5. Stir in milk until thoroughly-combined, then stir in hot coffee. Scrape the sides and bottom of the bowl and then stir again to ensure you have a uniform, well-combined batter.
  6. Divide better into mini muffin tin, filling liners ½-⅔ of the way full.
  7. Bake on 350F (175C) for 14-15 minutes or cupcake tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow to cool for 15 minutes then carefully remove to a cooling rack (I gently pry them up with a butter knife) to cool completely before covering with caramel frosting.
  9. Decorate with caramel frosting then sprinkle with flaky sea salt. I used the Wilton 2D tip for icing the cupcakes in the photos.

Nutrition

Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.1gCholesterol: 3mgSodium: 60mgPotassium: 21mgFiber: 0.4gSugar: 5gVitamin A: 7IUCalcium: 11mgIron: 0.3mg
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