Caramel Chocolate Cupcakes Recipe

Introduction

These Caramel Chocolate Cupcakes combine rich chocolate cake with gooey caramel centers and a luscious caramel buttercream frosting. Perfect for any celebration or a special treat, they offer the ideal balance of sweet and salty flavors with a soft, moist texture.

Ingredients

• 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 (bicarb 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 muffin tins with paper cases.
2. Step 2: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
3. Step 3: In a separate bowl or the bowl of a stand mixer, beat the melted butter with both sugars until smooth. Add eggs one at a time, scraping down the sides after each addition, and beat well. Add vanilla and mix to combine.
4. Step 4: Add one-third of the flour mixture to the wet ingredients and stir gently until just combined. Add half of the buttermilk and mix gently. Repeat until all the flour and buttermilk are incorporated, being careful not to overmix.
5. Step 5: Fill cupcake cases about two-thirds full. Bake for 18 to 23 minutes, turning the pan halfway through for even baking. A skewer inserted should come out with just a crumb or two.
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 sauce, place unwrapped caramels and cream in a saucepan over low heat. Stir until melted and smooth. Add sea salt flakes if using, stir through, then allow to cool.
8. Step 8: For the caramel buttercream, beat softened butter with brown sugar for 4-5 minutes until light and fluffy, scraping down the sides as needed.
9. Step 9: Add ½ cup (125 ml) of cooled caramel sauce, vanilla, and salt if using. Beat well to combine.
10. Step 10: On low speed, gradually add icing sugar, reserving about ½ cup to adjust consistency. Beat on medium-high speed for 2 minutes, scraping the bowl occasionally.
11. Step 11: Add cream and beat for 30 to 40 seconds until smooth and spreadable.
12. Step 12: 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, top the hole with the cake offcuts.
13. Step 13: Pipe the caramel buttercream onto the cupcakes.
14. Step 14: Drizzle with leftover caramel sauce and melted chocolate if desired.
15. Step 15: Enjoy your cupcakes and consider leaving a comment or rating to share your experience!

Tips & Variations

• Use room temperature eggs and butter for better batter consistency.
• Be gentle when folding in dry ingredients to keep cupcakes light and tender.
• For a salted caramel twist, sprinkle a little extra sea salt flakes on top of the frosting.
• Substitute store-bought caramels with homemade caramel sauce for a fresher flavor.
• If you prefer, replace buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar as a substitute.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Buttercream and caramel will firm up when chilled, so warming slightly or allowing to sit out for 15-20 minutes will help.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as almond or oat milk (with a splash of vinegar for buttermilk), vegan butter, and coconut cream, though the texture and flavor may vary slightly.

How do I prevent the caramel from hardening inside the cupcakes?

Make sure the caramel sauce is cooled but still pourable before filling the cupcakes and do not overbake the cupcakes, as dry cake can cause the caramel to set too firmly. Also, use chewy caramels for a soft center.

Caramel Chocolate Cupcakes Recipe

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★★★★★

4.8 from 586 reviews

Decadent caramel chocolate cupcakes featuring rich, moist chocolate cake filled with luscious melted caramel and topped with a silky caramel buttercream frosting. Each cupcake is a perfect balance of bittersweet cocoa, creamy caramel, and sweet, fluffy buttercream, finished with a drizzle of caramel and melted chocolate for an irresistible treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cupcakes

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

Caramel Filling

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

Caramel Buttercream Frosting

• 170 g unsalted butter, softened (6oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar (8 tsp)
• 2 to 2 ½ cups icing sugar (powdered sugar) (260g – 325g / ~9.2 – 11 ½oz)
• 1 teaspoon vanilla extract
• ½ cup (125ml) of cooled caramel sauce (from above)
• 2 tablespoons thickened cream (heavy cream)
• ¼ teaspoon fine sea salt

Instructions

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C fan) / 350°F. Line your muffin tins with paper cases to prevent the cupcakes from sticking.
2. Combine dry ingredients: In a bowl, sift together the plain flour, Dutch cocoa powder, baking soda, baking powder, and salt to ensure a uniform batter and to avoid clumps.
3. Mix wet ingredients and sugars: In a separate bowl or a stand mixer, beat the melted unsalted butter with both white granulated and dark brown sugars until smooth and well combined. Add the eggs one at a time, beating well after each addition and scraping down the sides to incorporate fully. Stir in the vanilla extract.
4. Add dry ingredients and buttermilk alternately: Add one-third of the flour mixture into the wet ingredients and fold gently until just combined. Then add half of the buttermilk, mixing gently again. Repeat this alternating process until all flour and buttermilk are combined. Avoid overmixing to maintain cupcake lightness.
5. Fill and bake cupcakes: Fill each cupcake case about two-thirds full to allow room for rising. Bake in the preheated oven for 18-23 minutes, rotating the pan halfway through for even baking. Check doneness by inserting a skewer; it should come out with a few moist crumbs but no raw batter.
6. Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess from trapped steam.
7. Make caramel sauce: Place unwrapped chewy caramels and heavy cream in a saucepan over low heat. Stir continuously until caramels fully melt and the sauce is smooth. Optionally add sea salt flakes and stir through. Remove from heat and allow to cool before using.
8. Prepare caramel buttercream: Beat softened unsalted butter and dark brown sugar together on medium speed for 4-5 minutes until light and fluffy, ensuring sugar is dissolved.
9. Add caramel and flavorings: Pour in ½ cup of the cooled caramel sauce along with vanilla extract and salt (if using), beating well to combine into the butter mixture.
10. Incorporate icing sugar: On low speed, add icing sugar to the butter mixture one-quarter at a time, reserving about ½ cup to adjust consistency. Mix until fully incorporated, then beat on medium-high for 2 minutes, scraping bowl sides periodically.
11. Finish buttercream consistency: Add 2 tablespoons of heavy cream and beat for an additional 30-40 seconds to achieve a smooth, spreadable frosting consistency.
12. Fill cupcakes with caramel: Using a cupcake corer or small paring knife, cut a small hole at the center of each cupcake. Spoon 1-2 teaspoons of cooled caramel sauce into each cavity. Optionally, replace the cake cutout on top to seal the filling.
13. Pipe buttercream topping: Using a piping bag, generously pipe the caramel buttercream frosting on top of each cupcake in your desired design.
14. Drizzle with caramel and chocolate: Drizzle leftover caramel sauce and melted chocolate over the frosted cupcakes to finish and add extra indulgence.
15. Serve and enjoy: Allow cupcakes to set briefly, then serve. Remember to leave a comment and rating if you enjoyed the recipe!

Notes

• Use Dutch process cocoa powder for a deep chocolate flavor without acidity.
• Make sure eggs are at room temperature to achieve smoother batter.
• Don’t overmix the batter to avoid dense and tough cupcakes.
• Sea salt flakes are optional, but add a lovely contrast to the sweetness.
• Baking times can vary slightly depending on your oven; check cupcakes starting at 18 minutes.
• Store-bought chewy caramels melt more smoothly and consistently for the filling.
• Use a cupcake corer or small knife carefully to avoid crumbling when filling cupcakes.
• Buttercream can be stored in the fridge and gently remixed before piping if made ahead.

Keywords: caramel chocolate cupcakes, chocolate cupcakes, caramel buttercream, chocolate caramel dessert, homemade cupcakes