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Chocolate Caramel Cupcakes with Rich Frosting and Luscious Caramel Sauce 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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