Double-Chocolate Salted Caramel Muffins

(from castro15’s recipe box)

Categories: Desserts


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chopped semisweet chocolate, plus more chocolate for grating
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup jarred thick dulce de leche
  • Flaky salt


  1. Preheat oven to 375. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.

  2. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8-10 minutes. Working quickly, drop 1 heaping tsp dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin comes out clean, 10-15 minutes.

  3. Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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