Introduction

These Chocolate Caramel Cupcakes are a delightful treat combining rich chocolate cake, smooth chocolate frosting, and a luscious caramel center. Perfect for any occasion, they offer a perfect balance of sweet and salty flavors that will satisfy any dessert lover.

Chocolate Caramel Cupcakes with Rich Frosting and Luscious Caramel Sauce Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup packed brown sugar
¾ cup granulated sugar
1 teaspoon instant espresso powder
1 large egg, room temperature
4 tablespoons vegetable oil
½ cup milk
1½ teaspoons vanilla extract
½ cup boiling water
1 cup salted butter, softened (for frosting)
¾ cup unsweetened cocoa powder (for frosting)
3½ to 4 cups powdered sugar
3 to 5 tablespoons heavy cream (for frosting)
⅓ cup salted butter, diced (for caramel sauce)
1 cup granulated sugar (for caramel sauce)
7 tablespoons heavy cream (for caramel sauce)
1½ teaspoons pure vanilla extract (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick spray to help cupcakes release easily.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure the cocoa powder is lump-free for a smooth batter.
Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until blended and glossy.
Step 4: Add the wet ingredients to the dry ingredients. Gently fold with a spatula until smooth, scraping the sides as needed. The batter may feel thick at first—this is normal.
Step 5: Dissolve the instant espresso powder in the boiling water, then slowly whisk it into the batter. Stir lightly to maintain smoothness.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes. Check doneness at 16 minutes with a toothpick; it should come out clean or with a few crumbs.
Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely while preparing the frosting and caramel sauce.
Step 8: For the frosting, beat the softened butter until creamy. Add the cocoa powder, half the powdered sugar, and a splash of heavy cream. Mix slowly to avoid sugar dust, then gradually add the remaining powdered sugar and cream. Adjust sweetness and texture as desired until soft and pipeable.
Step 9: To make the caramel sauce, heat the granulated sugar in a dry saucepan over medium heat. Stir gently until it melts and turns golden caramel. Remove from heat and whisk in the diced butter carefully. Slowly pour in heavy cream while whisking, then cook for about a minute until smooth. Stir in vanilla extract and let cool until thickened.
Step 10: Pipe a thick ring of chocolate frosting on each cooled cupcake, creating a small hollow in the center to hold the caramel.
Step 11: Spoon a small amount of caramel sauce into each frosting ring. Allow the frosting to set slightly before serving and enjoy your rich, decadent cupcakes!

Tips & Variations

Use instant espresso powder to enhance the chocolate flavor without adding a coffee taste.
For a deeper caramel flavor, try using dark brown sugar in the caramel sauce.
Frosting doesn’t need to be perfect; a rustic look adds a homemade charm.
Try adding a pinch of sea salt on top of the caramel for an extra sweet-and-salty contrast.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; allow to come to room temperature before serving. Caramel may thicken in the fridge, so gently warm before spooning onto cupcakes. These cupcakes also freeze well—wrap individually and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes, substitute milk with a plant-based milk and use dairy-free butter alternatives for the frosting and caramel sauce. Be sure to use a non-dairy cream or coconut cream for the caramel.

How do I prevent the caramel from hardening?

Make sure not to overcook the caramel and add the cream slowly while whisking. If it hardens when cooled, gently warm it again to restore a pourable consistency.

Chocolate Caramel Cupcakes with Rich Frosting and Luscious Caramel Sauce Recipe

Print Recipe

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4.8 from 460 reviews

Delight in these irresistible Chocolate Caramel Cupcakes featuring moist, rich chocolate cake, smooth chocolate frosting, and a luscious homemade caramel center for the perfect sweet and salty treat.

Author: Bella
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cupcakes

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup packed brown sugar
¾ cup granulated sugar
1 teaspoon instant espresso powder
1 large egg, room temperature
4 tablespoons vegetable oil
½ cup milk
1½ teaspoons vanilla extract
½ cup boiling water

Chocolate Frosting

1 cup salted butter, softened
¾ cup unsweetened cocoa powder
3½ to 4 cups powdered sugar
3–5 tablespoons heavy cream

Caramel Sauce

⅓ cup salted butter, diced
1 cup granulated sugar
7 tablespoons heavy cream
1½ teaspoons pure vanilla extract

Instructions

Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray with non-stick spray to ensure cupcakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps to maintain a smooth batter.
Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until blended and glossy, even if slightly loose, as it will come together when mixed with dry ingredients.
Fold Wet into Dry: Gently fold the wet mixture into the dry ingredients using a spatula, scraping the sides and mixing carefully until smooth. The batter may feel thick initially, but this is normal.
Add Espresso Mixture: Dissolve the instant espresso powder in boiling water and gradually whisk into the batter to enhance the chocolate flavor without adding a coffee taste. Stir lightly to keep the batter smooth.
Fill and Bake: Spoon the batter into the cupcake liners, filling about two-thirds full. Bake for 16–18 minutes. Test doneness by inserting a toothpick at 16 minutes; it should come out clean or with a few crumbs attached.
Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—ideal timing for making frosting and caramel sauce.
Make Chocolate Frosting: Beat softened butter until creamy, then add cocoa powder, half the powdered sugar, and a splash of heavy cream. Mix slowly to avoid sugar clouds, gradually adding the remaining powdered sugar and cream until the frosting is soft, smooth, and pipeable. Adjust sweetness and texture to your taste.
Prepare Caramel Sauce: In a dry saucepan over medium heat, gently stir granulated sugar until it melts into golden caramel. Remove from heat and whisk in butter carefully as it sizzles. Slowly pour in heavy cream while whisking, then return to heat for about a minute until smooth. Stir in vanilla extract and let it cool slightly until thickened.
Assemble Cupcakes: Pipe a thick circle of chocolate frosting on each cooled cupcake, leaving a hollow center to create a caramel ‘nest’. Spoon a small amount of caramel sauce into the frosting nest. Allow frosting to set slightly before serving for an indulgent bite of chocolate, creamy frosting, and sweet-salty caramel.

Notes

Don’t worry if your frosting circles aren’t perfectly shaped; a rustic look adds homemade charm and appeal.
Use room temperature eggs to help the batter blend smoothly and rise evenly.
Instant espresso powder enhances chocolate flavor without imparting coffee taste; it’s optional but recommended.
Ensure caramel sauce cools adequately before piping to prevent melting the frosting.
Spraying cupcake liners with non-stick spray can help ensure easy removal after baking.

Keywords: Chocolate cupcakes, caramel sauce, chocolate frosting, homemade cupcakes, dessert recipe, sweet and salty dessert