Chocolate Swirled Salted Caramel Cream Cheese Cupcakes

These Chocolate-Swirled Salted Caramel Cream Cheese Cupcakes are the epitome of indulgence! Combining the tang of cream cheese, the rich depth of dark chocolate, and the sweet-salty allure of caramel, these cupcakes are a guaranteed crowd-pleaser. The delicate swirl of chocolate throughout a fluffy cream cheese base, topped with a luscious frosting and a final sprinkle of flaky sea salt, creates a symphony of flavors and textures in every bite. Perfect for birthdays, celebrations, or simply a well-deserved treat, these cupcakes are a little slice of heaven. Let’s dive into what you’ll need to create these delightful masterpieces!

Ingredients You’ll Need

• 120g (1 cup) All-Purpose Flour, sifted: Sifting the flour ensures a light and airy texture, preventing any lumps in the batter. This is the structural base of our cupcakes.
• 4g (1 tsp) Baking Powder: A leavening agent that helps the cupcakes rise, creating a fluffy and tender crumb.
• 2.5g (½ tsp) Baking Soda: Another leavening agent, baking soda reacts with the acidity in the recipe (from the cream cheese) to provide extra lift.
• 1.5g (¼ tsp) Fine Salt: Enhances the sweetness and balances the flavors, bringing all the ingredients together.
• 115g (½ cup) Unsalted Butter, softened: Provides richness, tenderness, and flavor. Make sure it’s properly softened for easy creaming with the sugar.
• 150g (¾ cup) Granulated Sugar: Sweetens the cupcakes and contributes to their tender texture.
• 1 Large Egg, room temperature: Adds richness, structure, and helps bind the ingredients together. Room temperature eggs emulsify better, creating a smoother batter.
• 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding a warm and aromatic note.
• 60ml (¼ cup) Whole Milk, room temperature: Adds moisture and helps create a smooth batter. Using room temperature milk ensures it incorporates easily.
• 115g (4 oz) Cream Cheese, softened (for batter): Contributes to the signature tang and moistness of these cupcakes. Ensure it’s fully softened to avoid lumps.
• 60g (2 oz) Dark Chocolate (70% cacao), melted and slightly cooled: Provides a rich, intense chocolate flavor and creates the beautiful swirl effect. Using a high-quality dark chocolate is key.
• 80ml (⅓ cup) Salted Caramel Sauce (for swirl and glaze): Adds a delightful sweet and salty flavor dimension. Store-bought or homemade caramel sauce works well.
• 200g (1½ cups) Powdered Sugar: Used in the frosting to create a smooth and sweet base.
• 60g (¼ cup) Unsalted Butter, softened (for frosting): Adds richness and creaminess to the frosting.
• 115g (4 oz) Cream Cheese, softened (for frosting): Provides the signature tang and smooth texture of the frosting.
• Pinch of Flaky Sea-Salt Crystals, for garnish: Adds a beautiful visual contrast and enhances the salted caramel flavor.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Dark Chocolate: Milk chocolate can be used, but it will result in a sweeter, less intense chocolate flavor.
• Salted Caramel Sauce: If you don’t have salted caramel, you can use regular caramel sauce and add a pinch of salt to the batter and frosting.
• Whole Milk: Buttermilk can be used for a slightly tangier cupcake.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Simultaneously, line a 12-cup muffin tin with paper liners. Using liners prevents sticking and makes for easy cupcake removal.
2. Dry Ingredient Harmony: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Sifting the flour is crucial for a light and airy texture, preventing clumps. Whisking ensures these ingredients are evenly distributed, which is vital for consistent rising. Set this mixture aside – we’ll need it later.
3. Creaming Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed for approximately 2 minutes. This process, known as creaming, incorporates air into the mixture, creating a pale and fluffy base for the cupcakes. The air bubbles contribute to a tender crumb.
4. Wet Ingredient Integration: Add the room temperature egg, vanilla extract, and whole milk to the creamed butter and sugar. Mix on low speed until *just* combined. Overmixing at this stage can develop the gluten in the flour, resulting in tough cupcakes.
5. Cream Cheese Incorporation: Add the softened cream cheese to the batter and continue mixing on low speed until the batter is smooth. Ensure the cream cheese is fully incorporated for a consistent flavor and texture throughout the cupcake.
6. Dry to Wet – Gently: Gradually add the dry ingredients to the wet mixture in two additions. Mix only until just incorporated. Again, avoid overmixing! A few streaks of flour are okay; they’ll disappear during baking.
7. Chocolate Swirl Creation: Divide the batter evenly into two bowls. Stir the melted and slightly cooled dark chocolate into one half, creating the chocolate-swirl batter. Cooling the chocolate slightly prevents it from melting the batter.
8. Marbled Magic: Spoon a tablespoon of plain batter into each muffin cup, then add a teaspoon of chocolate-swirl batter on top, and finish with another tablespoon of plain batter. This layering creates the beautiful swirl effect. Using a thin skewer, gently swirl the two batters together to create a marbled effect. Avoid over-swirling, as this can muddy the colors.
9. Baking to Perfection: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 18 minutes.
10. Cooling Process: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart during removal.
11. Frosting Foundation: While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy – about 3 minutes.
12. Caramel Infusion: Add a drizzle of the salted caramel sauce to the frosting and beat briefly to combine. This adds a delightful caramel flavor to the frosting.
13. Frost & Glaze: Pipe or spread a generous layer of frosting onto each cooled cupcake. Warm 40ml (2 Tbsp) of the salted caramel sauce gently, then drizzle it over the frosted cupcakes, allowing it to pool at the base of the frosting.
14. Salted Finale: Finish each cupcake with a light dusting of flaky sea-salt crystals for contrast and a quick visual pop.

Troubleshooting Common Cupcake Issues

Cupcakes can be tricky! Here are a few solutions to common problems:

• Flat Cupcakes: This usually indicates expired baking powder or baking soda. Always check the expiration dates!
• Tough Cupcakes: Overmixing the batter develops the gluten, leading to a tough texture. Be gentle!
• Uneven Baking: Ensure your oven temperature is accurate. An oven thermometer is a great investment.

The Science Behind the Swirl

The swirling technique isn’t just for aesthetics. It creates varying concentrations of chocolate throughout the cupcake, offering a delightful surprise in every bite. The difference in density between the plain and chocolate batters also contributes to a slightly different texture in those areas, enhancing the overall experience.

Salted Caramel: A Flavor Powerhouse

The combination of sweet caramel and flaky sea salt is a classic for a reason. The salt enhances the sweetness, creating a more complex and satisfying flavor profile. Using high-quality salted caramel sauce is key – it should have a rich, buttery flavor.

Storing Your Masterpieces

These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, allow them to come to room temperature before serving for the best texture.

Frequently Asked Questions

• Can I use different types of chocolate? Yes, you can experiment with milk chocolate or white chocolate for different flavor variations.
• Can I make the cupcakes ahead of time? Absolutely! You can bake the cupcakes and store them unfrosted for up to 2 days. Frost them just before serving.
• What if I don’t have flaky sea salt? Regular sea salt will work in a pinch, but flaky sea salt provides a more noticeable textural contrast.

These Chocolate-Swirled Salted Caramel Cream Cheese Cupcakes are a delightful treat that’s sure to impress! Don’t forget to save this recipe to Pinterest for later inspiration. Happy baking!

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