Introduction

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

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

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining each well with a paper liner. 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 until well combined and the cocoa is lump-free.
Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until blended and glossy.
Step 4: Gently fold the wet ingredients into the dry ingredients using a spatula until smooth. The batter may feel thick at first; continue folding carefully to combine.
Step 5: Dissolve the instant espresso powder in boiling water and slowly whisk it into the batter. Stir lightly to keep the batter smooth.
Step 6: Scoop the batter into the muffin tin, filling each cup about two-thirds full. Bake for 16–18 minutes, checking at 16 minutes with a toothpick until it comes 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 you prepare the frosting and caramel sauce.
Step 8: For the frosting, beat the softened butter until creamy. Add the cocoa powder, half of the powdered sugar, and a splash of heavy cream. Mix slowly to avoid sugar clouds, then gradually add the remaining powdered sugar and cream until smooth and pipeable. Adjust sweetness and texture to taste.
Step 9: To make the caramel sauce, heat granulated sugar in a dry saucepan over medium heat, stirring gently until it melts into a golden caramel. Remove from heat, whisk in the diced butter carefully, then slowly add the heavy cream while whisking. Return to heat and cook for about 1 minute until smooth. Stir in the vanilla extract and let cool slightly until thickened.
Step 10: Pipe a thick circle of chocolate frosting on each cooled cupcake, leaving a hollow center to hold the caramel.
Step 11: Spoon a small amount of caramel sauce into the frosting nest. Allow the frosting to set slightly before serving and enjoying the perfect blend of chocolate, cream, and caramel.

Tips & Variations

Use instant espresso powder to enhance the chocolate flavor without adding a coffee taste.
For a richer caramel, try using dark brown sugar instead of granulated sugar in the caramel sauce.
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt for balance.
For easier piping, refrigerate the frosting briefly before applying to the cupcakes.
Don’t worry if the frosting circle isn’t perfect; a little rustic charm adds to the homemade appeal.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture. The caramel sauce can be stored separately in the fridge and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend in equal amounts, ensuring it contains xanthan gum or another binder for best results.

How do I prevent the caramel from hardening too much?

Be sure to add the butter and cream carefully off the heat to stop the caramel cooking further. Also, allow it to cool just until thickened but still pourable. Storing it in an airtight container helps keep it smooth.