If you’re searching for a dessert that is both decadently rich and a total showstopper, Salted Caramel Chocolate Cupcakes are the answer to your sweet tooth’s wildest dreams. Imagine biting into a tender chocolate cupcake, only to discover a gooey core of salted caramel, all crowned with a cloud of caramel-infused frosting and a sprinkle of flaky sea salt. This recipe takes the classic chocolate cupcake to new heights, weaving in that irresistible sweet-salty contrast that makes every bite memorable. Whether you’re baking for a celebration, a cozy night in, or just because, these cupcakes promise to delight and impress in equal measure.

Salted Caramel Chocolate Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Salted Caramel Chocolate Cupcakes is carefully chosen to create layers of flavor and texture, from the moist crumb of the cake to the silky caramel filling and luscious frosting. With just a few pantry staples and a couple of special touches, you’ll have everything you need to whip up bakery-quality treats at home.

All-purpose flour: Provides the structural backbone, ensuring your cupcakes are soft yet sturdy enough to hold that delicious filling.
Unsweetened cocoa powder: The secret to deep, chocolatey flavor—use a good quality brand for the richest taste.
Baking soda & baking powder: These leaveners guarantee a light and fluffy crumb, so your cupcakes rise beautifully.
Salt: Just a little boosts all the other flavors, especially the chocolate and caramel.
Granulated sugar & brown sugar: The combo gives sweetness plus a hint of caramel-like depth from the brown sugar.
Eggs: Essential for binding and adding richness—make sure they’re at room temperature for best results.
Buttermilk: Adds a lovely tang and ensures a moist, tender crumb.
Vegetable oil: Keeps the cupcakes extra soft and moist.
Vanilla extract: Just a splash enhances all the flavors in the batter and frosting.
Hot water or brewed coffee: Hot liquid “blooms” the cocoa, intensifying chocolate flavor; coffee is optional but highly recommended for depth.
Soft caramels: These melt into a dreamy, gooey filling—choose your favorite brand.
Heavy cream: Makes the caramel filling luxuriously smooth and easy to spoon into cupcakes.
Sea salt: A pinch in the caramel and a sprinkle on top brings out all the sweet, buttery notes.
Unsalted butter: The base of that creamy, fluffy frosting—softened butter is key.
Salted caramel sauce: Swirls into the frosting for pure caramel bliss; homemade or a good store-bought version both work.
Powdered sugar: Sweetens and thickens the frosting, making it perfect for piping or spreading.
Optional garnishes: Extra caramel drizzle, flaky sea salt, mini chocolate chips, or chocolate curls add that bakery-worthy finish.

How to Make Salted Caramel Chocolate Cupcakes

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners. This little step ensures your Salted Caramel Chocolate Cupcakes pop out perfectly and look picture-perfect—plus, no sticking!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution, so every cupcake has the same tender crumb and rich, chocolatey flavor.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together both sugars, eggs, buttermilk, oil, and vanilla extract until smooth. This mixture brings the batter together and sets the stage for moist, flavorful cupcakes.

Step 4: Bring It All Together

Gradually add the wet ingredients to the dry, whisking gently. Stir in the hot water or brewed coffee last—the batter will look thin, but trust the process. This is what makes Salted Caramel Chocolate Cupcakes so light and moist.

Step 5: Fill and Bake

Divide the batter among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving on to the fun part—the filling!

Step 6: Make the Salted Caramel Filling

In a microwave-safe bowl, gently melt the soft caramels with heavy cream in 30-second bursts, stirring until smooth and glossy. Stir in a pinch of sea salt for that signature sweet-salty pop. Allow it to cool just enough to thicken, but not so much that it hardens.

Step 7: Fill the Cupcakes

Once the cupcakes are cool, use a small knife or a cupcake corer to remove the centers (don’t go all the way to the bottom). Spoon or pipe about a teaspoon of caramel into each cavity, then gently replace the tops if you like.

Step 8: Make the Caramel Frosting

In a large bowl, beat the softened butter until creamy. Add the salted caramel sauce, powdered sugar, vanilla, and a pinch of salt. Beat on medium-high for 2 to 3 minutes until the frosting is fluffy and smooth—the perfect finishing touch for your Salted Caramel Chocolate Cupcakes.

Step 9: Frost and Garnish

Pipe or spread the caramel frosting generously on each filled cupcake. For a wow factor, drizzle extra caramel sauce over the tops and sprinkle with flaky sea salt, mini chocolate chips, or chocolate curls. Each cupcake is now a masterpiece!

How to Serve Salted Caramel Chocolate Cupcakes

Garnishes

The right garnish transforms Salted Caramel Chocolate Cupcakes from delicious to downright irresistible. A drizzle of caramel sauce over the frosting adds glossy appeal, while a pinch of flaky sea salt or a scattering of chocolate curls gives each cupcake a bakery-style finish. For extra fun, try mini chocolate chips or even a little gold dust for celebration-worthy sparkle.

Side Dishes

While these cupcakes are stars on their own, they pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve them with strong coffee or a mug of hot cocoa for a cozy dessert spread, or alongside fresh berries for a pop of color and a refreshing contrast to their rich flavors.

Creative Ways to Present

Get playful with your presentation! Arrange Salted Caramel Chocolate Cupcakes on a tiered cake stand for a party, or serve each one in a fancy teacup for an intimate gathering. For gifting, tuck them into decorative boxes lined with parchment paper, or wrap each cupcake in clear cellophane with a ribbon for a sweet, homemade touch.

Make Ahead and Storage

Storing Leftovers

If you have any cupcakes left (though it’s rare!), store them covered in the refrigerator for up to three days. The caramel center stays gooey, and the frosting holds its shape beautifully. Let them sit at room temperature for about 30 minutes before enjoying for the best texture and flavor.

Freezing

Salted Caramel Chocolate Cupcakes freeze surprisingly well. Place unfrosted, unfilled cupcakes in an airtight container and freeze for up to two months. For best results, prepare the caramel filling and frosting fresh, then assemble after thawing, but you can also freeze filled and frosted cupcakes—just freeze on a tray first, then wrap individually.

Reheating

To freshen up cupcakes from the fridge, let them come to room temperature before serving. If you want to restore that just-baked warmth, pop an unfrosted cupcake in the microwave for 10 seconds. For frosted cupcakes, avoid microwaving, as it can melt the frosting—room temperature is best!

FAQs

Can I make Salted Caramel Chocolate Cupcakes without coffee?

Absolutely! While coffee deepens the chocolate flavor, you can substitute hot water instead. Your cupcakes will still be moist and delicious—perfect for anyone avoiding caffeine.

What’s the best way to core cupcakes for filling?

A small paring knife or a dedicated cupcake corer works wonders. Simply cut a small circle in the center, about halfway down, and gently remove it. If you want, pop the “lid” back on after filling for a seamless look.

Can I use store-bought caramel sauce for the filling?

You can, but melting soft caramels with cream gives you a thicker, gooier center that won’t soak into the cupcake. Store-bought caramel sauce is great for drizzling on top, though!

How do I make the frosting extra fluffy?

Beat the butter until it’s pale and creamy before adding the other ingredients, and whip the finished frosting for a couple of minutes on medium-high speed. This incorporates air and gives your frosting that dreamy, cloud-like texture.

Are Salted Caramel Chocolate Cupcakes suitable for special occasions?

Absolutely! These cupcakes are a hit at birthdays, holidays, potlucks, or anytime you want to impress. Their stunning look and amazing flavor make them perfect for celebrations of all kinds.

Final Thoughts

If you’re ready to fall in love with baking all over again, Salted Caramel Chocolate Cupcakes are the perfect place to start. With their luscious filling, heavenly frosting, and that irresistible salty-sweet finish, they’re guaranteed to bring smiles to everyone lucky enough to try them. Don’t be surprised if these cupcakes become your new signature treat—happy baking!

Salted Caramel Chocolate Cupcakes Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 45 minutes plus cooling time
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Deliciously rich and moist chocolate cupcakes filled with smooth salted caramel and topped with creamy salted caramel frosting. Perfectly balanced flavors of deep cocoa and sweet, salty caramel make these cupcakes an irresistible treat for any occasion.

Ingredients

Scale

For the Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot water or brewed coffee

For the Salted Caramel Filling:

1/2 cup soft caramels (about 12 pieces)
2 tablespoons heavy cream
Pinch of sea salt

For the Frosting:

1/2 cup unsalted butter, softened
1/2 cup salted caramel sauce (homemade or store-bought)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Optional Garnish:

Extra caramel drizzle
Flaky sea salt
Mini chocolate chips
Chocolate curls

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
Make the Batter: Gradually add the wet ingredients into the dry ingredients, mixing gently. Stir in the hot water or brewed coffee until fully combined. The batter will be thin, which is normal.
Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before adding the filling and frosting.
Prepare Salted Caramel Filling: In a microwave-safe bowl, melt the soft caramels with heavy cream in 30-second intervals, stirring until smooth. Stir in a pinch of sea salt to enhance the flavor.
Fill the Cupcakes: Use a small knife or cupcake corer to remove the center of each cooled cupcake. Spoon about 1 teaspoon of the salted caramel filling into each hollow.
Make the Frosting: Beat the softened unsalted butter until creamy using a hand or stand mixer. Add the salted caramel sauce, powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy, about 2 to 3 minutes.
Frost the Cupcakes: Pipe or spread the caramel frosting onto the filled cupcakes evenly, covering the tops beautifully.
Garnish and Serve: For an extra touch, drizzle additional caramel sauce over the frosted cupcakes and sprinkle with flaky sea salt, mini chocolate chips, or chocolate curls as desired. Serve and enjoy!

Notes

You can prepare the salted caramel filling and frosting ahead of time and refrigerate them. Just bring to room temperature before using for easier spreading and filling.
These cupcakes are best served the same day they are filled and frosted for optimal freshness.
Store any leftovers covered in the refrigerator for up to 3 days.
To enhance the chocolate flavor, use brewed coffee as the hot liquid in the batter instead of water.
Make sure cupcakes are completely cooled before filling and frosting to prevent melting.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American