Chocolate Caramel Cupcakes with Rich Chocolate Frosting and Caramel Sauce Recipe
Delight in these irresistible Chocolate Caramel Cupcakes featuring moist chocolate cupcakes infused with espresso powder to enhance the rich cocoa flavor, topped with a smooth chocolate buttercream frosting and a luscious homemade salted caramel sauce. Perfectly balanced with sweet and salty notes, these cupcakes are a decadent treat you can’t miss for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 3–5 tablespoons heavy cream
Caramel Sauce
- ⅓ cup salted butter, diced
- 1 cup granulated sugar
- 7 tablespoons heavy cream
- 1½ teaspoons pure vanilla extract
Instructions
- 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 for easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and cocoa is lump-free for a smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until the mixture is blended and glossy, though slightly loose.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula until smooth. Batter may seem thick initially but will come together as you fold.
- Add Espresso: Dissolve instant espresso powder in boiling water, then slowly whisk this into the batter to intensify the chocolate flavor without adding coffee taste.
- Bake Cupcakes: Scoop batter into prepared muffin cups, 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 moist crumbs.
- Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Frosting: Beat softened salted butter until creamy, then gradually add cocoa powder, half the powdered sugar, and a few tablespoons of heavy cream. Mix slowly to avoid sugar clouds, then add remaining powdered sugar and cream until smooth, soft, and pipeable. Adjust sweetness and consistency as preferred.
- Make 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 (expect sizzling), slowly add heavy cream while whisking, then cook for an additional minute until smooth. Stir in vanilla extract. Let cool slightly until thickened.
- Assemble Cupcakes: Pipe a thick circle of chocolate frosting onto each cooled cupcake, creating a hollow center to hold the caramel. Spoon a small amount of caramel into each frosting nest, allow frosting to set slightly, then serve.
Notes
- Don’t worry if your frosting circle isn’t perfect; a little rustic charm adds to the homemade appeal.
- Using instant espresso powder enhances the chocolate flavor without adding a coffee taste.
- Be cautious when handling hot caramel as it can cause burns; stir carefully and avoid splashing.
- To make the frosting smoother and more pipeable, add heavy cream gradually and adjust according to desired consistency.
- Ensure cupcakes are fully cooled before frosting to prevent melting and sliding of the buttercream and caramel.
Keywords: chocolate cupcakes, caramel cupcakes, chocolate caramel dessert, homemade cupcakes, chocolate frosting, salted caramel, espresso chocolate cupcake
