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Recipes >

Classic Salted Caramel-Filled Chocolate Cupcakes

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Servings:

12pcs of cupcakes

Difficulty: Intermediate

Classic Salted Caramel-Filled Chocolate Cupcakes

Servings:

12pcs of cupcakes

Difficulty:

Intermediate

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Nutri-Tip

Salted-caramel made from Alaska Classic Sweetened Condensed Milk, while indulgent, has 20+ essential nutrients.

Tip: Want to check your child’s health?

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About this recipe

Be creative while having fun decorating these delicious salted caramel filled cupcakes!

Servings:

12pcs of cupcakes

Prepare the following

Spatula
Whisk
Sauce Pan
Cupcake Pan
Cupcake Liners
Mixing Bowl

Ingredients

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Salted Caramel

1 can Alaska Classic Sweetened Condensed Filled Milk 377g (290mL) Buy now
1 cup Alaska Classic Evaporated Filled Milk 360mL Buy now
1/2 cup Brown sugar
1 tbsp Butter, salted
1 tsp Salt

Chocolate Cupcakes

3/4 cup All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
3/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
2 pcs Large eggs
1/2 cup White sugar
1/2 cup Brown sugar
1/3 cup Vegetable oil
2 tsp Vanilla extract
1/2 cup Alaska Classic Evaporated Filled Milk 360mL Buy now
1 tsp Vinegar (to make buttermilk)

Procedure

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Salted Caramel

In a sauce pan, pour in and simmer 1 can Alaska Classic Condensed Filled Milk. Add in brown sugar and mix until combined. Cook the sauce for about 10 minutes or until the sugar dissolves and the color of the sauce darkens to a golden brown. Add in the butter and continue mixing until it is melted into the sauce. Sauce should thick at this point. Loosen the sauce by mixing in the Alaska Classic Evaporated Filled Milk. Turn off the heat and set aside to cool for later use.

Chocolate Cupcakes

Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
Whisk all the dry ingredients (except the 2 sugars) together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, white and brown sugar, oil, and vanilla together until combined.
Pour half of the wet ingredients into the dry ingredients. Then half of the Alaska Classic Evaporated Filled Milk and vinegar mixture. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and Alaska Classic Evaporated Filled Milk and vinegar mixture. Stir until combined but do not overmix.
Transfer the batter in the cupcake pan by spooning and filling cupcake liners only half-way. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Once cool, poke each cupcake in the center and fill with the salted caramel from earlier. Serve and enjoy!

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Last updated Aug. 2021

Based on DTI.com

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