Description
Indulge in these decadent Irresistible Salted Caramel Lava Cupcakes that ooze with gooey caramel centers and are topped with a sprinkle of flaky sea salt, creating the perfect sweet and salty treat.
Ingredients
Cupcake Batter:
- ½ cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Filling and Topping:
- 8 soft caramel candies or ¼ cup thick caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and grease or line 8 muffin tins with paper liners.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring until smooth.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs, egg yolks, sugar, and vanilla until thick and pale.
- Combine Mixtures: Slowly stir the chocolate mixture into the egg mixture. Add flour and salt, folding gently until just combined.
- Fill Muffin Cups: Fill each muffin cup halfway with batter. Place a soft caramel candy or a teaspoon of caramel sauce in the center, then cover with remaining batter.
- Bake: Bake for 9–11 minutes until the edges are set but the centers are slightly soft.
- Rest and Serve: Let rest for 2–3 minutes before serving. Sprinkle with flaky sea salt and serve warm for a gooey lava center.
Notes
- For even more decadence, drizzle with extra warm caramel sauce before serving.
- You can prepare the batter ahead and refrigerate for up to 24 hours.
