Introduction

Indulge in these irresistibly rich Chocolate Caramel Cupcakes that combine deep chocolate flavor with a luscious homemade caramel center. Perfectly moist and topped with silky frosting, they’re a dessert you won’t want to miss.

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

Ingredients

1 cup all-purpose flour
½ cup cocoa powder, lump-free
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
½ cup boiling water
½ cup salted butter, softened (for frosting)
¾ cup powdered sugar (for frosting)
2 tablespoons cocoa powder (for frosting)
2-3 tablespoons heavy cream (for frosting)
½ cup granulated sugar (for caramel)
3 tablespoons salted butter (for caramel)
⅓ cup heavy cream (for caramel)
½ teaspoon vanilla extract (for caramel)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Lightly spray the liners with non-stick spray if desired.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until smooth and lump-free.
Step 3: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined and glossy.
Step 4: Pour the wet ingredients into the dry mixture and gently fold with a spatula until the batter is smooth and uniform.
Step 5: Dissolve the instant espresso powder in the boiling water, then slowly stir this into the batter, mixing gently to deepen the chocolate flavor.
Step 6: Divide the batter evenly into the liners, filling each about two-thirds full. Bake for 16–18 minutes, testing with a toothpick starting at 16 minutes 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 before frosting.
Step 8: For the frosting, beat the softened butter until creamy. Add the cocoa powder and half of the powdered sugar, mixing on low to avoid dust. Gradually add the remaining powdered sugar and heavy cream until the frosting is soft, silky, and pipeable.
Step 9: To make the caramel sauce, sprinkle granulated sugar in a dry saucepan over medium heat. Stir gently until melted and golden. Remove from heat, whisk in the butter carefully, then slowly add the heavy cream while whisking. Return to heat and cook for 60 seconds. Remove from heat, stir in vanilla, and allow to cool slightly.
Step 10: Pipe a thick circle of frosting on each cupcake, leaving a hollow center as a nest for the caramel.
Step 11: Spoon a small dollop of the warm caramel sauce into the frosting nest. Let the frosting set slightly before serving to prevent caramel from spilling.

Tips & Variations

Use coffee instead of boiling water to further enhance the chocolate depth.
If you prefer less sweetness, reduce the powdered sugar in the frosting slightly and adjust cream for texture.
For a salted caramel twist, sprinkle a pinch of flaky sea salt atop each caramel-topped cupcake before serving.
To make these cupcakes nut-free, ensure all ingredients and decorations are free from cross-contamination.

Storage

Store 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 texture. Frosting may harden slightly in the fridge—warm gently if needed. Caramel sauce can be stored separately in the fridge for up to a week and reheated gently before adding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of boiling water?

Yes, substituting hot brewed coffee for boiling water works well and intensifies the chocolate flavor even more.

How do I prevent the caramel from sinking into the frosting?

Pipe the frosting with a hollow center to hold the caramel and let the frosting set slightly before adding the caramel. Adding the caramel just before serving helps keep it in place without sinking.