Triple Chocolate Salted Caramel Cupcakes are moist chocolate fudge cupcakes, stuffed with decadent salted caramel chocolate ganache and topped with creamy salted caramel chocolate buttercream frosting.This post may contain affiliate links. When you click on these links, I get a small percentage back to me that helps me run my blog at no cost to you! For more information see my disclosure policy.
A friend of mine wanted some gold cupcakes for her Oscar party. Gold cupcakes? How in the world do you pull that off? I searched the internet and found out that you can buy gold flecks that will tint your frosting gold, but they were super expensive. So off to the craft store I went, and I found food color spray! It is made by Wilton and found in the cake decorating aisle at Michaels, Joann’s and Walmart. It’s basically spray paint for your food and it worked like a champ!
I decided that chocolate frosting would look really good with the gold spray food coloring so I needed to figure out what flavor of cupcake I was going to make. That’s when I came up with Triple Chocolate Salted Caramel Cupcakes. It is a moist, dense Triple Fudge Chocolate cupcake, stuffed with decadent Salted Caramel Chocolate Ganache, and topped with Creamy Salted Caramel Chocolate Buttercream Frosting. Yum.
The great thing about these cupcakes is that they are pretty simple to make, if you take it step by step. The first thing you want to do, is prepare the cupcakes. I almost always use a cake mix and “doctor” it up. It makes life so much easier and tastes just as good as a cake you would buy at a bakery. Take your cake mix and use melted butter instead of oil, milk instead of water and use one more egg than is called for on the box. That’s it! Line your pan with cupcake liners. I used these gold cupcake liners to match my theme. Fill the liners with about 3 tablespoons of batter. I like to use a one tablespoon cookie scoop. It seems to put the perfect amount of batter in each cup.
The next thing you will want to focus on is the filling. When I make cupcakes, they always have a filling. It takes them to the next level! Believe me, your friends and family will think you have major skills if you take the extra step to add a filling to your cupcakes. For the Salted Chocolate Ganache, put the chocolate chips in a microwave-save bowl and pour in the heavy cream. Microwave it on 50% power in 30 second intervals, stirring each time, until the chocolate is melted. Add the caramel ice cream topping and salt. Set it aside to thicken up.
For the frosting, begin by whipping the softened butter with your mixer until fluffy. Add the cocoa powder and mix again. Add the caramel ice cream topping and salt. Mix in the powdered sugar, one cup at a time, adding milk as needed. Beat the frosting until it is light and creamy.
To assemble the cupcakes, cut a hole in the center of the cooled cupcakes. Using a zip-top bag with the end cut off, pipe the Salted Caramel Chocolate Ganache into the center of each cupcake. Fill a piping bag with frosting and using a Wilton 1M tip or similar, pipe the frosting on the cupcake in a circular motion.
If you decide to make your cupcakes gold, now is the time to get out the Wilton Food Color Spray. Using light, quick strokes, spray the gold color onto the cupcakes. Beautiful aren’t they?
On the cupcakes that I didn’t color gold, I topped the frosting with 3 chocolate chips, to make them look extra yummy. I hope you enjoy making, and eating these Triple Chocolate Salted Caramel Cupcakes!