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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 34g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
