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Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes

Moist chocolate cupcakes filled with caramel and topped with rich chocolate buttercream
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

INGREDIENTS

Chocolate Cupcakes

  • 1.25 cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • ½ cup hot coffee or hot water.

Caramel Filling

  • ¾ cup thick caramel sauce or dulce de leche
  • 2 tbsp heavy cream
  • ¼ tsp fine salt.

Chocolate Buttercream

  • ¾ cup unsalted butter softened
  • 2.5 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tbsp heavy cream plus more as needed
  • 1.5 tsp vanilla extract
  • pinch of fine salt.

Garnish

  • caramel sauce for drizzling
  • chocolate curls or mini chocolate chips
  • flaky sea salt optional.

INSTRUCTIONS

Bake Cupcakes

  • Heat oven to 350 F and line a 12 cup muffin pan with paper liners
  • whisk flour sugar cocoa baking soda baking powder and salt
  • whisk eggs oil buttermilk and vanilla then add to dry ingredients
  • whisk in hot coffee until batter is smooth and thin
  • divide batter evenly among liners about two thirds full
  • bake until a toothpick comes out mostly clean 16 to 20 minutes
  • cool 5 minutes in pan then cool completely on a rack.

Fill and Frost

  • Stir caramel with heavy cream and salt until smooth and spoonable
  • core each cooled cupcake using a small knife or cupcake corer leaving the bottom intact
  • fill each with 1 to 2 tsp caramel
  • beat butter until creamy then mix in powdered sugar and cocoa and beat until fluffy
  • add cream vanilla and salt and beat 2 to 3 minutes adjusting with more cream as needed
  • pipe or spread frosting on cupcakes
  • drizzle with caramel and finish with chocolate and optional flaky salt.

Notes

1. Use dulce de leche for a thicker less runny filling 2. freeze cupcakes 10 minutes before coring for cleaner holes 3. add 1 to 2 tsp espresso powder to intensify chocolate flavor 4. swap buttermilk with 0.5 cup milk plus 1.5 tsp lemon juice rested 5 minutes 5. store airtight at room temperature 1 day or refrigerate up to 4 days and bring to room temperature before serving

Nutrition

Calories: 430kcal | Carbohydrates: 56g | Protein: 4g | Fat: 22g