Introduction

These Chocolate Caramel Cupcakes combine rich chocolate cake with creamy frosting and a luscious homemade caramel center. Perfect for any occasion, they bring together classic flavors that delight every bite.

Chocolate Caramel Cupcakes Recipe - Recipe Image

Ingredients

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
For the Chocolate Frosting:
1 cup salted butter, softened
¾ cup unsweetened cocoa powder
3½ to 4 cups powdered sugar
3 to 5 tablespoons heavy cream
For the 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 line a 12-cup muffin tin with paper liners. Lightly spray the liners with non-stick spray for easier cupcake removal.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and lump-free.
Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth and glossy.
Step 4: Gently fold the wet ingredients into the dry ingredients until smooth, scraping the sides of the bowl with a spatula as needed.
Step 5: Dissolve the instant espresso powder in boiling water. Slowly whisk this into the batter, stirring gently to maintain smoothness.
Step 6: Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 16–18 minutes, checking at 16 minutes with a toothpick; it should come 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.
Step 8: For the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and a splash of heavy cream. Mix slowly to avoid a sugar cloud, then gradually add remaining powdered sugar and cream until the frosting is soft, smooth, and pipeable. Adjust sweetness and texture to taste.
Step 9: To make the caramel sauce, place granulated sugar in a dry saucepan over medium heat. Stir gently until the sugar melts into a golden caramel. Remove from heat, whisk in diced butter carefully as it sizzles, then slowly add heavy cream while whisking. Return to heat and cook for another minute until smooth. Stir in vanilla extract and cool slightly until thickened.
Step 10: Pipe a thick ring of chocolate frosting onto each cooled cupcake, leaving a hollow center to hold the caramel.
Step 11: Spoon a small amount of caramel sauce into the frosting hollow. Let the frosting set a bit before serving.

Tips & Variations

If you prefer a stronger chocolate flavor, increase the cocoa powder in the frosting by a tablespoon.
Adding instant espresso powder boosts the chocolate taste without adding any coffee flavor.
Use salted butter for the caramel and frosting to enhance the sweet-salty balance.
For a nutty twist, sprinkle chopped toasted pecans or walnuts on top of the caramel before the frosting sets.
If caramel sauce hardens, gently warm it before spooning onto cupcakes for easier handling.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The caramel sauce may thicken when chilled; gently warm if needed. These cupcakes can also be frozen without caramel for up to 2 months; thaw and add caramel fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can prepare the caramel sauce in advance. Store it in an airtight container in the refrigerator and gently warm it before using to restore its smooth texture.

What if I don’t have instant espresso powder?

You can omit the espresso powder if you don’t have it available. The cupcakes will still be delicious, though the espresso helps deepen and enhance the chocolate flavor subtly.