Simple Delicious Recipes
Post updated 01/04/2023
Chocolate Salted Caramel Truffle Cupcakes –Â moist chocolate cupcakes filled with rich chocolate salted caramel truffle and, frosted with fluffy chocolate buttercream. These cupcakes are indulgent and decadent.Â
It’s an easy one-bowl recipe with the dry ingredients sifted into a bowl and then the wet ingredients added.Â
The cupcakes stay moist for days. They can be made up to 2 days in advance.
Full of flavour. These cupcakes have a rich deep chocolate flavour and they have an incredibly moist soft crumb. Use good quality cocoa powder to enhance the flavour of the cupcakes.Â
The buttercream is rich and indulgent. It contains both melted chocolate and cocoa powder.Â
It has a lush chocolate salted caramel centre.Â
These chocolate cupcakes can be paired with any flavour frosting. It is amazing with strawberry swiss meringue, peanut buttercream, mascarpone cheesecake frosting, and cherry buttercream.Â
Plain or All-Purpose Flour: Gives the cupcakes structure.Â
Granulated & Brown sugar:Â The molasses in the brown sugar adds to flavour and moisture to the cupcakes.Â
Cocoa Powder:Â Use cocoa powder which contains potassium carbonate or Dutch- process cocoa powder. This type of cocoa is mellow in flavour and produces a darker richer cake.Â
Baking powder & Baking Soda: Use both to leaven the cupcakes
Salt: Balances the sweetness and enhances the cupcakes’ flavour.Â
Eggs: Use 2 room-temperature eggs. It binds the ingredients together easily and creates a smooth batter.Â
Sour cream: Helps to keep the cupcakes moist.Â
Milk: Â Adds moisture to the cupcakesÂ
 Oil: Vegetable, sunflower or canola oil can be used. It keeps the cupcakes moist and light.Â
Espresso powder: Elevates the flavour of the chocolate.
Add the wet ingredients to the dry ingredients and whisk until just incorporated. everything is incorporated and you have a smooth batter. Slowly add in hot coffee and whisk until you have a smooth chocolate batter.Â
Use a measuring jug and fill the paper liners 3/4 full. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool in the pan for 10 minutes, then transfer to the wire rack to cool completely before frosting.Â
Use a cupcake corer or a large round cupcake nozzle to remove the centres of the cooled cupcakes.Â
Fill a small piping bag with ganache and pipe it into the centres of the cupcakes.
Fit a piping bag with a 1M tip and fill it with buttercream. Pipe buttercream swirls onto the cupcakes.
If you made this recipe, I would love to hear from you. Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Bakes By Chichi on Instagram and tag me when you try one of my recipes so I can see all your delicious creations!
Freaking YUM!!! Oh my, these are beautiful!!
Thank you Zainab 🙂
WOW! I saw these at the link party and had to come check them out. They’re gorgeous and look SOOOOO good! I’ll take 5. 🙂
Glad you checked them out Erin 🙂 These cupcakes so delicious i would happily give 5. lol
Looks yum!)
Thank you Aneetah 🙂