Chocolate Caramel Cupcakes are the perfect treat when you’re craving something rich, sweet, and totally satisfying. These cupcakes are soft and chocolatey, filled with gooey caramel, and topped with creamy buttercream. Whether you’re baking for a special celebration or just want a sweet pick-me-up, these cupcakes are sure to impress and disappear fast!
Why We Love This Chocolate Caramel Cupcakes Recipe
There’s something magical about Chocolate Caramel Cupcakes that makes them a standout dessert. First and foremost, the balance between chocolate and caramel is pure perfection. The dark cocoa powder provides a deep chocolate flavor that pairs beautifully with the sweet and salty caramel.
What makes these cupcakes even more special is their versatility. You can tailor the recipe to suit your preferences by adding or omitting the optional bourbon or espresso powder, both of which enhance the flavor profile without overpowering it. Whether enjoyed at a casual family dinner or at sophisticated gatherings, these cupcakes will impress. Plus, they are easy to make, so you won’t be spending all day in the kitchen!
Ingredients for Chocolate Caramel Cupcakes
To whip up these delectable treats, you will need a handful of ingredients. Here’s a breakdown:
For the Salted Caramel:
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, room temperature
- 1 cup heavy cream
- 2 tablespoons bourbon (optional)
- 1 teaspoon flaky sea salt
For the Chocolate Cupcakes:
- 2 cups cake flour (or all-purpose flour)
- 1 cup unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 2 tablespoons bourbon (optional)
- 1 cup whole milk
For the Buttercream:
- 2 cups unsalted butter, room temperature
- 6 cups powdered sugar
- 1/2 cup salted caramel
- 2 tablespoons bourbon (optional)
- 4-6 tablespoons heavy cream, as needed
For Garnish:
- 4 ounces dark chocolate, melted and cooled
- More salted caramel
- Flaky sea salt
How to Make Chocolate Caramel Cupcakes Directions
Now that you have your ingredients in place, let’s dive into the preparation of these irresistible Chocolate Caramel Cupcakes.
Prepare the Salted Caramel: Start by making the salted caramel. In a heavy-bottomed saucepan, add the granulated sugar and heat it over medium heat. Stir continuously until it begins to melt and takes on an amber hue. Once it reaches this point, remove it from the heat and mix in the unsalted butter until fully incorporated. Carefully stir in the heavy cream, bourbon (if using), and flaky sea salt until the mixture is smooth. Allow it to cool before transferring it to the refrigerator for later use.
Preheat the Oven: While your caramel cools, preheat your oven to 350°F (175°C). This step ensures that your cupcakes bake evenly.
Prepare the Cupcake Batter: In a medium bowl, combine the cake flour, unsweetened cocoa powder, espresso powder (if using), baking powder, and kosher salt. In a separate large bowl, mix the vegetable oil and eggs using a whisk until combined. Gradually whisk in the granulated sugar and bourbon, combining until smooth. Then, alternate adding the dry ingredients and whole milk into the wet mixture, stirring just until the ingredients are combined.
Fill the Cupcake Liners: Line your cupcake pan with liners and fill each one with about 1/4 cup of the chocolate batter. Be sure not to overfill, as these cupcakes will rise while baking.
Bake the Cupcakes: Place your filled cupcake pans in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely in the pan before transferring them to a wire rack.
Make the Buttercream: To prepare the buttercream frosting, cream the room temperature unsalted butter in a mixing bowl until it is smooth and fluffy. Gradually add the powdered sugar, mixing until incorporated. Slowly pour in the cooled salted caramel and bourbon (if using), continuing to beat the mixture until it reaches a fluffy consistency. Add heavy cream as needed to achieve your desired texture.
Assemble the Cupcakes: Once your cupcakes are completely cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake. Fill the cavity with a generous amount of the salted caramel. After filling, frost each cupcake with the buttercream, ensuring you cover them completely. To finish, drizzle the melted dark chocolate and additional salted caramel over the top, and add a sprinkle of flaky sea salt for the perfect finish.
Serve and Enjoy: Allow the cupcakes to set at room temperature for the best taste and texture. Enjoy these little indulgences with family and friends.
How to Serve Chocolate Caramel Cupcakes
When it comes to serving your Chocolate Caramel Cupcakes, there are several ways to present these delights.
Consider placing them on a decorative cake stand to showcase their beautiful layers and toppings. Drizzling extra salted caramel and melted chocolate can make them incredibly inviting and visually appealing.
If you are serving at a themed gathering, matching the decor with the cupcake colors can enhance the overall experience. For instance, a colorful dessert table with various treats can elevate the appeal of these cupcakes. Enjoy them with a glass of cold milk, coffee, or tea, creating a delightful pairing that complements their rich flavor.
Expert Tips for Chocolate Caramel Cupcakes
To ensure that your Chocolate Caramel Cupcakes are a hit, keep these expert tips in mind:
- Use Room Temperature Ingredients: Bringing your butter, eggs, and milk to room temperature can help create a smoother batter, ensuring better texture in your cupcakes.
- Do Not Overmix the Batter: When combining wet and dry ingredients, be careful not to overmix. A few flour streaks is fine; overmixing can lead to tougher cupcakes.
- Check Oven Temperature: An oven thermometer can ensure that your oven is baking at the correct temperature. This is especially important for baking to achieve that perfect rise.
- Customize Your Flavors: If you want to experiment, consider adding different flavors of extracts, such as vanilla or almond, to the buttercream for a twist.
- Quality Ingredients: Using high-quality cocoa powder, chocolate, and caramel can significantly enhance the overall flavor of your cupcakes.
How to Store Chocolate Caramel Cupcakes
To maintain the freshness of your delicious cupcakes, proper storage is essential.
Store any leftover Chocolate Caramel Cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be refrigerated for about a week. For extended storage, consider freezing the cupcakes. Wrap them individually in plastic wrap and place them in a freezer-safe container, where they can stay fresh for up to three months. When ready to enjoy, thaw them in the fridge overnight before serving.
Variations of Chocolate Caramel Cupcakes
The beauty of Chocolate Caramel Cupcakes lies in their versatility. Here are some variations to keep things exciting:
- Nutty Delight: Add chopped nuts, such as pecans or walnuts, to the batter for a crunchy texture that complements the softness of the cake.
- Spicy Twist: If you enjoy a little heat, consider adding a hint of cayenne pepper or chili powder to the chocolate cupcake batter. It can create an exciting contrast to the sweetness of the caramel.
- Fruit-Filled: Substitute or supplement the caramel filling with fruit preserves or fresh berries for a fruity twist that adds a refreshing taste to balance the richness of chocolate.
- Vegan Option: Substitute the eggs with ground flaxseed mixed with water and use plant-based milk and vegan butter to create a plant-friendly version of the recipe.
FAQs about Chocolate Caramel Cupcakes
What makes Chocolate Caramel Cupcakes so special?
Chocolate Caramel Cupcakes are special due to their rich combination of chocolate flavor and salted caramel, embraced by fluffy buttercream. This unique pairing creates an indulgence that tantalizes the taste buds.
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be made in advance. If you prepare them a day or two before your event, store them properly, and they will maintain their freshness.
What can I substitute for the eggs in this recipe?
You can use ground flaxseed mixed with water as a substitute for eggs. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until gelatinous.
Can I use a different type of frosting?
Yes! While the buttercream is delicious, you can experiment with other frosting types like cream cheese frosting or ganache for a different flavor profile.
How long do the cupcakes last?
Chocolate Caramel Cupcakes can last at room temperature for three days in an airtight container, about a week in the fridge, or up to three months in the freezer when properly stored.
Chocolate Caramel Cupcakes
Ingredients
For the Salted Caramel
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, room temperature
- 1 cup heavy cream
- 2 tablespoons bourbon (optional) Enhances flavor
- 1 teaspoon flaky sea salt
For the Chocolate Cupcakes
- 2 cups cake flour (or all-purpose flour)
- 1 cup unsweetened cocoa powder Provides rich chocolate flavor
- 2 teaspoons espresso powder (optional) Enhances chocolate flavor
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 cups granulated sugar For sweetness
- 2 tablespoons bourbon (optional) Enhances flavor
- 1 cup whole milk
For the Buttercream
- 2 cups unsalted butter, room temperature
- 6 cups powdered sugar
- 1/2 cup salted caramel Use the homemade caramel
- 2 tablespoons bourbon (optional)
- 4-6 tablespoons heavy cream, as needed For desired consistency
For Garnish
- 4 ounces dark chocolate, melted and cooled
- none More salted caramel
- none Flaky sea salt For finishing touch
Instructions
Preparation
- Prepare the Salted Caramel: In a heavy-bottomed saucepan, add the granulated sugar and heat it over medium heat. Stir continuously until it begins to melt and takes on an amber hue. Remove from heat and mix in the unsalted butter until fully incorporated. Gradually stir in the heavy cream, bourbon (if using), and flaky sea salt until smooth. Allow it to cool before refrigerating.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Cupcake Batter: In a medium bowl, whisk together cake flour, unsweetened cocoa powder, espresso powder (if using), baking powder, and kosher salt. In a separate bowl, whisk vegetable oil and eggs until combined. Gradually add sugar and bourbon until smooth, then alternate adding dry ingredients and whole milk, stirring until combined.
Baking
- Fill the Cupcake Liners: Line your cupcake pan with liners and fill each with about 1/4 cup of chocolate batter.
- Bake the Cupcakes: Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Cool completely in the pan before transferring to a wire rack.
Frosting and Assembly
- Make the Buttercream: Cream room temperature unsalted butter until smooth and fluffy. Gradually add powdered sugar, mixing until incorporated. Slowly add cooled salted caramel and bourbon (if using), beating until fluffy. Add heavy cream as needed for desired texture.
- Assemble the Cupcakes: Carefully remove the center of each cooled cupcake and fill with salted caramel. Frost with buttercream, drizzle with melted dark chocolate and more salted caramel, and sprinkle with flaky sea salt.
Serving
- Allow the cupcakes to set at room temperature for best taste. Enjoy with family and friends.