Caramel Chocolate Cupcakes

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Delicious caramel chocolate cupcakes with rich chocolate frosting

why make this recipe

Caramel Chocolate Cupcakes are a delightful combination of rich chocolate and sweet caramel. They are perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. These cupcakes are sure to impress your friends and family with their delicious flavor and beautiful presentation. The gooey caramel center, paired with creamy buttercream frosting, creates a dreamy dessert that everyone will love.

how to make Caramel Chocolate Cupcakes

Ingredients:

  • 130 g plain flour (all-purpose flour) (1 cup / 4.6 oz)
  • 40 g Dutch process cocoa powder (⅓ cup / 1.4 oz)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda (bicarb soda)
  • ¼ teaspoon salt
  • 113 g unsalted butter (melted) (½ cup / 4 oz / 1 stick)
  • ½ cup white granulated sugar (100 g / 3 ½ oz)
  • ½ cup packed dark brown sugar (100 g / 3 ½ oz)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180 ml)
  • 250 g store-bought chewy caramels (~9 oz, notes)
  • ½ cup thickened cream (heavy cream) (125 ml)
  • 1 teaspoon sea salt flakes (optional, notes)
  • 170 g unsalted butter (softened) (6 oz / 1 ½ sticks / ¾ cup)
  • 2 tablespoons dark brown sugar (8 tsp, notes 1)
  • 2-2 ½ cups icing sugar (powdered sugar) (260 g – 325 g / ~9.2 – 11 ½ oz)
  • 1 teaspoon vanilla extract
  • 2 tablespoons thickened cream (heavy cream) (notes 1)
  • ¼ teaspoon fine sea salt

Directions:

  1. Preheat your oven to 180°C (160°C fan) / 350°F and line your muffin tins with paper cases.
  2. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
  3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
  4. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each addition. Add the vanilla and beat to combine.
  5. Add ⅓ of the flour mixture to the butter and sugar mixture. Stir gently until just combined. Then add half of the buttermilk and mix gently again. Repeat until all the flour and buttermilk are combined. Be careful not to overmix, as this can make the cupcakes dense.
  6. Fill the cupcake cases about ⅔ full. Bake in the oven for 18-23 minutes, turning the pan halfway to ensure even baking. When a skewer inserted comes out with just a crumb or two, they are done.
  7. Cool in the tin for 5 minutes before turning out onto a cooling rack.

FOR THE CARAMEL:

  1. Place the unwrapped caramels and cream in a saucepan over low heat. Heat while stirring until the caramels melt and the mixture is smooth. Add the salt, if using, and stir through. Allow to cool before using.

FOR THE CARAMEL BUTTERCREAM:

  1. Beat the softened butter and brown sugar together until light and fluffy (4-5 minutes). Make sure to scrape down the sides of the bowl as needed.
  2. Add ½ cup (125 ml) of the cooled caramel sauce, the vanilla, and the salt if using. Beat well to combine.
  3. With the mixer on low, add ¼ of the icing sugar at a time, reserving ½ a cup for consistency. Mix until fully incorporated. Beat on medium-high speed for 2 minutes, scraping down the sides occasionally.
  4. Finally, add cream and beat for another 30-40 seconds to combine.

TO ASSEMBLE:

  1. Cut a hole in the top of each cupcake with a cupcake corer or paring knife. Fill each hole with about 1-2 teaspoons of caramel sauce. You can top the hole with a bit of the cake offcuts if you want, but this is optional.
  2. Pipe the tops of the cupcakes with the buttercream. Drizzle with some leftover caramel and melted chocolate.
Caramel Chocolate Cupcakes

how to serve Caramel Chocolate Cupcakes

Serve these cupcakes at room temperature or slightly chilled. They are a great dessert to share at parties or gatherings. You can also enjoy them with a cup of coffee or tea for a sweet afternoon treat.

how to store Caramel Chocolate Cupcakes

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Make sure to bring them to room temperature before serving for the best flavor and texture.

tips to make Caramel Chocolate Cupcakes

  • Ensure all your ingredients are at room temperature before starting. This helps them mix more easily.
  • Don’t overmix the batter; it’s okay if there are a few lumps.
  • If the caramel is too thick, you can add a little more cream to loosen it up.
  • For an extra treat, you can sprinkle some sea salt on top of the buttercream for a sweet and salty flavor combination.

variation

You can change the flavor by swapping the caramel for other fillings like fruit jam or chocolate ganache. Additionally, chocolate chips can be added to the batter for extra chocolatey goodness.

FAQs

Can I use regular caramel sauce instead of chewy caramels?

Yes, you can use regular caramel sauce, but keep in mind the texture will be different. Chewy caramels provide a thick center.

How can I make these cupcakes gluten-free?

To make them gluten-free, substitute the plain flour with a gluten-free all-purpose blend that includes xanthan gum.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before frosting them. Wrap them tightly and store in the freezer for up to 3 months. Let them thaw at room temperature before decorating.