Insanely Moist Gluten-Free Chocolate Salted Caramel Cupcakes – You’ll Crave These!

1. Prep and mix:

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

2. Cream butter and sugar:

In another large bowl, beat the softened butter and sugar until light and fluffy—about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Combine wet and dry:

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix—gluten-free batter can get a little fussy!

4. Bake:

Divide the batter evenly among the cupcake liners. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before filling.

5. Make the caramel:

While the cupcakes bake, melt the sugar in a medium saucepan over medium heat, stirring constantly until it turns a deep amber color. Carefully add the butter (it will bubble up!). Stir until melted, then slowly add the cream while continuing to stir. Remove from heat and stir in sea salt. Cool completely.

6. Fill the cupcakes:

Once cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Spoon in a little salted caramel.

7. Make the buttercream:

Beat the softened butter until fluffy. Gradually add powdered sugar, beating until smooth. Mix in 3 tablespoons of salted caramel and 1–2 tablespoons of cream until you reach the desired consistency.

8. Frost and finish:

Pipe or spread the caramel buttercream onto the cupcakes. Drizzle with extra caramel and sprinkle with flaky sea salt.