Caramel Chocolate Cupcakes Recipe

If you are looking for a dessert that perfectly balances rich chocolate and luscious caramel, then these Caramel Chocolate Cupcakes are a must-bake! Each bite delivers a moist, cocoa-infused cupcake with a surprise caramel center that oozes pure indulgence. Topped with a silky caramel buttercream and finished with a drizzle of caramel and chocolate, these cupcakes offer layers of flavor and texture that feel both luxurious and comforting. Whether for a special occasion or a weekend treat, Caramel Chocolate Cupcakes bring a deliciously satisfying experience that everyone will love.

Ingredients You’ll Need

The ingredients for these Caramel Chocolate Cupcakes are wonderfully straightforward, each one playing a crucial role in creating the perfect balance of flavor and texture. From the rich Dutch process cocoa that gives the cupcakes their luscious chocolate color and taste, to the thickened cream which brings smoothness to the caramel sauce and buttercream, every component complements the others beautifully.

• 130 g plain flour: Provides the cupcake structure with a tender crumb.
• 40 g Dutch process cocoa powder: Adds deep chocolate flavor and a rich color.
• ½ teaspoon baking powder: Helps the cupcakes rise for a light texture.
• ¼ teaspoon baking soda: Works alongside baking powder for fluffiness and helps balance acidity.
• ¼ teaspoon salt: Enhances the chocolate flavor and balances sweetness.
• 113 g unsalted butter (melted): Adds richness and moisture.
• ½ cup white granulated sugar: Sweetens and helps with cupcake tenderness.
• ½ cup packed dark brown sugar: Adds deeper molasses notes for complexity.
• 2 large eggs (room temp): Binds ingredients and adds moisture and lift.
• 2 teaspoons vanilla extract: Brings warmth and enhances all flavors.
• ¾ cup buttermilk: Keeps cupcakes moist and tender with subtle tanginess.
• 250 g store-bought chewy caramels: The star ingredient for luscious caramel centers.
• ½ cup thickened cream: Creates a smooth, creamy caramel sauce and buttercream base.
• 1 teaspoon sea salt flakes (optional): Adds a sophisticated salty crunch that elevates the caramel.
• 170 g unsalted butter (softened): For a fluffy, creamy caramel buttercream.
• 2 tablespoons dark brown sugar: Adds richness to the buttercream.
• 2-2 ½ cups icing sugar: Sweetens and thickens the buttercream to perfect piping consistency.
• 1 teaspoon vanilla extract: Balances sweetness and adds flavor depth to the buttercream.
• 2 tablespoons thickened cream: Lightens the buttercream texture for a melt-in-your-mouth experience.
• ¼ teaspoon fine sea salt: Finishes the buttercream with a subtle salty note.

How to Make Caramel Chocolate Cupcakes

Step 1: Prepare the Chocolate Cupcakes

Start by preheating your oven to 180°C (160°C fan) or 350°F and line your muffin tins with paper cases. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine your dry ingredients evenly.

Step 2: Cream the Butter and Sugars

In a separate bowl or your stand mixer, beat the melted butter with both the white and dark brown sugars until smooth. This combination gives the cupcakes their moist texture and rich flavor. Next, add the eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.

Step 3: Combine the Batter

Add one-third of the dry mixture to the wet ingredients and gently stir until just combined. Then pour in half the buttermilk, mixing carefully. Repeat this process, alternating flour and buttermilk, until fully incorporated. Be cautious not to overmix, as this could make the cupcakes dense.

Step 4: Bake the Cupcakes

Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 23 minutes, turning the pan halfway for even baking. Test with a skewer – it’s done when it comes out with just a few crumbs. Let the cupcakes cool in the tin for five minutes before transferring them to a rack to cool completely.

Step 5: Make the Caramel Filling

While the cupcakes cool, melt the unwrapped caramels with the thickened cream over low heat in a saucepan. Stir constantly until smooth and glossy. If you like, add the sea salt flakes now for a salty-sweet balance. Set aside and allow the caramel sauce to cool before filling.

Step 6: Prepare the Caramel Buttercream

Beat the softened butter with dark brown sugar until fluffy, scraping down the sides as needed. Add half a cup of the cooled caramel sauce, vanilla, and a pinch of sea salt if using. Gradually add the icing sugar in portions, mixing on medium-high speed until smooth and creamy. Finish by beating in the remaining thickened cream for a light and velvety texture.

Step 7: Assemble the Cupcakes

Using a cupcake corer or small paring knife, cut a small hole in the center of each cupcake. Fill the cavity with 1 to 2 teaspoons of the luscious caramel sauce. Optionally, top with a bit of removed cake to seal in the caramel. Pipe the caramel buttercream generously on top, then finish with extra drizzles of caramel and melted chocolate for that irresistible look and taste.

How to Serve Caramel Chocolate Cupcakes

Garnishes

Caramel Chocolate Cupcakes shine on their own, but a sprinkle of sea salt flakes or a few shards of dark chocolate add an elegant touch and enhance the flavor contrast beautifully. You might also add a light dusting of cocoa powder or edible gold leaf for a special occasion.

Side Dishes

Pair these cupcakes with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the sweetness. A hot cup of coffee or rich espresso also complements the chocolate and caramel notes perfectly, making it an ideal dessert pairing.

Creative Ways to Present

Present your Caramel Chocolate Cupcakes on a tiered dessert stand for a stunning centerpiece. Try serving them with mini tasting spoons of extra caramel or chocolate sauces on the side for guests to drizzle themselves. Wrapping each cupcake in decorative cupcake liners or tying a ribbon around the base adds an extra thoughtful touch.

Make Ahead and Storage

Storing Leftovers

Store leftover Caramel Chocolate Cupcakes in an airtight container at room temperature for up to two days to keep them moist and fresh. Beyond that, refrigeration is best to preserve the buttercream and caramel filling, though this might slightly firm up the frosting.

Freezing

You can freeze unfrosted cupcakes for up to three months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. For frosted cupcakes, flash freeze on a tray first, then transfer to containers to avoid smashing the buttercream. Thaw overnight in the refrigerator before serving.

Reheating

If you prefer your cupcakes slightly warmed, gently heat them in the microwave for 10 to 15 seconds, but skip reheating if already frosted to avoid melting the buttercream. Warming unfrosted cupcakes slightly can revive their fresh-baked softness beautifully.

FAQs

Can I make the caramel sauce from scratch instead of using store-bought caramels?

Absolutely! Making caramel sauce from scratch using sugar, butter, and cream can add a homemade touch. Just be sure to allow it to thicken before filling the cupcakes to avoid runny centers.

What if I don’t have buttermilk on hand?

No worries! You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for five minutes before using.

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa provides a smoother, less acidic chocolate flavor which pairs better with the baking soda and buttermilk in this recipe. Regular cocoa might alter the texture slightly but will still be delicious.

Is it necessary to use sea salt flakes in the caramel?

The sea salt flakes are optional but highly recommended as they balance the sweetness and add a delightful burst of flavor. If you don’t have flakes, a pinch of fine sea salt will work too.

How should I pipe the buttercream for the best presentation?

A large star or round tip works wonderfully. Pipe in circular motions starting from the outside edge moving inward for a classic cupcake swirl that shows off the luscious caramel buttercream beautifully.

Final Thoughts

If you’re craving a dessert that feels like a warm hug and a decadent treat in one, these Caramel Chocolate Cupcakes are your answer. The incredible harmony of rich chocolate, gooey caramel, and creamy buttercream makes them impossible to resist. I encourage you to give this recipe a try and watch these cupcakes become a fast favorite in your household and beyond!

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