Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting

If you’re craving something rich, fudgy, and decadently sweet, these Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting are exactly what you need. Imagine the deep, intense flavor of dark chocolate brownies baked into perfectly portioned cupcakes, topped with a luscious salted caramel frosting that balances sweetness with a touch of sea salt. These cupcakes are the ultimate indulgence for chocolate lovers and caramel fanatics alike. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is foolproof and utterly delicious.

Why Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting is Worth Your Time

There’s something magical about combining two classic dessert elements into one irresistible treat. These Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting offer the fudgy, chewy texture of a brownie with the ease and elegance of a cupcake. The salted caramel frosting adds complexity and a silky finish that elevates the whole dessert experience. Plus, baking brownies as cupcakes means you get perfectly portioned servings that are easy to share and hard to resist. This recipe is a crowd-pleaser, and it’s surprisingly simple to make, so you can enjoy gourmet-quality desserts at home without stress or fuss.

Ingredient Checklist

• 1 cup (2 sticks) unsalted butter
• 8 ounces dark chocolate, chopped (high-quality chocolate chips work beautifully)
• 1 cup light brown sugar, packed
• 1 teaspoon instant espresso powder (optional) – enhances chocolate flavor
• 2 teaspoons pure vanilla extract
• 4 large eggs plus 1 egg yolk, at room temperature
• 1 cup all-purpose flour (don’t pack it, gently spoon into measuring cup)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup bittersweet chocolate chips
• 1/2 cup (1 stick) unsalted butter – for frosting
• 1/2 cup heavy cream
• 2 teaspoons pure vanilla extract – for frosting
• 1 cup packed light brown sugar – for frosting
• 1/2 teaspoon salt – for frosting
• 3 cups confectioners sugar, sifted – for frosting

Cook’s Kit

• Muffin tin – standard 12-cup size works best
• Parchment paper liners – for easy cupcake removal
• Double boiler or microwave-safe bowl – for melting chocolate and butter
• Mixing bowls – multiple sizes for wet and dry ingredients
• Electric mixer or hand whisk – to blend ingredients smoothly
• Measuring cups and spoons – for precise ingredient amounts
• Rubber spatula – for folding and scraping batter
• Cooling rack – to cool cupcakes before frosting
• Pastry bag with star tip (optional) – for pretty frosting application

Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting: How It’s Done

Step 1: Melt the Butter and Chocolate

In a double boiler or microwave-safe bowl, gently melt 1 cup (2 sticks) unsalted butter with the 8 ounces of chopped dark chocolate. Stir frequently until smooth and glossy. Set aside to cool slightly while you prepare the other ingredients.

Step 2: Combine Sugar, Espresso, and Vanilla

In a large mixing bowl, whisk together the 1 cup packed light brown sugar, 1 teaspoon instant espresso powder (optional), and 2 teaspoons pure vanilla extract. Once the melted chocolate and butter mixture has cooled a bit, pour it into the sugar mixture and stir to combine.

Step 3: Add Eggs

Add 4 large eggs plus 1 egg yolk (all at room temperature) to the chocolate-sugar mixture, one at a time. Whisk thoroughly after each addition until the batter is smooth and glossy.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Gently fold the dry ingredients into the wet chocolate batter using a rubber spatula. Be careful not to overmix—stop as soon as you see no more flour.

Step 5: Add Bittersweet Chocolate Chips

Fold in 1/2 cup bittersweet chocolate chips for extra gooey pockets of chocolate throughout the cupcakes.

Step 6: Bake the Cupcakes

Line a muffin tin with parchment paper liners and divide the batter evenly among 12 cups. Bake in a preheated 325°F (163°C) oven for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely on a wire rack before frosting.

Step 7: Prepare the Salted Caramel Frosting

In a medium saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 1 cup packed light brown sugar, 1/2 teaspoon salt, and 1/2 cup heavy cream. Stir constantly and bring to a gentle boil. Let boil for 3 minutes, then remove from heat and stir in 2 teaspoons pure vanilla extract. Allow the caramel mixture to cool to room temperature.

Step 8: Whip the Frosting

Once the caramel mixture is cooled, transfer it to a large bowl and gradually add 3 cups sifted confectioners sugar, beating with an electric mixer until fluffy and spreadable. If the frosting is too thick, add a tablespoon of cream to loosen it up.

Step 9: Frost the Cupcakes

Use a spatula or a pastry bag fitted with a star tip to frost the cooled brownie cupcakes with the salted caramel frosting. Sprinkle a tiny pinch of flaky sea salt on top for an extra touch of flavor.

Seasonal Twists

• Fall: Add a pinch of cinnamon and nutmeg to the brownie batter for a warm spice twist.
• Winter: Mix in peppermint extract with the frosting and garnish with crushed candy canes.
• Spring: Top the cupcakes with fresh raspberries or strawberries for a fruity contrast.
• Summer: Add a drizzle of melted white chocolate and sprinkle toasted coconut flakes on top.

What Not to Do

• Don’t overbake the cupcakes; they should be fudgy and moist, not dry or cakey.
• Avoid skipping the espresso powder—it intensifies the chocolate flavor without making it taste like coffee.
• Do not add the confectioners sugar all at once to the frosting; add gradually to avoid a gritty texture.
• Never frost warm cupcakes as the frosting will melt and slide off.

Storing, Freezing & Reheating

Store your Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for the best flavor and texture.

If you want to freeze, place unfrosted cupcakes on a baking sheet and freeze until solid. Then wrap each cupcake tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before frosting.

To gently reheat, warm cupcakes in a 300°F (150°C) oven for 5-7 minutes, but only if unfrosted. Frost after reheating.

Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate if you prefer a sweeter, creamier cupcake. However, keep in mind the rich, slightly bitter notes of dark chocolate are key to balancing the salted caramel frosting.

Is it necessary to use espresso powder?

No, espresso powder is optional but highly recommended. It enhances the depth of the chocolate flavor without imparting a coffee taste.

Can I make the frosting ahead of time?

Absolutely! The salted caramel frosting can be made up to 2 days in advance. Keep it covered and refrigerated, then bring to room temperature and re-whip before frosting the cupcakes.

What is the best way to prevent cupcakes from sticking to the liners?

Using parchment paper liners helps a lot. Additionally, letting the cupcakes cool completely before removing them ensures they come out cleanly without sticking.

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That’s a Wrap

Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting bring together the best of both worlds: rich, fudgy chocolate and smooth, salty-sweet caramel in a perfectly portioned treat. They’re surprisingly simple to make, yet elegant enough to impress at any gathering. Whether you’re baking for family, friends, or just yourself, these cupcakes deliver a luxurious dessert experience that never disappoints. So grab your ingredients, preheat the oven, and get ready to enjoy a little slice of chocolate-caramel heaven!

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