Introduction

These Caramel Chocolate Cupcakes combine rich, moist chocolate cake with a luscious caramel center and a smooth caramel buttercream frosting. Perfect for chocolate and caramel lovers alike, they’re an indulgent treat that’s sure to impress at any gathering.

The image shows five dark chocolate cupcakes placed on a white round plate on a white marbled surface. Each cupcake has three layers: a dark brown base, a tall swirl of light brown creamy frosting with a smooth texture, and a drizzle of dark chocolate sauce over the top, with pieces of nuts sprinkled on the frosting. There is a silver spoon dipped in a small glass filled with caramel sauce beside the plate, and there is a blurred white bottle in the background. A woman's hand is visible, holding one of the cupcakes gently. The overall light is soft and natural, highlighting the rich textures of the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g plain flour (all purpose) (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)
2-2 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 cases.

Step 2: In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Mix well to combine.
Step 3: In a separate bowl or stand mixer, beat the melted butter with white and dark brown sugar until smooth. Add eggs one at a time, beating well after each and scraping down the sides. Add vanilla extract and mix to combine.
Step 4: Add one-third of the flour mixture to the butter mixture and stir gently until just combined. Add half of the buttermilk, mix gently. Repeat adding flour and buttermilk alternately until all is incorporated. Avoid overmixing to keep cupcakes light.

Step 5: Fill cupcake cases about two-thirds full. Bake for 18-23 minutes, turning the pan halfway through. Use a skewer to check doneness—it should come out with a few crumbs.
Step 6: Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the caramel, place unwrapped caramels and cream in a saucepan over low heat. Stir until melted and smooth. Add sea salt flakes if using, then let cool.

Step 8: To make the caramel buttercream, beat softened butter with dark brown sugar for 4-5 minutes until fluffy, scraping bowl sides as needed.
Step 9: Add ½ cup (125ml) of cooled caramel sauce, vanilla, and salt if using. Beat well to combine.
Step 10: With mixer on low, add icing sugar a quarter cup at a time, reserving ½ cup for consistency. Mix fully after each addition. Beat on medium-high for 2 minutes, scraping down sides occasionally.

Step 11: Add 2 tablespoons cream and beat for 30-40 seconds until smooth.
Step 12: Cut a hole in the top of each cooled cupcake using a corer or small knife. Fill with 1-2 teaspoons of caramel sauce. Optionally, replace cake tops if desired.
Step 13: Pipe caramel buttercream onto each cupcake and drizzle with leftover caramel and melted chocolate if desired.

Tips & Variations

Use a kitchen scale for accuracy to ensure perfect texture and taste.
You can substitute homemade caramel sauce for store-bought caramels if preferred.
To add extra chocolate flavor, drizzle melted dark chocolate on top before serving.

For a festive twist, add a pinch of cinnamon or chili powder to the caramel sauce.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving and re-whip frosting lightly if needed. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

The image shows a close-up of a cupcake with several visible layers. The base layer is a dark chocolate cupcake in a black and white striped paper liner. On top of the cupcake is a thick swirl of white cream frosting, which has a smooth and fluffy texture. Drizzled over the frosting are thin lines of chocolate sauce, adding a glossy dark texture. Small pieces of nuts are scattered on the top, giving a crunchy texture contrast. The cupcake is placed on a white plate on a white marbled surface, with blurred similar cupcakes visible in the background. A woman's hand is gently holding the cupcake from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes, substitute dairy butter with a plant-based alternative and use a non-dairy milk mixed with a little vinegar as a buttermilk substitute. Use dairy-free caramel or make your own with coconut milk.

How do I prevent the cupcakes from sinking in the middle?

Make sure not to overmix the batter and use fresh baking powder and baking soda. Also, avoid opening the oven door too early while baking, as this can cause temperature fluctuations.