Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting

Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting #cupcakesrecipes

Rich Dark Chocolate Brownie Cupcakes topped with a mind blowing Salted Caramel Frosting! These are irresistible!


For the Dark Chocolate Brownie Cupcakes:

  • 1 cup (2 sticks) unsalted butter
  • 8 ounces dark chocolate, chopped (I used high quality chocolate chips here)
  • 1 cup light brown sugar, packed
  • 1 teaspoon instant espresso powder (optional)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1 cup all-purpose flour (be sure not to pack your flour here)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup bittersweet chocolate chips

For the Salted Caramel Frosting:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 cups confectioners' sugar, sifted


  1. Preheat oven to 350 degrees (F). Line a cupcake pan with liners; set aside.
  2. Place the butter and chocolate in a heat-proof bowl and place that bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the simmering water. Stir until the butter and chocolate are completely melted. Add in the brown sugar, espresso powder (if using), and vanilla; whisk well to combine. Remove from heat and allow mixture to cool for a few minutes.
  3. Once the mixture has slightly cooled, add in the eggs and yolk, one at a time, beating well after each addition. Whisk in the flour, salt, and baking powder - careful not to over mix here! Fold in the chocolate chips.
  4. Divide the batter among the prepared cupcake cups.
  5. Full instructions visit @bakerbynature

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