Decadent Chocolate Caramel Cupcakes: A Little Bite of Bliss

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and ¾ teaspoon salt until thoroughly combined.
3. 3

   In a separate medium bowl, combine the buttermilk, warm water (or coffee), eggs, vegetable oil, and 1 ½ teaspoons vanilla extract. Whisk until smooth.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined. Do not overmix.
5. 5

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. 6

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
7. 7

   Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
8. 8

   Once completely cool, use a small paring knife or cupcake corer to remove a cone-shaped hole from the center of each cupcake. Fill each hole with 1-2 teaspoons of caramel sauce.
9. 9

   To make the frosting: In a large bowl, beat the softened butter until light and fluffy (2-3 minutes). Add the chilled mascarpone cheese and beat until just combined.
10. 10

    Gradually add the sifted powdered sugar, alternating with the ½ cup caramel sauce, until the frosting is smooth and creamy. Stir in 1 teaspoon vanilla extract and ¼ teaspoon salt.
11. 11

    Transfer the caramel mascarpone frosting to a piping bag fitted with a decorative tip (or use a spoon). Pipe a generous swirl onto each filled cupcake. Optionally, drizzle with extra caramel sauce or sprinkle with sea salt flakes before serving.