Chocolate Caramel Cupcakes
Indulge in these rich Chocolate Caramel Cupcakes featuring moist chocolate cake, a luscious salted caramel filling, and smooth buttercream frosting—perfect for any occasion.
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.
Notes
Store leftovers in an airtight container at room temperature for up to three days, in the fridge for a week, or freeze for up to three months. Thaw overnight in the fridge before serving.