Directions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. This step ensures that your cupcakes come out easily and maintain their shape.
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In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. This step is crucial; you want to incorporate air to achieve a tremendous rise in your cupcakes.
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Add the eggs one at a time, mixing well after each addition. Follow this by pouring in the vanilla extract to create a flavorful base.
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In another bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir them together to evenly distribute the leavening agents.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry mixture to maintain a smooth batter. Mix until smooth, but do not overmix, as this can lead to tough cupcakes.
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Fill each cupcake liner about halfway with batter. Do not fill them to the top, as the cupcakes will rise a tremendous amount during baking.
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Add a spoonful of caramel sauce in the center of each cupcake. Top with more batter, covering the caramel completely to create a delightful surprise for your taste buds.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. This is a tremendous moment as your baking fills the kitchen with sweet aromas.
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Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack. Drizzle with additional caramel sauce and sprinkle with sea salt before serving to add that perfect finishing touch.
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