Chocolatey and thick (but never too dense), these dark mini cupcakes are made with premium dark chocolate, topped with a fully homemade caramel candy frosting, then sprinkled with sea salt
Cakes and cupcakes, more-so than any other baked good, tend to cause me a significant amount of anxiety when I am in recipe-development mode.
When I set my sights on baking a cake, I will spend hours researching and reading about the chemistry, methodology and seeming-alchemy of baking; baking powder vs. soda, the best options for a moist crumb (you’ll find I rarely if ever use butter in my cakes and that’s not without good reason), the difference an extra egg white makes to a batter, etc. I will mentally consume recipe after recipe, trying to understand what makes one turn out brilliantly and another brickish, until I feel ready to begin constructing my own recipe.
Each time I make a cake, I feel that I’m contributing a new recipe to the already overwhelmed annals of the search engines, so it is incredibly important to me that I feel I have done everything in my power to make my creation the best. Besides, there are a lot of cake and cupcake recipes out there, and if I’m not offering something truly delectable that can’t be found anywhere else, well, why even bother?
Therefore, each ingredient (and the amount of each that is used) is selected with an extreme amount of care and my technique is executed with nervous anguish.
For the longest (pre-blog) time I actually avoided cakes made from scratch, believing they were inherently too dense and dry and chalky, and I adamantly preferred the lighter, fluffier results that came from a box (to this day my dad still asks for a box-cake for his birthday, and canned icing, much to my mom’s horror).
Now that I do dabble (or more than that, really) in cake-baking, I have terribly high standards. Anything even slightly too dense or remotely dry will simply not do.
Usually (but not always) the result of my experimentation is edible, but it is rare (and NEVER on the first try) that a cake or cupcake recipe comes out satisfactorily. The last time I tried to make chocolate cake it was only made palatable by the generous accompaniment of a thick slab of cheesecake, and only not thrown away because I loathe to waste ingredients. It certainly did not make it onto the blog.
My first painstakingly-blueprinted rendition of these cupcakes came out beautifully in a few senses. They were not at all dense or dry, they were light, fluffy and entirely edible. But despite that, I had it in my mind that they would have a much stronger, distinct dark chocolate flavor, an almost melt-in-your-mouth texture from a saturation of dark chocolate in the batter; thick but not dense, an imagined perfect complement to the frosting I had already decided on: a crowning salted caramel (because what else pairs so perfectly with dark chocolate?).
A few more tweaks to the batter, a generous addition of premium dark chocolate (I love Ghirardelli 72% dark chocolate and used that here) and I finally had beautifully chocolaty cupcakes that matched the ideal nestled in my brain.
Note: Since originally publishing this recipe I have a simpler dark chocolate cupcakes recipe and sometimes use the caramel icing from my caramel cake instead. This recipe is still excellent, though!
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Though my icings and frostings always come much easier to me than cakes, it’s important that I don’t understate how incredible this frosting is. While the cupcakes are not dense and heavy, this icing is (in an entirely acceptable, cupcake-flattering way). The base for this icing originates on the stove top with brown sugar, heavy cream, and butter for a true, homespun caramel-candy flavor.
It is incredibly important that this caramel base be allowed to cool entirely before the sugar is mixed in, otherwise you’re likely to end up with a runny mess on your hands. Therefore you may even want to start the icing before the cupcakes, allowing the caramel base to cool while your mini cakes are in the oven.
Another note, too often people give me far, far too much credit for the way in which icing is piped onto my cupcakes and I want to stress that it is incredibly easy to pipe icing beautifully onto a cupcake–so long as you have the right tip. I use either a large Wilton or Ateco tips, and I frosted all 48 of my successful mini cupcakes in under 5 minutes while chatting with my mom across my kitchen island.
It was (please don’t hate me) a piece of cake.
Dark Chocolate Mini Cupcakes with Salted Caramel Frosting
Ingredients
Cupcakes
- 1 cup +3 Tbsp milk divided
- 3.5 oz quality dark chocolate chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate)
- 1/2 cup dark cocoa powder
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg preferably room temperature
- 1 tsp pure vanilla extract
- 1 cup All-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Frosting
- 1 cup packed brown sugar
- 8 Tbsp salted butter 1 stick
- 1/2 cup + 2 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 3 cups powdered sugar
- Sea salt for sprinkling
Instructions
Cupcakes
- Preheat oven to 350F and prepare two mini-cupcake trays by lining with cupcake liners.
- In small saucepan over medium heat, combine 1 cup milk and dark chocolate, stirring until chocolate is completely melted.
- Increase heat to medium-high, stir constantly until mixture begins to bubble and stir in cocoa powder. Remove from heat and whisk until smooth. Set aside.
- In KitchenAid, combine canola oil and sugars, beat on medium speed for about 30 seconds, scrape sides of bowl, and stir again on medium-high speed for another 30 seconds -- until ingredients are well-combined (mixture will be very thick and grainy).
- Add egg and vanilla, beat well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- With mixer on low-medium speed, gradually stir in flour mixture to oil/sugar mixture, pausing to scrape down the sides of the bowl occasionally.
- Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
- Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
- Pour batter into cupcake liners, filling cupcake liners 2/3 of the way full.
- Bake on 350F for 15 minutes (toothpick inserted into middle of cupcake should come out clean).
- Allow to cool completely before frosting.
Frosting
- Combine brown sugar, butter, and 1/2 cup heavy cream in medium saucepan over medium heat.
- Stir until butter is melted and all ingredients are combined.
- Increase heat to high and bring liquid to a boil, stirring constantly.
- Continue to boil (while still stirring continuously) for two minutes, remove from heat, stirring occasionally so that the mixture does not burn.
- Allow candy to cool completely before proceeding.
- Once caramel base has cooled, stir in vanilla.
- Transfer to KitchenAid (or use electric hand mixer) and gradually stir in powdered sugar, about 1/2 cup at a time, with mixer on low-medium speed.
- Pause periodically to scrape down sides of bowl with rubber spatula.
- Continue until all sugar has been added, then add 2 Tbsp heavy cream and beat on medium-high until cream has been incorporated.
- Pipe onto completely cooled cupcakes and sprinkle with sea salt.
Nutrition
Katie says
About how much icing does this recipe make? I would like to use it to frost an 8” layer cake. Thanks!
Sugar Spun Run says
Hi, Katie! This recipe makes about 12-15 regular size cupcakes and enough icing for those, so you should be safe to use it to frost an 8″ cake. I hope that you enjoy the salted caramel frosting! 🙂
Laura says
Your frosting is gorgeous! You say it’s easy to do, but don’t mention how you did it…what tip type did you use? I’d love to try to recreate this look, but have no idea where to even start. 🙂
Sam says
Thank you, Laura! I used a large Wilton tip, I believe it was the 2D.
Jasmine Deblois says
Does the cupcake liner come off the mini’s easily?? I tried a different cake recipe and couldn’t get the liner off without taking most of the cupcakes.
Sugar Spun Run says
Hello, Jasmine! I personally have never had a problem with the liners sticking to the cupcakes. There are some tricks out there to help prevent this. Some people spray non-stick cooking spray lighting into the liners before baking. I have also have heard of people sliding a cookie sheet filled with water under the bottom rack during the baking process. The moisture in the oven prevents the muffin from sticking to the paper liners. I hope these tips are helpful and you enjoy the dark chocolate mini cupcakes. 🙂
Ana says
What can I use instead of sweet butter?
Sam says
Hi Ana, it’s just regular salted butter. If you look closely it’s usually labeled as “sweet cream” butter, but I have removed that indicator to be less confusing, sorry about that!
Colleen says
I’m an excellent cook, but baking has never been my thing. For me, the results were always iffy. First time ever that the ingredients and their proportions, the stated serving size and the oven temperature were just right. Made 48 absolutely perfect mini-cupcakes. Delicious and not too sweet! Brought them to a 4th of July beach party and they were all gobbled up. Definitely a keeper.
Sam says
I am so thrilled to hear this! Thank you for letting me know how they turned out for you, Colleen!! 🙂
rebecca says
how many normal size cupcakes would this make and frost? thank you.
Sam says
Hi Rebecca! About 12-15 cupcakes. Enjoy!
Annika Coffman says
Hi Sam I’m 12 and a huge baker in my town and almost won kids championship on food network I was wondering why you use canola oil rather than vegetable oil ?
Sam says
Hi Annika! That’s awesome! Any neutral oil will work here. I usually have canola oil on hand, but vegetable oil works just fine as well. 🙂
Linda Brown says
How long will these cupcakes remain fresh? I would like to bake two days prior to serving (frosting the next day) but only if they will still be fresh. Otherwise, I’ll freeze them unfrosted. Thanks!
Sam says
Hi Linda! They will last about 3-4 days in an air tight container at room temperature. 🙂
Cat says
I made this recipe for my friend’s 30th birthday party. They were a huge hit! I like making caramel and to turn it into a frosting was divine.
I have a request for a chocolate cake now and this was the first recipe that came to mind. Will this bake fine into a 9” round cake pan? How long should I bake it for? Thank you for this amazing recipe!
Sam says
Hi, Cat! I actually have a chocolate cake that is very moist and flavorful. 🙂
Tracey says
Hi Sam. Do I freeze the cupcakes with or without the frosting. Will freezing have a negative impact on the taste? I am making them for an upcoming Holiday party. They sound scrumptious !
Sam says
Hi, Tracey! I would recommend freezing them without the frosting if possible. It shouldn’t affect the flavor at all. 🙂
Suzanne Fioravanti says
OMG!
I just made these and they came out perfect! I followed the recipe exactly and the sponge is moist and not overly sweet. The icing came together beautifully. Now I just have to keep my family from eating them all before dinner! Thank you for this recipe.
Sam says
I am so glad you enjoyed them, Suzanne! I wish you the best of luck in keeping them from being eaten early! 😂
Nancy Ordway says
These are delicious, I followed the recipe exactly. The recipe makes more than 48 mini cupcakes, I had enough batter and frosting left over to make about 60. I’ll be making these again 🙂
Sam says
I am so glad you enjoyed them, Nancy! 🙂
Cheryl says
Hi. Can you make these ahead of time and freeze them?
Sam says
Yes, that won’t be a problem. Enjoy!
Ana says
What can I use of I do not have a KitchenAide machine? Thanx
Sam says
Hi Ana! You can use an electric hand mixer instead. Enjoy!
Bev Stapley says
These were delicious !
Sam says
I am so glad you enjoyed them, Bev! ☺️
Wendy says
I just made this icing for my daughters birthday! It’s amazing!
I cheated and bought box cake mix, but added instant choc. pudding to the batter for better taste.
yummy!!!
Sam says
I am so glad you enjoyed it! 😃