Chocolate Caramel Cupcakes with Rich Chocolate Frosting and Caramel Surprise Recipe

Introduction

Delight in these rich and moist Chocolate Caramel Cupcakes that perfectly balance deep chocolate flavor with a luscious homemade caramel sauce. Each cupcake is topped with silky chocolate frosting and a golden caramel center, making them an irresistible treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 cup boiling water
• 1/2 cup salted butter, softened (for frosting)
• 3/4 cup powdered sugar (for frosting)
• 2 tablespoons cocoa powder (for frosting)
• 2-3 tablespoons heavy cream (for frosting)
• 1 cup granulated sugar (for caramel sauce)
• 6 tablespoons salted butter (for caramel sauce)
• 1/2 cup heavy cream (for caramel sauce)
• 1 teaspoon vanilla extract (for caramel sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Lightly spray liners with non-stick spray if desired.
2. Step 2: In a large bowl, whisk together flour, sifted cocoa powder, baking powder, baking soda, and salt until smooth and lump-free.
3. Step 3: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined and shiny.
4. Step 4: Pour the wet ingredients into the dry mixture and fold gently with a spatula until smooth and evenly mixed.
5. Step 5: Dissolve the instant espresso powder in boiling water, then slowly stir it into the batter to deepen the chocolate flavor.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
7. Step 7: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Step 8: For the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and one tablespoon of heavy cream. Mix on low to combine, then gradually add remaining powdered sugar and cream until frosting is soft and pipeable. Adjust cream or sugar to taste.
9. Step 9: To make the caramel sauce, sprinkle granulated sugar into a dry saucepan over medium heat. Stir gently until sugar melts evenly and turns golden. Remove from heat and whisk in butter (be careful as it will sizzle). Slowly add heavy cream while whisking until smooth. Return to heat for 60 seconds, remove, stir in vanilla, and let cool slightly.
10. Step 10: Pipe a thick circle of frosting onto each cooled cupcake, leaving a small hollow center to hold the caramel.
11. Step 11: Spoon a small dollop of caramel sauce into the frosting center on each cupcake. Allow frosting to set a bit before serving to prevent caramel from spilling.

Tips & Variations

• Sift the cocoa powder with the dry ingredients to prevent lumps and ensure a silky batter.
• Cool cupcakes completely before frosting to avoid melting and caramel spills.
• Use slow, steady heat when melting sugar for caramel to avoid burnt flavors and achieve the perfect golden color.
• Pipe thick frosting rings to contain the caramel and prevent it from spilling over.
• Check cupcakes at 16 minutes to avoid overbaking; a toothpick should come out with a few moist crumbs.
• For an extra flavor boost, replace boiling water with hot brewed coffee when dissolving espresso powder.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting and caramel fresh. Bring them to room temperature before serving for the best texture. You can reheat slightly in the microwave for about 10 seconds, but avoid overheating as the caramel may melt and the cupcakes could dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without espresso powder?

Yes, you can omit the espresso powder. It won’t add a coffee taste but enhances the chocolate flavor depth. You can substitute with an equal amount of hot water if desired.

How do I prevent the caramel from spilling over the frosting?

Pipe a thick frosting ring with a hollow center to hold the caramel. Allow the frosting to set slightly before adding caramel to ensure it stays in place without spilling.

Chocolate Caramel Cupcakes with Rich Chocolate Frosting and Caramel Surprise Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

Indulge in these decadent Chocolate Caramel Cupcakes that combine rich, moist chocolate cake with a luscious homemade caramel sauce and silky chocolate frosting. Perfectly balanced with a hint of espresso to deepen the chocolate flavor, these cupcakes offer a delightful contrast of textures and flavors, making them an irresistible treat for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour
• 1/3 cup cocoa powder (sifted)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/4 cup boiling water

Chocolate Frosting

• 1/2 cup salted butter, softened
• 1/4 cup cocoa powder
• 1 cup powdered sugar, divided
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Caramel Sauce

• 3/4 cup granulated sugar
• 6 tablespoons salted butter
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Spray liners lightly with non-stick spray if desired for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together sifted all-purpose flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar. Make sure cocoa powder is lump-free for a smooth batter.
3. Combine Wet Ingredients: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well blended and glossy, even if slightly loose.
4. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until a smooth, thick batter forms. Scrape down the sides to combine thoroughly.
5. Add Espresso Boost: Dissolve instant espresso powder in boiling water, then slowly whisk this into the batter to deepen the chocolate flavor, being careful to avoid splashes.
6. Fill and Bake: Divide the batter evenly into cupcake liners, filling each about two-thirds full to allow for rising. Bake for 16–18 minutes, starting to check at 16 minutes with a toothpick that should come out clean or with a few moist crumbs.
7. Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Avoid frosting warm cupcakes to prevent melting.
8. Prepare Frosting: Beat softened salted butter until creamy. Add cocoa powder, half of the powdered sugar, and some heavy cream, mixing on low speed. Gradually add remaining powdered sugar and heavy cream, adjusting for a soft and pipeable consistency. Taste and adjust sweetness and texture as desired.
9. Make Caramel Sauce: In a dry saucepan over medium heat, sprinkle granulated sugar and stir gently until it melts evenly and turns a golden amber color. Remove from heat, carefully whisk in butter (expect sizzling), then slowly add heavy cream while whisking constantly. Return to medium heat for about 60 seconds until caramel thickens. Remove from heat, stir in vanilla extract, and let cool slightly.
10. Pipe Frosting Circles: Using a piping bag or spoon, pipe a thick circle of chocolate frosting on each cupcake, creating a hollow center to hold the caramel.
11. Add Caramel Surprise: Spoon a small dollop of caramel sauce into the frosting circle and let set slightly to prevent sinking or spilling. Serve and enjoy the rich, chocolatey caramel bliss.

Notes

• Sift cocoa powder with dry ingredients to avoid lumps and ensure smooth batter.
• Cool cupcakes fully before frosting to prevent melting and caramel spillage.
• Use medium heat to melt sugar slowly for caramel to prevent burning and achieve a perfect golden color.
• Pipe a thick frosting ring to contain caramel and avoid spills.
• Check cupcakes with a toothpick at 16 minutes; a few moist crumbs ensure moistness without overbaking.

Keywords: chocolate cupcakes, caramel cupcakes, chocolate caramel dessert, homemade cupcakes, chocolate frosting, caramel sauce, espresso powder chocolate, easy cupcake recipe