Caramel Chocolate Cupcakes Recipe

Introduction

These Caramel Chocolate Cupcakes combine rich chocolate with luscious caramel for an irresistible treat. Soft, moist cupcakes are filled with gooey caramel and topped with a creamy caramel buttercream. Perfect for any celebration or a sweet indulgence at home.

Ingredients

• 130 g plain flour (1 cup / 4.6 oz)
• 40 g Dutch process cocoa powder (⅓ cup / 1.4 oz)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 113 g unsalted butter, melted (½ cup / 4 oz / 1 stick)
• ½ cup white granulated sugar (100 g / 3 ½ oz)
• ½ cup packed dark brown sugar (100 g / 3 ½ oz)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup buttermilk (180 ml)
• 250 g store-bought chewy caramels (~9 oz)
• ½ cup thickened cream (heavy cream) (125 ml)
• 1 teaspoon sea salt flakes (optional)
• 170 g unsalted butter, softened (6 oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar (8 tsp)
• 2 to 2 ½ cups icing sugar (powdered sugar) (260 g – 325 g / ~9.2 – 11 ½ oz)
• 1 teaspoon vanilla extract
• 2 tablespoons thickened cream (heavy cream)
• ¼ teaspoon fine sea salt

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) / 350°F and line your muffin tins with paper cases.
2. Step 2: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine.
3. Step 3: In another bowl or stand mixer, beat the melted butter with both sugars until smooth. Add eggs one at a time, beating well after each and scraping down the bowl. Add vanilla extract and mix to combine.
4. Step 4: Add one-third of the flour mixture to the wet ingredients, stirring gently until just combined. Then add half the buttermilk and mix gently. Repeat with the remaining flour and buttermilk, combining carefully to avoid overmixing.
5. Step 5: Fill cupcake cases about two-thirds full. Bake for 18–23 minutes, turning the pan halfway through baking for even cooking. Test doneness with a skewer; it should come out with just a few crumbs.
6. Step 6: Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the caramel, place unwrapped caramels and thickened cream in a saucepan over low heat. Stir until caramels melt and mixture is smooth. Add sea salt flakes if using, stir, and let cool.
8. Step 8: To make the caramel buttercream, beat softened butter and dark brown sugar together until light and fluffy, about 4–5 minutes, scraping the bowl as needed.
9. Step 9: Add ½ cup (125 ml) of the cooled caramel sauce, vanilla, and salt if using. Beat to combine well.
10. Step 10: Gradually add icing sugar in quarters, reserving ½ cup to adjust consistency. Mix on low until incorporated, then beat on medium-high speed for 2 minutes, scraping the bowl occasionally.
11. Step 11: Add 2 tablespoons of thickened cream and beat for 30–40 seconds until smooth.
12. Step 12: Cut a hole in the center of each cupcake using a corer or small knife. Fill each hole with 1–2 teaspoons of caramel sauce. Optionally, top with a small piece of the cut-out cake.
13. Step 13: Pipe the caramel buttercream generously over each cupcake.
14. Step 14: Drizzle with extra caramel sauce and melted chocolate if desired.

Tips & Variations

• Use room temperature eggs to help create a smooth batter that rises evenly.
• If you can’t find store-bought caramels, you can make your own soft caramel sauce from scratch.
• For a salted caramel twist, sprinkle a few sea salt flakes on top of the finished cupcakes.
• Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
• Pipe buttercream with a star tip for a decorative finish.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Buttercream may firm up when chilled; you can soften it slightly with a few seconds in the microwave or by letting cupcakes sit out briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two ahead and store them in the refrigerator. Frost them just before serving for the best texture.

How do I prevent the cupcakes from sinking in the middle?

Make sure to measure ingredients accurately and avoid overmixing the batter. Also, do not open the oven door during baking and bake at the correct temperature.

Caramel Chocolate Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

These decadent Caramel Chocolate Cupcakes combine rich, moist chocolate sponge with a luscious homemade caramel filling and a salted caramel buttercream frosting. Perfectly balanced between sweet and salty, these cupcakes are a crowd-pleaser for any occasion, featuring a melt-in-your-mouth texture with a gooey caramel center and smooth, fluffy buttercream topping.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cupcakes

• 130 g plain flour (all purpose) (1 cup / 4.6 oz)
• 40 g Dutch process cocoa powder (⅓ cup / 1.4 oz)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda (bicarbonate soda)
• ¼ teaspoon salt
• 113 g unsalted butter, melted (½ cup / 4 oz / 1 stick)
• ½ cup white granulated sugar (100 g / 3 ½ oz)
• ½ cup packed dark brown sugar (100 g / 3 ½ oz)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup buttermilk (180 ml)

Caramel Filling

• 250 g store-bought chewy caramels (~9 oz)
• ½ cup thickened cream (heavy cream) (125 ml)
• 1 teaspoon sea salt flakes (optional)

Salted Caramel Buttercream

• 170 g unsalted butter, softened (6 oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar (8 tsp)
• 2 to 2 ½ cups icing sugar (powdered sugar) (260 g – 325 g / ~9.2 – 11 ½ oz)
• 1 teaspoon vanilla extract
• 2 tablespoons thickened cream (heavy cream)
• ¼ teaspoon fine sea salt

Instructions

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan) / 350°F and line muffin tins with paper cases to prepare for baking.
2. Mix Dry Ingredients: In a bowl, sift together the plain flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Mix well to combine evenly.
3. Combine Butter and Sugars: In a separate bowl or stand mixer, beat melted butter with white granulated sugar and dark brown sugar until the mixture is smooth and well combined.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well each time and scraping down the bowl sides. Then add the vanilla extract and mix until fully incorporated.
5. Alternate Dry Ingredients and Buttermilk: Add one-third of the dry flour mixture to the wet ingredients and fold gently until just combined. Then add half of the buttermilk and fold gently again. Repeat this alternating process until all dry ingredients and buttermilk are used up, being careful not to overmix to avoid dense cupcakes.
6. Fill and Bake: Fill the cupcake liners about two-thirds full with batter. Bake in the preheated oven for 18-23 minutes, turning the pan halfway through baking to ensure even cooking. The cupcakes are done when a skewer inserted comes out with just a few crumbs.
7. Cool: Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. Melt Caramel Sauce: Place unwrapped caramels and thickened cream in a saucepan over low heat. Stir constantly until caramels melt and mixture is smooth. Stir in sea salt flakes if using. Allow to cool before proceeding.
9. Make Caramel Buttercream: Beat softened unsalted butter with dark brown sugar for 4-5 minutes until light and fluffy, scraping down the bowl as needed to ensure sugar dissolves well.
10. Incorporate Caramel and Vanilla: Add ½ cup (125 ml) of cooled caramel sauce, vanilla extract, and salt if using to the butter mixture. Beat thoroughly to combine.
11. Add Icing Sugar: With mixer on low speed, add icing sugar in quarters, reserving ½ cup to adjust consistency. Mix until fully incorporated, then beat on medium-high for 2 minutes, scraping bowl sides occasionally.
12. Finish Buttercream: Add the cream and beat for 30-40 seconds to achieve a smooth, pipeable consistency.
13. Core Cupcakes: Using a cupcake corer or paring knife, cut a hole in the top of each cupcake and fill with 1-2 teaspoons of caramel sauce. Optionally, replace the tops with cake offcuts for a neat finish.
14. Pipe Frosting: Pipe the caramel buttercream onto each cupcake with a piping bag or knife.
15. Decorate: Drizzle leftover caramel and melted chocolate over the frosted cupcakes for an appealing finish.
16. Serve and Enjoy: Allow cupcakes to set slightly before serving. Leave comments and ratings to share your experience!

Notes

• Make sure not to overmix the batter to keep cupcakes tender and fluffy.
• Using room temperature eggs helps the batter mix better and results in a smoother texture.
• The caramel sauce can be made in advance and cooled; store in the refrigerator and gently warm before use.
• If you prefer less sweetness, reduce the amount of brown sugar slightly in the buttercream.
• Baking time may vary based on your oven; start checking for doneness around 18 minutes.
• Sea salt flakes enhance the caramel flavor but can be omitted if preferred.
• Store-bought chewy caramels make the caramel sauce preparation quick and easy.

Keywords: caramel chocolate cupcakes, caramel buttercream, chocolate cupcakes recipe, salted caramel cupcakes, easy cupcake recipes, homemade caramel frosting