Guys, salted caramel is all the rage. People are just losing their minds for that salty/sweet, gooey combination. And who can blame them? But let’s not pretend this is a new idea? Do I really have to remind you about the epic Oscars cupcakes of 2010? They were out. of. this. world. And an Oscars party that consisted of roughly six attendees meant that we were outnumbered greatly by the two dozen full size cupcakes I brought. It was ugly. We don’t speak of it.
For my lovely friend Mary‘s birthday celebration, I created a mini version of these sweet and salty treats because, and I quote, “Full-size cupcakes stress me out to eat in front of people.” Point taken. Mini salted caramel cupcakes to the rescue! Plus, with mini cupcakes, you can eat a zillion of them and feel mildly less bad about it.
I couldn’t leave out that caramel-filled money shot. Look at those beauties! Moist chocolate cupcakes filled to the brim with caramel awaiting their sprinkling of flaky Maldon sea salt. It’s truly a thing of beauty. And don’t stress about the homemade caramel. Caramel is a fickle mistress and easily goes from gorgeous to gone-zo in a millisecond. If you’re pressed for time or scared of cooking sugar and water at high temps (and rightfully so, what is this, a meth lab?) go ahead and use a jar of store-bought sundae caramel — heat it up, spoon it into those bad boys, and never tell a soul. Everyone’s mouths will be too full of chocolatey caramel goodness to give a damn. Also note, these cupcakes go surprisingly well with beer. But what doesn’t?