Introduction

These caramel chocolate cupcakes are a decadent treat combining rich cocoa, gooey caramel, and creamy buttercream frosting. Perfect for any celebration or when you want to indulge in a homemade dessert with layers of flavor and texture.

The image shows seven chocolate cupcakes arranged on a white plate, each topped with a swirl of light brown frosting. The frosting has a smooth, creamy texture with a drizzle of chocolate sauce over the top, and small crunchy bits sprinkled on it. The cupcakes are dark brown with a moist texture visible underneath the frosting. A small silver spoon lies beside the plate on a white marbled surface, with a blurred white pitcher and milk bottle in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g plain flour (all purpose flour) (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 to 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

Step 1: Preheat your oven to 180°C (160°C fan) / 350°F and line a muffin tin with paper cupcake cases.
Step 2: In a bowl, sift together the plain flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Mix well.
Step 3: In a separate bowl or stand mixer, beat together the melted butter, white granulated sugar, and dark brown sugar until smooth.
Step 4: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Step 5: Add one-third of the flour mixture to the wet ingredients and fold gently. Then add half of the buttermilk. Repeat with remaining flour and buttermilk, folding gently to avoid overmixing.
Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 23 minutes, turning the pan halfway through. Test with a skewer; it should come out with a few moist crumbs.
Step 7: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: For caramel sauce, place unwrapped caramels and thickened cream in a saucepan over low heat. Stir until melted and smooth. Add sea salt flakes if using. Allow to cool.
Step 9: Beat softened butter and dark brown sugar for 4-5 minutes until light and fluffy. Add ½ cup of cooled caramel sauce, vanilla extract, and fine sea salt, mixing well.
Step 10: Gradually add icing sugar in quarters on low speed, reserving about ½ cup. Once all incorporated, beat on medium-high for 2 minutes. Mix in 2 tablespoons thickened cream and beat until smooth.
Step 11: Using a cupcake corer or small knife, cut a hole in the top center of each cupcake. Fill with 1-2 teaspoons of caramel sauce. Optionally replace the cut cake on top.
Step 12: Pipe the caramel buttercream over the cupcakes. Drizzle with leftover caramel sauce and melted chocolate if desired.
Step 13: Let the frosting set slightly before serving. Enjoy these rich cupcakes as a special treat.

Tips & Variations

Use room temperature eggs for a smoother batter and better rise.
For an extra chocolate hit, add mini chocolate chips to the batter before baking.
If you prefer salted caramel, sprinkle a pinch of sea salt on top after frosting.
Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if unavailable.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow chilled cupcakes to come to room temperature before serving. If refrigerated, you may want to re-whip the buttercream lightly to restore texture. Avoid freezing as the caramel filling may change consistency.

How to Serve

A group of seven chocolate cupcakes with swirled light brown frosting sit on a white plate on a white marbled surface. Each cupcake has a smooth, dark brown base topped with three layers of textured frosting spirals, drizzled with a dark chocolate sauce and small crunchy pieces on top. A silver spoon lies next to the plate, and a glass bottle and white mug are softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce from scratch instead of using store-bought caramels?

Yes, you can make homemade caramel sauce using sugar, butter, and cream. Just be sure to let it cool completely before incorporating it into the frosting to avoid melting the butter.

How do I prevent my cupcakes from drying out?

Be careful not to overbake; check them early and remove once a skewer comes out with moist crumbs. Also, avoid overmixing the batter to keep cupcakes tender and moist.