Chocolate Caramel Cupcakes
Delicious Chocolate Caramel Cupcakes that are perfect for celebrations and special desserts, combining rich chocolate with sweet caramel.
Ingredients
Cupcake Batter
- 1 cup granulated sugar
- 3/4 cup water, warm
- 1 1/2 tsp instant espresso or coffee
- 1/3 cup milk or dark chocolate chips, melted
- 1/3 cup unsweetened or dark cocoa powder
- 2 large eggs, room temperature
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp white vinegar
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
Caramel Filling
- 1 cup granulated sugar for melting
- 6 Tbsp unsalted butter, room temperature
- 1/4 cup heavy whipping cream, room temperature
- 1/4 tsp fine salt
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine salt
- 4 cups powdered sugar
- 1 Tbsp heavy whipping cream, room temperature
- 1/4 cup caramel sauce
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
Instructions
Preparation
- For the caramel filling, melt the sugar over medium heat until it turns into a liquid. Then add butter and cream, stirring until everything is combined. Let it cool.
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- In a bowl, mix the warm water with espresso powder. Add the melted chocolate and cocoa, whisking until smooth and combined.
- Whisk in the eggs, oil, vanilla, and vinegar.
- In another bowl, combine flour, sugar, baking soda, and salt. Mix this dry mixture into the wet ingredients until just combined.
Baking
- Fill the muffin liners with the batter and bake for 18-20 minutes. Let the cupcakes cool after baking.
Frosting and Assembly
- For the buttercream, beat the butter until creamy. Add vanilla, salt, and powdered sugar, mixing until smooth. Finally, add the caramel to the buttercream.
- For the ganache, heat the cream and pour it over the chocolate chips. Stir until the mixture is completely smooth.
- Once the cupcakes are cool, remove the tops and fill each one with caramel. Pipe the buttercream frosting on top of each cupcake.
- Drizzle the ganache over the frosted cupcakes and serve.
Notes
These cupcakes are best served fresh and can be presented on a beautiful cake stand or a decorative plate. A little extra drizzle of caramel or chocolate ganache can enhance their appeal. Ensure all ingredients are at room temperature for better mixing and avoid overmixing the cupcake batter to keep them fluffy.