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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/caramel-chocolate-cupcakes-recipe/