Chocolate Caramel Poke Cupcakes are moist chocolate cupcakes soaked with a caramel-condensed milk filling and topped with a whipped chocolate frosting. They’re rich, soft, and messy in the best way, with that caramel-in-the-cake thing that makes boxed mix taste more homemade.
I like these chilled because the filling sets up a bit and the frosting holds its shape. The combo of deep chocolate, salty caramel (if you add the salt), and fluffy cocoa whipped cream is one of those flavors I never get tired of.
These are especially good for parties and potlucks when you want a dessert that looks finished with very little fuss. I’ll usually add toffee bits on top if I have them, but mini chips are great too.
Why You’ll Love This Recipe
Fast and Easy: Starting with cake mix keeps it simple, but the poke-and-soak makes the cupcakes taste like you did a lot more work.
Super Moist: The caramel condensed milk mixture soaks right into the cake, so the cupcakes stay soft even after chilling.
Chocolate + Caramel: It’s a classic combo for a reason, and the little caramel drizzle on top makes them look extra nice without much effort.
Make-Ahead Friendly: You can fill and chill the cupcakes ahead, then frost right before serving when you want them to look their best.
Easy to Dress Up: Toffee bits, mini chocolate chips, a pinch of flaky salt, or even a few sprinkles all work depending on where you’re taking them.
Ingredients You’ll Need
Chocolate Cupcakes
- Chocolate cake mix: I use a standard boxed mix here for speed and consistency. Any “moist” style chocolate mix works fine.
- Eggs: These give the cupcakes structure so they can handle being poked and filled without falling apart.
- Water: Plain water is totally fine since the caramel filling and frosting bring plenty of richness.
- Vegetable oil: Oil keeps cupcakes softer than butter, especially after they’ve been refrigerated.
Caramel Poke Filling
- Sweetened condensed milk: This is the thick, sweet base that makes the filling soak in and set up slightly once chilled.
- Caramel sauce: Use a pourable caramel sauce (jarred is perfect). If yours is really thick, warm it just a little so it mixes easily.
- Kosher salt: Optional, but I like a little salt here to keep the caramel from tasting flat.
Topping and Garnish
- Heavy whipping cream: This whips up into a light frosting that still feels rich. Keep it cold so it whips quickly.
- Powdered sugar: Sweetens and helps the whipped cream hold its shape.
- Unsweetened cocoa powder: Gives the frosting a real chocolate flavor without making it too heavy.
- Vanilla extract: Just a little makes the chocolate taste more rounded.
- Mini chocolate chips: Optional, but nice for texture on top. I like minis because they don’t overwhelm the frosting.
- Toffee bits: Optional, and honestly my favorite garnish for these. They add crunch and a buttery toffee flavor.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line two 12-cup muffin pans with liners.
- Mix the batter: Whisk the cake mix, eggs, water, and oil until smooth, then let the batter rest for 2 minutes.
- Fill the liners: Divide the batter between liners, filling each about two-thirds full.
- Bake: Bake for 16 to 20 minutes, until a toothpick comes out with a few moist crumbs.
- Cool the cupcakes: Cool in the pan for 5 minutes, then move cupcakes to a rack and cool for about 10 minutes.
- Poke the cupcakes: Poke each cupcake 6 to 8 times with the handle of a wooden spoon or a thick skewer, going about two-thirds of the way down.
- Mix the filling: Whisk the sweetened condensed milk with the caramel sauce and salt (if using) until smooth.
- Add the filling: Spoon about 1 tablespoon filling over each cupcake and let it soak into the holes.
- Chill to set: Refrigerate the filled cupcakes for 30 minutes so they firm up a bit.
- Whip the frosting: Whip the heavy cream, powdered sugar, cocoa powder, and vanilla to stiff peaks.
- Frost the cupcakes: Pipe or spread the frosting over the chilled cupcakes.
- Finish and chill: Drizzle with more caramel and sprinkle with toffee bits or mini chocolate chips, then refrigerate 15 minutes before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the batter rest for a couple minutes. It sounds small, but it helps the mix hydrate and the cupcakes bake up more evenly.
Don’t poke all the way to the bottom. Going about two-thirds down keeps the filling inside the cupcake instead of pooling in the liner.
Warm the caramel just a little if it’s thick. You want it pourable so it mixes smoothly with the condensed milk, but don’t use it hot or it can make the cupcakes gummy.
Chill before frosting. The cupcakes are easier to frost once the filling has had time to settle, and the whipped cream holds up better on a cold cupcake.
Whip to stiff peaks. Stop when the frosting stands up on the whisk. If it’s too soft, it will slide around once you drizzle the caramel.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. It’s especially nice if you added the little pinch of salt to the caramel.
- Coffee: Serve with hot coffee or espresso drinks if you want something not as sweet alongside. I like these most with plain coffee.
- Ice cream: If you’re serving these as a plated dessert, add a small scoop of vanilla ice cream on the side and a little extra caramel drizzle.
- Fruit: Strawberries or raspberries are nice on the plate with these. The fresh fruit keeps things from feeling too heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftover cupcakes covered in the fridge for up to 4 days. The frosting and filling do better chilled, so these are an easy grab-and-go dessert.
You can make the cupcakes and fill them ahead, then keep them covered in the fridge. I usually frost them the day I’m serving so the topping looks clean and fluffy.
If you want to freeze them, I’d suggest freezing unfrosted cupcakes after they’re filled and set. Thaw in the fridge overnight, then frost before serving.
The caramel will thicken more as it sits, especially when cold. That’s normal, and it actually makes the cupcakes easier to serve.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use dulce de leche instead of caramel sauce?
Yes. Dulce de leche works really well here and has a deeper caramel flavor. If it’s very thick, warm it slightly so it whisks smoothly with the sweetened condensed milk.
Do I have to refrigerate poke cupcakes?
For this recipe, yes, I recommend it. The filling and whipped cream frosting both hold up better chilled, and the cupcakes are less messy to eat once the filling has set.
Can I use whipped topping instead of homemade whipped frosting?
You can. Use one 8-ounce tub of whipped topping and fold in about 2 tablespoons cocoa powder. It’s a good shortcut if you’re short on time.
How do I keep the filling from pooling in the liners?
Don’t poke all the way to the bottom, and go slow when spooning the filling on top. If a cupcake seems like it’s already soaked, stop a little short and move on to the next one.
Can I make these as a sheet cake instead?
Yes, this works well in a 9×13-inch pan. Bake according to the cake mix timing for a 9×13, poke all over, pour the filling evenly, then chill and frost like you would for the cupcakes.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Caramel Poke Cupcakes
INGREDIENTS
Chocolate Cupcakes
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1 by 2 cup vegetable oil.
Caramel Poke Filling
- 1 can sweetened condensed milk 14 oz
- 3 by 4 cup caramel sauce plus more for drizzle
- 1 by 2 tsp kosher salt optional.
Topping and Garnish
- 2 cups heavy whipping cream
- 1 by 3 cup powdered sugar
- 1 by 4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 by 2 cup mini chocolate chips optional
- 1 by 2 cup toffee bits optional.
INSTRUCTIONS
Bake Cupcakes
- preheat oven to 350 degrees F and line two 12 cup muffin pans with liners
- whisk cake mix eggs water and oil until smooth then rest batter 2 minutes
- fill liners about two thirds full and bake until a toothpick comes out with a few moist crumbs 16 to 20 minutes
- cool cupcakes in pan 5 minutes then transfer to a rack and cool 10 minutes.
Poke and Fill
- poke each cupcake 6 to 8 times with the handle of a wooden spoon or a thick skewer going about two thirds down
- whisk sweetened condensed milk with caramel sauce and salt if using
- spoon about 1 tablespoon filling over each cupcake letting it soak into the holes then refrigerate 30 minutes to set.
Frost and Finish
- whip heavy cream powdered sugar cocoa and vanilla to stiff peaks
- pipe or spread frosting over chilled cupcakes
- drizzle with additional caramel and sprinkle with toffee bits or mini chocolate chips then refrigerate 15 minutes before serving for cleaner slices.
