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!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.