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Caramel Chocolate Cupcakes Recipe

★★★★★

4.5 from 115 reviews
  • Author: Lana
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

Indulge in these decadent Caramel Chocolate Cupcakes featuring a rich chocolate base filled with gooey caramel sauce and topped with a luscious caramel buttercream frosting. Perfectly moist with a balanced sweetness and a hint of sea salt, these cupcakes are an irresistible treat for celebrations or anytime cravings.

Ingredients

Scale

Cupcake Batter

  • 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)

Caramel Sauce

  • 250 g store-bought chewy caramels (~9oz)
  • ½ cup thickened cream (heavy cream) (125ml)
  • 1 teaspoon sea salt flakes, optional

Caramel Buttercream

  • 170 g unsalted butter, softened (6oz / 1 ½ sticks / ¾ cup)
  • 2 tablespoons dark brown sugar (8 tsp)
  • ½ cup (125ml) cooled caramel sauce (from above)
  • 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

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan) / 350°F and line a muffin tin with paper cupcake cases to prepare for baking.
  2. Combine Dry Ingredients: In a bowl, sift together the plain flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients well to ensure even distribution.
  3. Cream Butter and Sugars: In a separate bowl or the bowl of a stand mixer, beat together the melted butter, white granulated sugar, and dark brown sugar until smooth and well combined.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition and scraping down the sides of the bowl to incorporate fully. Stir in the vanilla extract.
  5. Alternate Flour and Buttermilk: Add one-third of the flour mixture to the wet ingredients and gently fold until just combined. Then mix in half of the buttermilk gently. Repeat this process with the remaining flour and buttermilk, avoiding overmixing to prevent dense cupcakes.
  6. Fill and Bake Cupcakes: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18 to 23 minutes, turning the pan halfway through baking for even cooking. Test with a skewer; it should come out with just a few moist crumbs.
  7. Cool Cupcakes: Remove from the oven and let cupcakes cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.
  8. Make Caramel Sauce: Place unwrapped caramels and thickened cream in a saucepan over low heat. Stir continuously until caramels fully melt and the mixture is smooth. Add sea salt flakes if using, stir through, and allow to cool before using.
  9. Prepare Caramel Buttercream: Beat softened unsalted butter and dark brown sugar for 4-5 minutes until light and fluffy, scraping down the bowl as needed. Add ½ cup (125ml) of cooled caramel sauce, vanilla extract, and fine sea salt, mixing well to combine.
  10. Incorporate Icing Sugar and Cream: Gradually add ¼ of the icing sugar at a time while mixing on low speed, reserving about ½ cup for consistency adjustment. Once all sugar is incorporated, beat on medium-high speed for 2 minutes, scraping down sides intermittently. Mix in 2 tablespoons of thickened cream and beat for 30-40 seconds until smooth.
  11. Assemble Cupcakes: Using a cupcake corer or small paring knife, cut a hole in the top center of each cupcake. Fill the cavity with 1-2 teaspoons of caramel sauce. Optionally, top with some of the cake cut from the hole.
  12. Frost and Garnish: Pipe the caramel buttercream over each cupcake. Drizzle with leftover caramel sauce and melted chocolate for an extra indulgent finish.
  13. Serve and Enjoy: Allow buttercream to set slightly before serving. These cupcakes are perfect for celebrations or as a rich treat any time.

Notes

  • Use room temperature eggs for better incorporation into the batter.
  • Do not overmix the batter to keep cupcakes moist and fluffy.
  • Allow caramel sauce to cool before adding to the buttercream so it doesn’t melt the butter.
  • Optional sea salt flakes in the caramel sauce add a lovely salty-sweet contrast.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor.
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel chocolate cupcakes, chocolate cupcakes, caramel buttercream, dessert recipe, chocolate cupcake recipe, homemade cupcakes

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