Caramel Chocolate Cupcakes Recipe

Introduction

Indulge in these rich Caramel Chocolate Cupcakes that combine moist chocolate cake with a luscious caramel center and creamy caramel buttercream. Perfect for special occasions or anytime you want a decadent treat.

Ingredients

• 130 g plain flour (all purpose) (1 cup / 4.6oz)
• 40 g Dutch process cocoa powder (⅓ cup / 1.4oz)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda (bicarb 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)
• 250 g store-bought chewy caramels (~9oz)
• ½ cup thickened cream (heavy cream) (125ml)
• 1 teaspoon sea salt flakes (optional)
• 170 g unsalted butter, softened (6oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar (8 tsp)
• 2-2 ½ cups icing sugar (powdered sugar) (260g-325g / ~9.2-11 ½oz)
• 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 your muffin tins with paper cases.
2. Step 2: In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Mix well to combine.
3. Step 3: In a separate bowl or stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides each time and beating well. Add the vanilla extract and mix to combine.
4. Step 4: Add one-third of the flour mixture to the butter and sugar mixture. Stir gently until just combined. Then add half of the buttermilk and mix gently. Repeat this process until all the flour and buttermilk are incorporated. Avoid overmixing to keep cupcakes light.
5. Step 5: Fill the cupcake cases about two-thirds full. Bake for 18-23 minutes, turning the pan halfway through baking. Check doneness with a skewer; it should come out with a few moist crumbs.
6. Step 6: Cool the cupcakes in the tin for 5 minutes, then transfer to a cooling rack.
7. Step 7: To make the caramel, place unwrapped caramels and cream in a saucepan over low heat. Stir until melted and smooth. Add sea salt flakes if using and stir. Allow to cool.
8. Step 8: For the caramel buttercream, beat softened butter and brown sugar for 4-5 minutes until fluffy. Add ½ cup of the cooled caramel sauce, vanilla, and salt, beating to combine.
9. Step 9: Gradually add icing sugar, about a quarter at a time, mixing on low speed until combined. Reserve ½ cup to adjust consistency if needed. Beat on medium-high for 2 minutes, scraping down the sides occasionally.
10. Step 10: Add the 2 tablespoons of cream and beat for 30-40 seconds to finish.
11. Step 11: Assemble by coring each cupcake and filling the hole with 1-2 teaspoons of caramel sauce. Optionally, top with small cake pieces removed from the core.
12. Step 12: Pipe the caramel buttercream over the cupcakes and drizzle with leftover caramel and melted chocolate.

Tips & Variations

• Always weigh ingredients when possible for the best consistency and results.
• To enhance flavor, use high-quality Dutch process cocoa powder and good caramel candy.
• For a salted caramel twist, sprinkle a pinch of sea salt on top of the cupcakes after icing.
• If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture. The caramel buttercream can be refrigerated separately for up to a week. Reheat cupcakes slightly if desired before icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without the caramel filling?

Yes, you can omit the caramel filling and simply frost the cupcakes with the caramel buttercream for a simpler option.

How do I prevent the cupcakes from becoming dense?

Be careful not to overmix the batter once you add the flour and buttermilk. Stir gently until just combined to keep the cupcakes light and tender.

Caramel Chocolate Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

Delight in these indulgent Caramel Chocolate Cupcakes featuring rich, moist chocolate cupcakes filled with gooey caramel sauce and topped with a luscious caramel buttercream frosting. Perfectly balanced flavors of cocoa and caramel wrapped in a tender crumb make these cupcakes an irresistible treat for any occasion.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes

• 130 g plain flour (all purpose flour) (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)

For the Caramel

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

For the Caramel Buttercream

• 170 g unsalted butter, softened (6 oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar (8 tsp)
• 2–2 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. Preheat and Prepare Muffin Tins: Preheat your oven to 180°C (160°C fan) / 350°F and line your muffin tins with paper cases to prepare for baking the cupcakes.
2. Combine Dry Ingredients: In a bowl, sift together the plain flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Mix well to combine thoroughly.
3. Mix Wet Ingredients and Sugars: In a separate bowl or stand mixer, beat the melted butter with both white granulated sugar and dark brown sugar until smooth and well combined.
4. Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, scraping down the sides of the bowl after each addition and beating well. Then add the vanilla extract and beat until combined.
5. Incorporate Dry and Wet Mixtures: Add one-third of the dry flour mixture to the wet mixture and gently stir until just combined. Add half of the buttermilk and mix gently again. Repeat this alternating process until all the flour mixture and buttermilk are incorporated, being careful not to overmix to avoid dense cupcakes.
6. Fill and Bake: Fill the cupcake cases about two-thirds full with the batter. Bake for 18-23 minutes, turning the pan halfway through baking to ensure even cooking. Check doneness by inserting a skewer; it should come out with just a few crumbs attached.
7. Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Caramel Sauce: In a saucepan over low heat, combine unwrapped caramels and thickened cream. Stir continuously until the caramels melt completely and the mixture is smooth. Add sea salt flakes if desired. Allow caramel sauce to cool before using.
9. Make Caramel Buttercream: Beat softened butter with dark brown sugar for 4-5 minutes until light and fluffy, scraping down the bowl as needed. Add ½ cup (125 ml) of cooled caramel sauce, vanilla extract, and fine sea salt (if using), and beat to combine.
10. Add Icing Sugar: Gradually add ¼ of the icing sugar at a time on low speed, reserving ½ cup to adjust consistency as needed. Once fully incorporated, beat on medium-high speed for 2 minutes, scraping the bowl occasionally.
11. Finish Buttercream: Add the remaining 2 tablespoons of thickened cream and beat for another 30-40 seconds until smooth and fluffy.
12. Core Cupcakes: Using a cupcake corer or paring knife, cut a small hole in the center of each cupcake and fill with 1-2 teaspoons of caramel sauce. Replace the cut-out cake pieces on top if desired.
13. Pipe Frosting and Garnish: Pipe the caramel buttercream onto the cupcakes. Drizzle leftover caramel sauce and melted chocolate over the top for decoration.
14. Serve and Enjoy: Serve the cupcakes once frosted and garnished, and enjoy the rich combination of chocolate and caramel flavors.

Notes

• For accurate results, always weigh ingredients where weights are provided.
• If you prefer less sweet, adjust the amount of caramel used in filling and frosting accordingly.
• Make sure not to overmix the batter to avoid dense cupcakes.
• Use room temperature eggs to help the batter combine smoothly.
• Baking times may vary depending on your oven; begin checking cupcakes at 18 minutes.
• Sea salt flakes in the caramel and buttercream are optional but add a nice contrast.
• Leftover caramel sauce can be stored in the refrigerator for up to a week.

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