CHOCOLATE CARAMEL CUPCAKES

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:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
5. 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.
6. Add hot water/coffee: Slowly mix in the hot water or coffee, until the batter is smooth.
7. 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:

1. Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or small knife to remove the center of each cupcake.
2. 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:

1. Cream the butter: In a large bowl, beat the softened butter until smooth.
2. Add powdered sugar and caramel: Gradually add the powdered sugar and caramel sauce. Beat until light and fluffy.
3. 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.
4. 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!