Cakes & Cupcakes/ Desserts/ Recipes

Dark Chocolate Cupcakes with Salted Caramel Buttercream

As an Amazon Associate I earn from qualifying purchases.

Dark Chocolate Cupcakes with Salted Caramel Buttercream are quite possibly my favorite cupcake flavor combination.

This is not my first blog. My first blog was a cupcakes only blog. Well, about 90% cupcakes.

Dark Chocolate Cupcakes With Salted Caramel Buttercream

I had a few other baked goods I would make and post. Like cookies  or muffins. And all had awful pics of them. Like taken with my old blackberry, under flourescent kitchen lighting, with stuff piled on my kitchen counter in the background. Food styling – what’s that? Natural lighting – huh? I ran the blog when we lived in our old house which had a ton of incredible natural light – that I never took advantage of. Ever.

Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comInstead I took pics on the kitchen counter. Sometimes I used my speedlight aka flash. Directed right at the cupcakes. I broke ALL food photography ” rules”. That I was completely unaware of at the time.

Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comI stopped my cupcake blog a few months before we moved. It was getting harder to keep up with it with having a second kiddo in the house as well as getting ready to move several states away. So I let it just sit there idle. Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comI still got lots of comments. Lots of ” are you going to add the recipe for these cupcakes? They look so good!”  I started going back and adding recipes. But then it was time to move and get settled into our new home. So the blog got put on hold again.

Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comI started to miss blogging. I read food blogs every day. I LOVE reading food blogs. I have a huge list I read and I keep adding to them as I discover new ones and make friends with the blog owners via social media and get to know them better than by just reading their blogs, which makes me love their blogs even more. I have to say there are some incredibly talented bloggers now. And a lot MORE bloggers now than when I first started my blog. I have discovered blogs that write about how to take better food photos ( which mine are still far from award winning but WAY better than they used to be) and there are so many different styles of food photography that I can’t pick on style I like best – I really like it all.

Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comSo I decided last year I wanted to blog again, but I wanted a fresh start. New name ( which you can read about why this blog is named what it is in my about section) and I started blogging about more than just cupcakes. I still blog a lot of sweets because the lighting isn’t the best in the house I am in right now and its easier to make something that doesn’t have to be photographed immediately, BUT the lighting is amazing in our new house we will be moving into in a few months. So hopefully there will be even more variety here and even better photos. Practice makes perfect!!

Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comOne last thing before the jump to the recipe; this is my GO-TO cupcake recipe when my husband asks me to make something for a work potluck. Everyone seems to either like the chocolate/peanut butter combo or the chocolate/salted caramel. I prefer the chocolate/salted caramel. So I have been making this recipe for years now. Not always the same exact one – but same combo and it always gets rave reviews. They first appeared on my old blog in 2010. HERE if you must ( the pics are bad…oh so bad) and I didn’t take pics of them every time I made them which was like once a month at one point, they were really that popular with the potluck crowd. So these were made for a potluck at my husband’s work recently for a co-workers retirement party. I have a feeling I will be making them often. I might not wait another 3 years to take pics of them – I hope my photography skills vastly improve before that much time passes.

Yield: 24-28

Dark Chocolate Cupcakes

Dark Chocolate Cupcakes

Best Chocolate Cupcakes Ever Makes 28 cupcakes (or more or less depending on how full you fill the cupcake tins)

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • Dry Ingredients:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder ( Dutch process like Droste or another GOOD brand)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 1 cup whole milk
  • 4 ounces dark chocolate melted and cooled (cooled for about 15 min make sure its still melted though don’t want it to harden back up)
  • ½ cup plus 1 tbsp water, heated to boiling ( have a kettle of water on the stove boiling ready to go)
  • 3/4 cup vegetable oil
  • 2 large eggs room temp
  • 2 tablespoons vinegar (not wine vinegar)
  • 1 tablespoon vanilla


This can be done with a stand mixer or by hand with a hand mixer or whisk but it is more of a 2 bowl method than one if going the hand mixing route

Preheat oven to 350F with rack in the center.

Place paper baking cups in regular sized muffin tins, spray edges around

cups lightly with cooking spray. If you have a small 6 cup muffin tin and you only

get 27 or 28 cupcakes fill the rest of the wells halfway with water and no baking


Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)

in a large bowl.

In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale


Add in the milk, vanilla, oil and vinegar and whisk/beat well

Add in the melted and cooled chocolate and whisk/beat until combined well

Either add the flour mixture into the wet ingredients OR the wet into the flour and mix

just to combine. Add in the boiling water and mix again just to combine. Scrape

down the sides of the bowl with a spatula to make sure all the dry ingredients are


Divide the batter evenly among the muffin cups

Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free

of crumbs or the cupcake tops bounce back when lightly pressed. Mine baked for


Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool completely before frosting


My notes: Yes there is ONLY baking soda in these but it works. Do not try to add baking powder. I know you will look at this and think, “ don’t baked goods need baking powder or both powder and soda?” well yes, sometimes. It’s the vinegar that reacts with the soda, which helps with the proper leavening of the cake. These totally ROCK. They’re moist, dense, perfect texture and taste. Even 4 days after having been in my fridge, which normally dries them out, but they were still perfect. I have made them a few times now once I got 26 or 27 cupcakes and another time 28. Just depends on how full you fill the cups. I use a #16 ice cream/batter scoop to fill mine. One full scoop works and if I have batter leftover and some look to be less filled with batter than I try to even out with a spoon and add in more batter that way. I also like SLAM the cupcake pans down on my counter a few times ( just lift evenly and let drop) to help get some of the air bubbles out. I am not sure where I read this technique but it works and well its kind of fun to make the noise. Unless you bake while your baby/kids/husband/significant other is sleeping. They might not like it. Good luck and trust me you will LOVE this recipe. I do!!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Yield: 24

Salted Caramel Buttercream

Salted Caramel Buttercream

Salted Caramel Swiss Meringue Buttercream

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour



  • For the Caramel:
  • Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved. Be careful not to let it boil — if it starts getting too hot, remove it from the burner for a few seconds, continuing to swirl.
  • Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil. Cover it immediately and leave on boil for 2 minutes.
  • Uncover and continue swirling the mixture until it becomes dark amber. (Be careful — you want it to be dark, but it can go from dark to burning in seconds.) Take it off the heat immediately.
  • Slowly pour in the cream, stirring with a whisk. Again, be careful as the caramel will start splattering, and will splatter even more if you add the cream too fast. Whisk until combined and set aside.
  • For the Buttercream:
  • Combine the sugar, egg whites, cream of tartar in the stainless steel bowl of an electric stand mixer. Bring a large pan of water to simmer, Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 160 degrees on an instant-read thermometer. Be really careful not to curdle the egg whites– simply remove the bowl from the heat for a bit if it feels like that’s happening. Also, you’ll know when it’s getting close to 160 degrees; the mixture will get foamy and be slippery to the touch.
  • Remove the bowl to your stand mixer and beat on high speed for 5-7 minutes, until the mixture holds glossy peaks and the bowl is cool to the touch. Lower the speed to medium and add in the butter one tablespoon at a time until all is added in. It may look soupy and or curdled at this point but don’t worry, just raise the speed until it comes together. Add in the caramel sauce and mix well. Taste and add a little more sea salt if desired.
  • Notes

    My suggestion for making swiss merinugue buttercream, or any buttercream for that matter, is to use a high quality organic butter. It will have a higher fat content and taste way better. Makes for a super smooth buttercream. I have found most non-organic brands to contain more water and they are less flavorful. This is why I use Straus Butter. Its the best!!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram


    Dark Chocolate Cupcakes With Salted Caramel Buttercream PineappleandCoconut.comMy old blog is called A Cup Full Of Cake. I am not sure if I will keep it up for nostalgia, or take it down eventually. Take a look around if you want, the pictures are horrible, but I have fond memories of each cupcake I wrote about. If I had kept it up and was more serious about it then, who knows where I would be today in the blog world, but I love blogging again and can’t wait to see where this blog goes!

     Dark Chocolate Cupcakes With Salted Caramel Buttercream

    You Might Also Like


  • Reply
    Amazingly Delicious Chocolate Cupcake Recipes - DIYCraftsGuru
    December 29, 2016 at 2:25 am

    […] 1. Dark Chocolate Cupcakes […]

  • Reply
    #ThisIs40 Photography Project {Week 1} - Dine and Dish
    December 22, 2019 at 10:08 am

    […] you? The cupcakes were some of the BEST we’ve tasted too… you can find Shanna’s Dark Chocolate Cupcake with Salted Caramel Buttercream recipe here. You won’t regret […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.