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Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes

These Chocolate Caramel Cupcakes are moist, filled with caramel, and topped with delicious caramel buttercream, a perfect treat for chocolate lovers.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 3 minutes
Course Cupcakes
Cuisine American
Servings 12 cupcakes
Calories 696 kcal

Equipment

  • Small Saucepan
  • Large mixing bowl
  • Stand Mixer or Hand Mixer
  • Rubber Spatula
  • muffin tin
  • Cupcake Liners
  • Large Piping Bag or Freezer Ziplock Bag
  • Open Star Piping Tip (like a Wilton 1M)

Ingredients
  

Caramel Filling & Drizzle

  • 1 cup granulated sugar 200g
  • 6 tablespoon unsalted butter, room temperature 85g
  • ¼ cup heavy whipping cream, room temperature 60g
  • ¼ teaspoon fine salt 2g

Chocolate Cupcakes

  • ¾ cup water, warm 180g
  • 1 ½ teaspoon instant espresso or coffee 3g
  • ⅓ cup milk or dark chocolate chips, melted 60g
  • ⅓ cup unsweetened or dark cocoa powder 30g
  • 2 large eggs, room temperature 114g
  • ⅓ cup vegetable or canola oil 75g
  • 1 teaspoon vanilla extract or vanilla bean paste 4g
  • 1 teaspoon white vinegar 4g
  • ¾ cup all-purpose flour 100g
  • ¾ cup granulated sugar 150g
  • ½ teaspoon baking soda 3g
  • ½ teaspoon fine salt 2g

Caramel Buttercream Frosting

  • 1 cup unsalted butter, room temperature 226g
  • 1 teaspoon vanilla extract or vanilla bean paste 4g
  • ¼ teaspoon fine salt 1g
  • 4 cups powdered sugar 500g
  • 1 tablespoon heavy whipping cream, room temperature 15g
  • ¼ cup caramel 80g (recipe shared above)

Chocolate Drip – Optional

  • ½ cup semi-sweet chocolate chips 95g
  • ⅓ cup heavy whipping cream, room temperature 80g

Instructions
 

Caramel Filling & Drizzle

  • Make the caramel first, because it needs time to cool and thicken before it's used to fill and drizzle over the cupcakes.
  • Place a pan over medium heat. Gradually pour in 1 cup of sugar, adding ¼ cup at a time. Stir until sugar is dissolved and amber colored.
  • Slowly mix in 6 tablespoon of butter, adding 2 tablespoon at a time, followed by ¼ cup of heavy cream and ¼ teaspoon of salt.
  • Let the caramel cool in a separate container.

Chocolate Cupcake Recipe

  • Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.
  • Mix warm water with coffee or espresso powder until dissolved.
  • Add melted chocolate chips and cocoa powder, whisking until combined.
  • Whisk in eggs, oil, vanilla extract, and vinegar.
  • Add flour, sugar, baking soda, and salt to the mixture, whisking until just combined.
  • Fill the cupcake liners ¾ full and bake for 18-20 minutes.
  • Cool in the pan for 10 minutes, then transfer to a wire rack.

Caramel Buttercream

  • Beat room-temperature butter until smooth.
  • Mix in vanilla extract and salt.
  • Gradually mix in powdered sugar and heavy cream, followed by cooled caramel.
  • Stir to achieve desired consistency.

Chocolate Ganache Drip

  • Heat heavy cream in a microwave or on the stove until steaming.
  • Pour warm cream over chocolate chips and let sit for 1-2 minutes.
  • Stir until smooth and cool slightly.

Decorating These Caramel Cupcakes

  • Remove the center from each cooled cupcake.
  • Fill with cooled caramel.
  • Pipe caramel frosting on top, chill to firm up.
  • Drizzle with warm chocolate ganache and caramel, sprinkling flaky sea salt.

Notes

For ingredient swaps and substitutions, refer to the detailed section above.

Nutrition

Serving: 1cupcakeCalories: 696kcalCarbohydrates: 88gProtein: 4gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 16gCholesterol: 106mgSodium: 317mgFiber: 2gSugar: 78g
Keyword buttercream, caramel, chocolate, Chocolate Caramel Cupcakes, cupcakes, dessert
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