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A spoonful of caramel dripping down onto the salted caramel cupcakes

Spiked Salted Caramel Chocolate Cupcakes

A soft, moist chocolate cupcake topped with salted caramel buttercream frosting! A drizzle of warm caramel and a sprinkle of flakey salt makes these cupcakes a new favorite of mine!
Prep Time 10 mins
Cook Time 20 mins
Frosting: 10 mins
Total Time 40 mins
Course Dessert, Drinks
Servings 12 cupcakes


  • 1 cup Flour
  • 1 cup Sugar
  • 6 tablespoons Cocoa Powder
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1/2 cup Buttermilk
  • 1/4 cup Oil
  • 1/2 cup Hot Water


  • 2 sticks Butter room temperature
  • 2 cups Powdered Sugar
  • 3 tablespoons Salted Caramel Liquer


  • Caramel
  • Flakey Salt


  • Preheat the oven to 350 degrees.
  • Combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl. Whisk together to fully combine the ingredients and break up any lumps.
  • Add in eggs, oil, and buttermilk. Stir until almost combined. There should still be some clumps of flour throughout.
  • Then stir in the cup of boiling water. Gently, stir in the water. Be careful! Some water may splash out on you while stirring!
  • Line a cupcake dish with liners and fill about 2/3’s of the way full.
  • Bake for about 18-20 minutes, until a toothpick inserted comes out clean.

Making the Frosting:

  • Add butter to the bowl of a stand mixer and whip up on a medium-high speed, using the whisk attachment.
  • When the butter looks fluffy and light, about 5-7 minutes, turn down the speed and begin to add in the powdered sugar, followed by a sprinkle of salt.
  • Then, add in salted caramel liqueur. Beat on high speed for about 1-2 minutes to really incorporate some air into the frosting!
  • Place a closed star tip into a piping bag and add in the frosting.
  • I think this works best by holding the piping back more vertical versus at a 45-degree angle. Squeeze enough pressure to make a star in the center of the cupcake. Then using the same amount of pressure continue to pull the frosting around the center part swirling upwards to make a mountain.
  • Drizzle a little bit of caramel and a pinch of flakey salt
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