Introduction

These Chocolate Caramel Cupcakes are a decadent treat combining rich chocolate flavor with a luscious caramel surprise. Moist, tender, and beautifully frosted, they are perfect for any special occasion or simply to satisfy your sweet tooth.

Chocolate Caramel Cupcakes with Rich Frosting and Sweet Caramel Surprise Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
¾ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
½ cup boiling water
1 cup granulated sugar (for caramel sauce)
6 tablespoons salted butter (divided: frosting and caramel)
1 cup powdered sugar (for frosting)
2 tablespoons heavy cream (plus more for frosting)
½ teaspoon vanilla extract (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners. Lightly spray liners with non-stick spray if desired.
Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure the cocoa powder is lump-free.
Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth and shiny.
Step 4: Pour the wet ingredients into the dry mix and fold gently with a spatula until smooth. The batter may be thick, which is normal.
Step 5: Dissolve the instant espresso powder in boiling water. Slowly stir this mixture into the batter, whisking gently to combine.
Step 6: Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes. Check doneness with a toothpick.
Step 7: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: To make the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and some heavy cream, mixing slowly. Gradually add remaining powdered sugar and cream until soft and spreadable.
Step 9: For the caramel sauce, heat granulated sugar in a dry saucepan over medium heat, stirring gently until melted and golden. Remove from heat and whisk in butter carefully. Slowly add heavy cream while whisking, then cook for 60 seconds more. Stir in vanilla extract and let cool slightly.
Step 10: Pipe a ring of chocolate frosting on each cupcake, leaving a hollow center to hold the caramel.
Step 11: Spoon a small dollop of caramel sauce into each frosting “nest.” Allow frosting to set slightly before serving.

Tips & Variations

For a deeper chocolate flavor, substitute boiling water with hot brewed coffee when dissolving the espresso powder.
Use salted butter in caramel to enhance the sweet-salty contrast, but adjust salt in cupcakes if needed.
Try adding a pinch of cinnamon to the caramel for a warm, spicy twist.
Let caramel cool to room temperature before adding to frosting to prevent melting.
Ensure cupcakes are completely cool before frosting to avoid melting or sliding.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring cupcakes to room temperature before serving. The frosting and caramel may firm up when chilled. Reheat gently or let soften before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend suitable for baking, but results may vary slightly in texture.

How do I prevent the caramel from hardening?

Keep the caramel in an airtight container at room temperature. Reheat gently before using if it thickens too much. Adding a bit of cream while reheating helps keep it smooth.

Chocolate Caramel Cupcakes with Rich Frosting and Sweet Caramel Surprise Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

Delight in these irresistible Chocolate Caramel Cupcakes featuring a rich, moist chocolate base enhanced with espresso, topped with creamy cocoa buttercream frosting and a luscious homemade caramel center. Perfectly balanced with sweet and salty notes, these cupcakes are a decadent treat you won’t want to miss.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcakes

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar, packed
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

Frosting

1/2 cup (1 stick) salted butter, softened
1/3 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract

Caramel Sauce

1 cup granulated sugar
6 tablespoons salted butter, cut into pieces
1/2 cup heavy cream, warmed
1/2 teaspoon vanilla extract

Instructions

Get Your Oven and Pan Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, optionally spraying the liners lightly with non-stick spray to prevent sticking.
Whisk the Dry Goodies: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder (ensure no lumps), baking powder, baking soda, and salt. Mix to combine thoroughly.
Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth and well blended, even if slightly loose.
Bring Wet and Dry Together: Pour the wet ingredients into the dry ingredients and gently fold using a spatula until the batter is smooth with no dry spots; it may be thick, which is normal.
Secret Chocolate Boost: Dissolve the instant espresso powder in boiling water. Slowly add this mixture to the batter, stirring gently to enrich the chocolate flavor without adding coffee taste.
Fill, Rise, and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes, checking with a toothpick at 16 minutes; it should come out clean or with a few crumbs.
Let Them Chill: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting Your Way: Beat the softened butter until creamy. Add cocoa powder, half the powdered sugar, and 1 tablespoon of heavy cream; mix on low initially to avoid dust clouds. Gradually add remaining powdered sugar and cream, adjusting texture for a soft, silky, pipeable consistency. Stir in vanilla extract.
Make the Caramel Sauce: Over medium heat, sprinkle granulated sugar into a dry saucepan. Stir gently until melted and golden. Remove from heat and whisk in butter carefully; it will sizzle. Slowly pour warm heavy cream while whisking; mixture will foam. Return to medium heat for 60 seconds, remove from heat, stir in vanilla extract, and let cool slightly to thicken.
Pipe Your Signature Frosting Circle: Using a piping bag, swirl a thick circle of frosting on each cupcake, leaving a small hollow in the center to hold the caramel.
Caramel Surprise! Spoon a dollop of cooled caramel sauce into the frosting hollow. Allow frosting to set slightly to prevent spilling. Serve and enjoy the luscious, sweet-salty combination.

Notes

Ensure cocoa powder is smooth and lump-free for a silky batter.
Filling the cupcake liner two-thirds full helps avoid overflow during baking.
Add instant espresso powder dissolved in hot water to intensify chocolate flavor without a coffee taste.
Let cupcakes cool fully before frosting to prevent melting the frosting.
Be cautious when making caramel; sugar and butter mixtures get extremely hot and can splatter.
Adjust frosting cream or powdered sugar to reach your preferred texture and sweetness.
Sampling the caramel sauce as you make it is highly encouraged!

Keywords: chocolate caramel cupcakes, chocolate cupcakes, caramel sauce, homemade frosting, dessert cupcakes