Chocolate Caramel Cupcakes with Rich Chocolate Frosting and Velvety Caramel Sauce Recipe
Indulge in these luscious Chocolate Caramel Cupcakes that combine rich chocolate flavor with a creamy, buttery caramel surprise. Perfectly moist cupcakes are topped with silky cocoa frosting and a generous dollop of homemade caramel sauce, creating a decadent treat you can’t resist.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 2/3 cup boiling water
Frosting
- 1/2 cup salted butter, softened
- 1/3 cup cocoa powder
- 1 1/2 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp salted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and optionally spray lightly with non-stick spray for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder (ensure it’s lump-free), baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and glossy.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until the batter is smooth and free of streaks. Don’t overmix; a thick or slightly stubborn batter is normal.
- Add Espresso Boost: Dissolve the instant espresso powder in boiling water, then slowly incorporate it into the batter, stirring gently to avoid splashes. This enhances the chocolate depth without adding coffee flavor.
- Fill and Bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–18 minutes, starting to check at 16 minutes by inserting a toothpick to ensure it comes out clean or with a few crumbs.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add cocoa powder, half the powdered sugar, and some heavy cream, mixing on low until combined. Slowly add remaining powdered sugar and cream, adjusting for a soft, silky, and pipeable consistency. Taste and adjust sweetness as desired.
- Make Caramel Sauce: Over medium heat, gently melt granulated sugar in a dry saucepan while stirring to ensure even melting. Once golden, remove from heat and carefully whisk in butter—the mixture will sizzle. Slowly add heavy cream while whisking continuously; it will bubble and foam. Return to heat for 60 seconds, then remove and stir in vanilla extract. Let cool slightly before use.
- Pipe Frosting: Pipe a thick circle of frosting on each cooled cupcake, creating a hollow center to hold the caramel sauce.
- Add Caramel Surprise: Spoon a small dollop of the caramel sauce into the frosting nest on each cupcake. Allow the frosting to set a bit so the caramel stays in place before serving.
Notes
- Use instant espresso powder for a subtle chocolate flavor enhancement without coffee taste.
- Ensure cocoa powder is lump-free for a smooth batter.
- Be cautious when adding hot caramel ingredients as the mixture will sizzle and bubble.
- Allow cupcakes to cool completely before frosting for best results.
- Frosting consistency can be adjusted with more or less heavy cream to your preference.
- Sampling caramel sauce during preparation is encouraged for quality and taste check!
Keywords: chocolate cupcakes, caramel cupcakes, homemade caramel sauce, rich chocolate dessert, cupcake frosting, instant espresso powder in baking
