Chocolate caramel cupcakes combine rich, moist chocolate cake with a gooey caramel filling and decadent chocolate or caramel buttercream. Here’s how to make them!
Chocolate Caramel Cupcakes
Ingredients:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water or coffee (for a richer chocolate flavor)
- ½ cup caramel sauce (for filling, store-bought or homemade)
For the Caramel Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- 1-2 tablespoons heavy cream (optional, for consistency)
- A pinch of salt
Optional Toppings:
- Drizzle of caramel sauce
- Chocolate shavings or chopped chocolate
- A sprinkle of sea salt
Instructions:
Making the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
- Alternate dry ingredients and buttermilk: Gradually add half of the dry ingredients to the butter mixture, then mix in the buttermilk. Add the remaining dry ingredients and mix until just combined.
- Add hot water/coffee: Slowly mix in the hot water or coffee, until the batter is smooth.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Filling the Cupcakes with Caramel:
- Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or small knife to remove the center of each cupcake.
- Fill: Spoon about 1-2 teaspoons of caramel sauce into the center of each cupcake, then place the cupcake tops back on.
Making the Caramel Buttercream:
- Cream the butter: In a large bowl, beat the softened butter until smooth.
- Add powdered sugar and caramel: Gradually add the powdered sugar and caramel sauce. Beat until light and fluffy.
- Adjust consistency: If the buttercream is too thick, add 1–2 tablespoons of heavy cream and continue to beat until smooth. Add a pinch of salt to balance the sweetness.
- Frost the cupcakes: Pipe or spread the caramel buttercream onto the filled cupcakes.
Optional:
- Drizzle extra caramel sauce over the frosted cupcakes.
- Add a sprinkle of sea salt for a salted caramel effect or top with chocolate shavings for added decadence.
These chocolate caramel cupcakes are an indulgent treat, combining rich chocolate with luscious caramel in every bite!