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Chocolate Caramel Cupcakes Recipe

★★★★★

4.6 from 71 reviews
  • Author: Matteo
  • Total Time: 1 hour 3 minutes
  • Yield: 12 cupcakes 1x

Description

These decadent Chocolate Caramel Cupcakes combine rich chocolate cupcakes with a luscious homemade caramel filling, topped with smooth caramel buttercream and drizzled with chocolate ganache and caramel sauce. Perfect for special occasions or indulgent treats, this recipe guides you through creating each component from scratch for the ultimate dessert experience.

Ingredients

Scale

For the Caramel

  • 1 cup granulated sugar (200g)
  • 6 Tbsp unsalted butter, room temperature (85g)
  • 1/4 cup heavy whipping cream, room temperature (60g)
  • 1/4 tsp fine salt (2g)

Chocolate Cupcakes

  • 3/4 cup water, warm (180g)
  • 1 1/2 tsp instant espresso or coffee powder (3g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup unsweetened or dark cocoa powder (30g)
  • 2 large eggs, room temperature (114g)
  • 1/3 cup vegetable or canola oil (75g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)

Caramel Buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 4 cups powdered sugar (500g)
  • 1 Tbsp heavy whipping cream, room temperature (15g)
  • 1/4 cup caramel sauce, cooled (80g)

Chocolate Ganache Drip

  • 1/2 cup semi-sweet chocolate chips (95g)
  • 1/3 cup heavy whipping cream, room temperature (80g)

Instructions

  1. Make the Caramel: Place a saucepan over medium heat. Gradually add 1 cup sugar in 1/4 cup increments, waiting until sugar liquefies mostly before adding more. Stir as needed to dissolve and melt the sugar into an amber color. Remove from heat if sugar starts to burn. Slowly whisk in 6 Tbsp butter in two additions until fully incorporated. Stir in 1/4 cup heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools. Pour into a container and set aside to cool.
  2. Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin pan with 12 liners. In a large bowl, combine 3/4 cup warm water and 1 1/2 tsp espresso powder until dissolved. Add melted chocolate chips and cocoa powder; whisk until smooth.
  3. Mix Wet Ingredients: Whisk in 2 eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp white vinegar into the chocolate mixture until fully combined.
  4. Add Dry Ingredients: Sift or add 3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt to the wet mixture. Whisk gently until just combined; the batter will be thin.
  5. Bake the Cupcakes: Fill cupcake liners about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate the pan halfway through baking for even cooking. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely or chill in the freezer for 30 minutes to speed cooling.
  6. Make the Caramel Buttercream: In a large bowl or stand mixer, beat 1 cup room-temperature butter on medium speed until smooth. Add 1 tsp vanilla extract and 1/4 tsp salt and mix on low. Gradually add 4 cups powdered sugar and 1 Tbsp heavy cream mixing slowly. Mix in 1/4 cup cooled caramel sauce. Adjust the consistency by adding more heavy cream if too thick or more powdered sugar if too thin. Stir with a spatula to smooth the frosting. Transfer to a piping bag fitted with a Wilton 1M tip and set aside.
  7. Prepare Chocolate Ganache Drip: Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream in the microwave or on stovetop until steaming but not boiling. Pour cream over chocolate and let sit 1-2 minutes. Stir gently until smooth and let cool for about 10 minutes until slightly warm.
  8. Assemble the Cupcakes: Using a large frosting tip or small knife, hollow out the center of each cooled cupcake. Fill each cavity with just under 1 tablespoon of cooled caramel sauce. Pipe swirls of caramel buttercream on top of each cupcake. Chill for 15 minutes in the fridge or 5 minutes in the freezer to set the frosting.
  9. Decorate: Warm remaining caramel slightly if needed to drizzle. Remove cupcakes from chilling and drizzle with warm chocolate ganache and caramel sauce. Sprinkle with flaky sea salt if desired. Serve and enjoy!

Notes

  • Let the caramel cool completely before incorporating into buttercream to prevent melting the frosting.
  • Baking time can vary; start checking cupcakes at 18 minutes to avoid overbaking.
  • Using instant espresso enhances the chocolate flavor but can be substituted with instant coffee powder.
  • If frosting is too thick, add heavy cream a tablespoon at a time; if too runny, add powdered sugar gradually.
  • To speed up cupcake cooling, placing them in the freezer for 30 minutes is effective.
  • Flaky sea salt adds a pleasant contrast to the sweet caramel and chocolate but is optional.
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcakes, caramel filling, caramel buttercream, chocolate ganache, chocolate caramel cupcakes, homemade caramel, dessert cupcakes, rich chocolate dessert

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