Sweet and Salty Cupcakes Recipe

Make a good impression on your guests with these Sweet and Salty Cupcakes. Caramel sauce and Chopped Reese's Pieces are what takes the cake.

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Sweet and Salty Cupcakes Recipe

Do you ever get that craving for something sweet and salty at the same time? I do on occasion and when I do, the Sweet and Salty Cupcakes are my go to. These really are the perfect blend of sweet and salty. While these are made from scratch, you can use a boxed chocolate cake mix if you are pressed for time. You can also use homemade caramel for that extra homemade flavor. It might be the Sea Salt Buttercream Frosting that makes the cupcake too. Don't be intimidated by homemade frosting. It's easier than you think. These cupcakes are a sweet and salty way to end any night.

Sweet and Salty Cupcakes Ingredients:

• 2 C sugar
• 1 ¾ C flour
• ¾ C cocoa
• 1 teaspoon baking powder
• tsp baking soda
• 1 teaspoon salt
• 2 eggs, room temp
• Cup whole milk, room temp
• ½ C canola
• 2 teaspoon vanilla
• 1 C boiling water

Buttercream Frosting Ingredients:

• 1 C unsalted sweet cream
• 3 C + ½ C powder sugar
• 2 teaspoon vanilla
• 3-5 tablespoon heavy whipping cream.
• ¼ teaspoon sea salt plus ⅛ for later
• Caramel sauce for drizzle
• Chopped Reese's Piece (if you can't find these, you can always use crushed pretzels and M&M's)

Sweet and Salty Cupcakes Directions:

Preheat oven to 350 degrees. Line cupcake tins with paper liners.

Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.

Combine the eggs, milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.

Gradually add the boiling water, milk and oil and blend together until the batter is smooth.

Using a medium scoop fill the paper lined cupcake tins with the prepared batter.

Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.

Allow to slightly cool before transferring to wire racks.

Sea Salt Buttercream Frosting Directions:

Beat powder sugar, butter and sea salt in a bowl.

Incorporate the vanilla.

Add in the heavy whipping cream, and continue to mix until stiff peaks form.

Scoop the frosting into a pastry bag with a large tip.

Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Drizzle the caramel sauce and then sprinkle the Chopped Reese's Pieces on top.

Sprinkle some of the remaining sea salt.

ENJOY!

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