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Chocolate Caramel Cupcakes Recipe

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4.9 from 127 reviews

Decadent Chocolate Caramel Cupcakes with rich chocolate frosting and luscious homemade salted caramel sauce. Moist, perfectly baked chocolate cupcakes enhanced with espresso powder for depth, topped with creamy chocolate buttercream frosting and a gooey caramel center. An irresistible treat combining soft chocolate, silky frosting, and sweet-salty caramel in every bite.

Ingredients

Scale

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 to 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

  1. Preheat and Prepare Pan: Set 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 later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended and smooth with no lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until fully combined and glossy.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients using a spatula until smooth, scraping the bowl’s sides to incorporate all the flour. The batter may be thick initially, but keep folding carefully.
  5. Add Espresso and Water: Dissolve the instant espresso powder in boiling water. Slowly whisk this into the batter to enhance the chocolate flavor without adding a coffee taste. Stir gently to keep batter smooth.
  6. Fill Muffin Tins and Bake: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 16 to 18 minutes. Test doneness at 16 minutes with a toothpick; it should come out clean or with a few crumbs.
  7. Cool Cupcakes: Let cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely, preparing for frosting and caramel sauce.
  8. Make Chocolate Frosting: Beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and a splash of heavy cream, mixing slowly at first to avoid sugar clouds. Gradually incorporate the remaining powdered sugar and cream to achieve soft, smooth, pipeable frosting. Adjust sweetness and consistency as desired.
  9. Prepare Caramel Sauce: In a dry saucepan over medium heat, gently stir granulated sugar until it melts into a golden caramel. Remove from heat, whisk in diced butter carefully—it will sizzle. Slowly whisk in heavy cream, return to heat, and cook for about one minute until smooth. Stir in vanilla extract and let cool slightly to thicken.
  10. Assemble Cupcakes: Pipe a thick circle of chocolate frosting on each cooled cupcake, creating a hollow center to hold the caramel. Spoon a small amount of caramel into the frosting nest. Allow frosting to set slightly and enjoy the combination of soft chocolate, creamy frosting, and sweet-salty caramel surprise!

Notes

  • Don’t worry if your frosting circle isn’t perfect; a rustic look adds homemade charm.
  • Instant espresso powder enhances chocolate flavor but won’t make the cupcakes taste like coffee.
  • Make sure to cool the caramel sauce slightly before adding to avoid melting the frosting.
  • Use room temperature ingredients for better mixing and texture.

Keywords: Chocolate Cupcakes, Caramel Sauce, Chocolate Frosting, Homemade Cupcakes, Dessert, Baking, Chocolate Caramel Cupcakes

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