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–+ servings
Caramel Chocolate Cupcakes

Decadent Caramel Chocolate Cupcakes for Sweet Celebration

Indulge in these Moist Caramel Chocolate Cupcakes featuring a rich chocolate flavor and gooey caramel center. Perfect for any celebration!
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Plain Flour Use all-purpose flour for best results.
  • 1/2 cup Dutch Process Cocoa Powder Unsweetened cocoa powder is a great substitute if unavailable.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Melted; can swap with vegetable oil for dairy-free.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar
  • 2 large Eggs Use room temperature for fluffiness.
  • 1 tsp Vanilla Extract
  • 1/2 cup Buttermilk Almond milk can be used for dairy-free.
For the Caramel Filling
  • 10 oz Store-bought Chewy Caramels Ensure they’re soft for easy melting.
  • 1/4 cup Thickened Cream Heavy cream works best.
  • 1/2 tsp Sea Salt Flakes Optional for salted caramel.
For the Buttercream
  • 1/2 cup Unsalted Butter Softened; at room temperature.
  • 1/2 cup Brown Sugar Adds caramel flavor.
  • 1 2 Icing Sugar
  • 1 tsp Vanilla Extract

Equipment

  • muffin tins
  • Mixing bowls
  • Whisk
  • cupcake corer
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line your muffin tins with paper cases.
  2. Sift together the plain flour, Dutch process cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the buttermilk until blended.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Fill each cupcake liner two-thirds full and bake for 18-23 minutes.
  6. While cupcakes cool, melt caramels and cream together in a saucepan over low heat until smooth.
  7. Beat the softened butter and brown sugar together for the buttercream. Gradually mix in icing sugar and vanilla until smooth.
  8. Hollow out the center of each cupcake, fill with caramel, and top with buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container in the fridge for up to one week. Allow to reach room temperature before serving.

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