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Caramel Chocolate Cupcakes Recipe

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★★★★★

4.7 from 144 reviews

Decadent caramel chocolate cupcakes featuring rich, moist chocolate cake filled with gooey caramel and topped with a luscious salted caramel buttercream. These indulgent treats combine the deep flavor of Dutch process cocoa with a creamy caramel center and smooth frosting, perfect for any special occasion or chocolate lover’s craving.

Ingredients

Scale

For the Cupcakes

  • 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)

For the Caramel

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

For the Caramel Buttercream

  • 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

  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 they are evenly distributed.
  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 all ingredients 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 to ensure even cooking. Test doneness with a skewer that should come out with just a few moist crumbs attached.
  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 the caramels have fully melted 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 is incorporated, beat on medium-high speed for 2 minutes, scraping down the sides intermittently. Finally, mix in 2 tablespoons of thickened cream and beat for 30-40 seconds until smooth.
  11. Assemble Cupcakes: Using a cupcake corer or a 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 to enjoy any time.

Notes

  • For best results, weigh ingredients accurately especially flour, sugars, and butter.
  • Turning the baking pan halfway ensures even baking and prevents overbrowning on one side.
  • If store-bought caramels are not available, homemade caramel can be substituted using sugar, cream, and butter cooked to a soft-ball stage.
  • Sea salt flakes in the caramel add a wonderful contrast but can be omitted for sweeter taste.
  • Baking times vary depending on oven calibration; start checking cupcakes at 18 minutes for doneness.
  • Use room temperature eggs for better incorporation and fluffier texture.

Keywords: caramel chocolate cupcakes, chocolate cupcakes, caramel buttercream, salted caramel cupcakes, dessert cupcakes, chocolate dessert

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