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Caramel Chocolate Cupcakes Recipe

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Delight in these luscious Caramel Chocolate Cupcakes featuring rich, moist chocolate cake filled with gooey caramel and topped with a silky caramel buttercream frosting. Perfectly balanced sweet and salty flavors create an indulgent treat that’s sure to impress at any gathering.

Ingredients

Chocolate Cupcakes

  • 130 g plain flour (all purpose flour) (1 cup / 4.6oz)
  • 40 g Dutch process cocoa powder (⅓ cup / 1.4oz)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda (bicarb soda)
  • ¼ teaspoon salt
  • 113 g unsalted butter (melted) (½ cup / 4oz / 1 stick)
  • ½ cup white granulated sugar (100g / 3 ½oz)
  • ½ cup packed dark brown sugar (100g / 3 ½oz)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180ml)

Caramel Filling

  • 250 g store-bought chewy caramels (~9oz)
  • ½ cup thickened cream (heavy cream) (125ml)
  • 1 teaspoon sea salt flakes (optional)

Caramel Buttercream Frosting

  • 170 g unsalted butter (softened) (6oz / 1 ½ sticks / ¾ cup)
  • 2 tablespoons dark brown sugar (8 tsp)
  • 2 - 2 ½ cups icing sugar (powdered sugar) (260g - 325g / ~9.2 - 11 ½oz)
  • 1 teaspoon vanilla extract
  • ½ cup (125ml) cooled caramel sauce (from recipe above)
  • 2 tablespoons thickened cream (heavy cream)
  • ¼ teaspoon fine sea salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan) / 350°F. Line muffin tins with paper cupcake cases to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a bowl, sift together the plain flour, Dutch cocoa powder, baking powder, baking soda, and salt. Stir the mixture well to combine the ingredients evenly.
  3. Combine Butter and Sugars: In a separate bowl or stand mixer bowl, beat melted butter with white granulated sugar and dark brown sugar until smooth and creamy. This forms the base for your cupcake batter.
  4. Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition and scraping down sides to ensure complete mixing. Stir in the vanilla extract for flavor.
  5. Alternate Adding Flour and Buttermilk: Add one-third of the dry flour mixture to the wet ingredients and mix gently until just combined. Follow with half of the buttermilk and mix gently again. Repeat with the remaining flour and buttermilk, being careful not to overmix to keep cupcakes light and tender.
  6. Fill Cupcake Cases and Bake: Divide the batter evenly among the cupcake cases, filling each about two-thirds full. Bake in the preheated oven for 18-23 minutes, rotating the tray halfway to ensure even baking. Test doneness with a skewer; it should come out with just a few moist crumbs.
  7. Cool Cupcakes: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.
  8. Prepare Caramel Sauce: Place unwrapped caramels and thickened cream in a saucepan over low heat. Stir continuously until caramels are fully melted and the mixture is smooth. If desired, add sea salt flakes for a salted caramel flavor. Allow to cool completely before use.
  9. Make Caramel Buttercream: Beat softened butter and dark brown sugar together for 4-5 minutes until light and fluffy, scraping the bowl sides as needed. Add half a cup (125ml) of cooled caramel sauce, vanilla extract, and salt if using, mixing well.
  10. Add Icing Sugar Gradually: With mixer on low speed, add icing sugar ¼ cup at a time, reserving ½ cup depending on desired consistency. Mix thoroughly after each addition, then beat on medium-high speed for 2 minutes, scraping sides occasionally.
  11. Finish Frosting: Add 2 tablespoons of thickened cream and beat for an additional 30-40 seconds to achieve a creamy, pipeable consistency.
  12. Core and Fill Cupcakes: Using a cupcake corer or small knife, cut a hole in the center of each cooled cupcake. Spoon 1-2 teaspoons of caramel sauce into each cavity. Optionally, replace the cut-out cake pieces on top to seal the filling.
  13. Pipe Buttercream: Using a piping bag fitted with desired tip, pipe the caramel buttercream frosting generously over each cupcake.
  14. Decorate: Drizzle leftover caramel sauce and melted chocolate over the frosted cupcakes for added flavor and visual appeal.
  15. Enjoy and Share: Serve immediately or store properly. Remember to leave a comment and rating to share your experience with this delectable recipe!

Notes

  • Use room temperature eggs for better batter incorporation and cupcake texture.
  • Folding the dry and wet ingredients gently avoids tough cupcakes by preventing overmixing.
  • The optional sea salt flakes in caramel and buttercream add a delightful salted caramel contrast.
  • Ensure caramel sauce is fully cooled before mixing into buttercream to prevent it melting the butter.
  • Baking time may vary slightly; check cupcakes at 18 minutes to avoid overbaking and dryness.

Find it online: https://dishcooks.com/caramel-chocolate-cupcakes-recipe/