Salted Chocolate Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate cupcakes are my go to recipe when I want something decadent but don't have hours to spend in the kitchen. Between prep and baking, you're looking at just under an hour total, making them perfect for last minute gatherings. The magic happens when sweet cocoa meets flaky sea salt, creating this sophisticated flavor balance that tastes far more complicated than it actually is. Cocoa powder is packed with antioxidants, so you can almost convince yourself these are good for you. What I love most is how simple the ingredients are and how forgiving the recipe turns out to be, even if you're not an experienced baker.
Ella x
Ingredients
- 300 gall-purpose flour(null)
- 200 gunsalted butter(softened)
- 400 ggranulated sugar(null)
- 150 gbrown sugar(null)
- 4 nulllarge eggs(null)
- 20 mLvanilla extract(null)
- 200 gunsweetened cocoa powder(null)
- 10 gsalted sea salt(flaky, crushed)
- 400 gsemi-sweet chocolate chips(null)
- 10 gall-purpose baking powder(null)
- 5 gbaking soda(null)
- 250 mLunsalted milk(full-fat)
- 100 mLunsalted butter, melted(null)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
Tip: Don't forget to grease the liners!
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to beat together butter and sugars until light and fluffy, about 2 minutes.
Tip: Don't overbeat!
- 4
Add eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Temper the chocolate for a smooth finish.
- 6
Add the melted chocolate to the wet ingredients and stir until combined.
Tip: Don't overmix!
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Don't overmix!
- 8
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 3/4 of the way full.
- 9
Sprinkle flaky sea salt on top of each cupcake before baking.
Tip: The salt will caramelize in the oven, adding a nice crunch to the top.
- 10
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Keep an eye on the cupcakes, as they can burn quickly!
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