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Here’s a foolproof recipe for Salted Caramel Lava Cupcakestha
Ingredients
For the Cupcakes:
- 1 cu
- ½
- 1 tsp baking powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (100g) granulated sugar
- ½ cu
- ⅓ cup (
- 2 large eg
- 1 t
- ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)
For the Salted Caramel Filling:
- 12–14
- 2 tbsp heavy cream
- ½ tsp flaky
For Topping (Optional):
- ½
- 2
- That
- F
Instructions
1. Prepare the Salted Caramel Filling
- Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 15-20 second bursts, stirring until the mixture is smooth and creamy.
- Sti
2. Make the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and
- In another bowl, combine the granulated sugar, brown sugar, and oil. Add the eggs and vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Mix until just combined
3. Assemble the Lava Cupcakes
- Divide the batter evenly among the cupcake liners, filling e
- Scoop a small ball (about ½ tsp) of the chilled caramel mixture and gently press it into the center of each cupcake, ensuring it’s covered w
4. Bake
- Bake the cupcakes for 18–22 minutes, or until the tops are just set. Avoid overbaking to keep the caramel
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire
5. Make the Whipped Cream (Optional)
- Whip the heavy cream and powdered sugar together until soft peaks form.
6. Decorate and Serve
- Pipe or dollop the whipped cream onto the cupcakes.
- Drizzle with caramel sauce and sprinkle with a pinch of flaky sea salt for the pe
- Serve warm for the best
Tips for Perfect Lava Centers
- Use high-quality caramel candies or homemade caramel sauce for a richer fl
- To reheat the cupcakes for gooey centers
Enjoy these decadent, gooey Salted Caramel Lava Cupcakes—they’re a guaranteed crowd-pleaser!
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