Salted Caramel Choco-Beer Cupcakes

I found this recipe on The Brooklyn Kitchen Blog and have been waiting for the perfect occasion to try it out. Today marks the day of a Brambleversary- Happy 10 Year Anniversary, Norm!

Since my hubby was out with the boys last night, I spent the evening in the kitchen, baking away. This recipe is a 3 step process that took about 2 hours total. But this is not your average cupcake, people. It’s a melt in your mouth, salted caramel delicacy and a MUST try recipe!

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1 cup flavorful dark beer
1/2 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
2 teaspoons instant espresso powder (I used 1 tsp)
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda

  • Combine the beer and butter in a large sauce pan and heat to melt.
  • Remove from heat; whisk in the cocoa, sugar, and espresso.
  • In a bowl, whisk the sour cream with the eggs and vanilla, then mix with the beer mixture.
  • Sift together the flour and baking soda, and fold into the batter.
  • Pour into cupcake pan (you can go a little more than ¾ full on these) and bake for 25 minutes at 350 degrees. Cool completely on a rack. *I cooked my large cupcakes for 17 minutes and my mini cupcakes for 11 minutes. They turned out perfect.*

Salted Caramel Cupcakes

Salted Caramel Cupcakes

Salted Caramel
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt, kosher or sea

  • Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat—stir with a wooden spoon to combine
  • Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes.
  • After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  • Do not stir from this point on, but once the mixture starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.
  • Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  • Pour the heavy cream into the mixture. Be careful. The mixture will bubble up! (*it doubles in size so make sure the saucepan has plenty of room at the top)
  • Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined.
  • Pour into a heat-safe measuring cup.
  • Stirring occasionally, allow to cool until thick and warm, about 20 minutes.

*It took about 13 minutes for the caramel to turn to an even amber color.

Salted Caramel CupcakesFrosting
1.5 sticks butter at room temperature
6 ounces cream cheese
4-5 cups powdered sugar
3/4 cup salted caramel (from recipe above)

  • Beat butter and cream cheese at medium speed until creamy.
  • Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine.
  • Add 3/4 cup of the salted caramel and beat to combine.
  • Sift rest of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.

*I ended up adding an extra two cups of powdered sugar (so 7 cups total!) so it wasn’t so runny.

Salted Caramel CupcakesTo Assemble: Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. I used Dean & Deluca Murray River Pink Salt for the Brambleversary ones and it was perfection in a grain. Top with a chocolate covered espresso bean if you’re feeling fancy. Pair with the rest of your beer (or a glass of milk – these are rich fabulous cupcakes)! Makes 22-24 cupcakes.

Salted Caramel Cupcakes


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  1. Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts says

    I really love your recipes and everything I’ve tried so far have been very successful! My family just loves the flavors you introduce. I’m already drooling in front of my pc. I think they are best eaten slightly warm without frosting. I can’t wait to try this one as well.

    Best Regards,

  2. Wonder Turtle Soaps says

    Oh, my goodness, these look good! I love to bake, I love cupcakes, and I love beer. Beer IN a cupcake is so brilliant … never would have thought to put them together.

    Thanks for posting this recipe, Anne-Marie!

    And Happy Brambleversary, Norm!

  3. Anne-Marie says

    They were totally (!!) worth it for the 2 hours to make and 2 hours of gym time just to eat one cupcake. You know where I'll be tonight after work! =)

    Teresa, I had a half bottle of beer left so you can serve that cupcake to him with the leftover beer =)

    I had cheese flown in from France with wine for Norm's Anniversary Present. He seems quite taken with it – the only disappointment for him is that he filled up on cupcake so there was no room for cheese for lunch! =)

  4. Rian says

    yum, yum, yum! that is a combo of some of my fav things, beer, chocolate and salt! i will definitely make these soon.

  5. Kiptivio says

    What a yummy-looking recipe, Ann-Marie! Thanks for sharing!!

    Btw – what temperature did you have your oven set at?

  6. TeresaR says

    Happy Brambleversary to Norm! :)

    With beer in the batter, dh might actually request that I make cupcakes…LOL!

  7. Lynn in Seattle says

    Happy Anniversary Norm! I'm sure you'll love your special treat — doubt if you'll get more than one (grin)!

  8. Pamela says

    OOPS and Oh yes,

    Happy 10th Year Anniversary!! No small feat and here's sending Best Wishes for 10 more, smooth, prosperous, FUN and healthy ones!

  9. Pamela says

    Well I'm sure that these lovely confections are one of the "Colorful" food groups that fit into resolutions! Yum


  10. Jacquelyn says

    Oh dear, these are so yummy that my thighs found 5 pounds just reading the recipe and looking at the pictures.

  11. Amy W says

    Wow. Seriously, wow. I love how you are such a fitness and health guru and still manage to sneak a few cupcakes in now and then. :)