Mini salted caramel chocolate cupcake


I don’t know what it is, but there is something about tiny stuff that makes it so cuteeee! Like tiny humans, these mini salted caramel cupcakes, me :p 

Okay, I kid.

I love salted caramel and chocolate too, so today I thought I’d bake a batch of mini salted caramel cupcakes. It’s a chocolate cupcake with salted caramel cream cheese frosting (yup, that’s a thing).

Let’s get straight to the recipe 😀



  • 1 ½ cup flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil (any cooking oil works)
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • ¾ cup milk
  • ½ cup black coffee


  • 8 oz cream cheese
  • 2 oz butter
  • ½ cup confectioner’s sugar
  • ¼ cup caramel syrup* (like Hershey’s caramel syrup)
  • 1 tblsp coarse salt

* you can increase/decrease the amount according to preference


  1. In a bowl, sift together the cocoa powder and flour
  2. Next, add the baking powder, baking soda and salt. Set aside
  3. In another bowl, whisk the oil and sugar for about 2 minutes. Add the egg and whisk until combined
  4. Then add the vanilla, milk and coffee.
  5. Add the dry ingredients to the wet ones and whisk until combined
  6. Pour the batter into a baking tray lined with cupcake liners
  7. Bake for 30-35 minutes
  8. While that’s baking, you can start making your frosting
  9. For the frosting: using a hand mixer, mix the cream cheese, butter and sugar until combined. (Do not over mix, otherwise it becomes too soft)
  10. Then add the caramel sauce and mix until combined
  11. Once the cupcakes have cooled completely, pipe the frosting on to the cupcakes and sprinkle with coarse salt.

2 Responses to “Mini salted caramel chocolate cupcake”

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