Chocolate Caramel Cupcakes with Creamy Frosting and Rich Caramel Sauce Recipe

Introduction

These Chocolate Caramel Cupcakes combine rich chocolatey goodness with a luscious homemade caramel sauce, creating a treat that’s simply irresistible. Perfectly moist cupcakes topped with silky frosting and a buttery caramel center make this dessert a total crowd-pleaser.

Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• ½ cup vegetable oil
• ½ cup milk
• ¼ cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• For the frosting:
• ½ cup salted butter, softened
• ¼ cup cocoa powder
• 2 cups powdered sugar
• 2–3 tablespoons heavy cream
• For the caramel sauce:
• ¾ cup granulated sugar
• 6 tablespoons salted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and lightly spray the liners with non-stick spray for easy removal.
2. Step 2: In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt until smooth and lump-free.
3. Step 3: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until fully combined and glossy.
4. Step 4: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until the batter is smooth; it may seem thick or stubborn, which is normal.
5. Step 5: Dissolve the instant espresso powder in boiling water and slowly stir it into the batter to enhance the chocolate flavor without adding coffee taste.
6. Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 16–18 minutes, starting to check doneness at 16 minutes with a toothpick; it should come out clean or with a few moist crumbs.
7. Step 7: Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Step 8: For the frosting, beat the softened butter until creamy. Add cocoa powder, half the powdered sugar, and a tablespoon of heavy cream. Mix on low, then gradually add the rest of the powdered sugar and cream until smooth, silky, and pipeable. Adjust cream or sugar to taste.
9. Step 9: To make the caramel sauce, sprinkle granulated sugar into a dry saucepan over medium heat. Stir gently until the sugar melts evenly and turns golden. Remove from heat, carefully whisk in the butter until melted, then slowly add the heavy cream while whisking. Return to heat for 60 seconds, remove, add vanilla, and let cool slightly.
10. Step 10: Pipe a thick circle of frosting on each cupcake, leaving a hollow center to create a “caramel nest.” Make sure the ring is thick enough to hold the caramel without spilling.
11. Step 11: Spoon a small dollop of caramel sauce into the frosting hollow. Let the frosting set a bit so the caramel doesn’t sink or spill. Then enjoy your decadent cupcake!

Tips & Variations

• Sift or whisk your cocoa powder with dry ingredients to avoid lumps and ensure a smooth batter.
• Allow cupcakes to cool completely before frosting to prevent melting and caramel spills.
• Cook caramel slowly over medium heat to achieve perfect color and avoid burnt flavors.
• Use a generous amount of frosting to create a stable nest for the caramel center.
• For a deeper chocolate flavor, substitute boiling water with hot brewed coffee.
• Try sea salt flakes sprinkled over caramel for an added salty-sweet crunch.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture. Reheat briefly in a microwave if desired, but be cautious not to melt the frosting or caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

It’s best to bake cupcakes right after preparing the batter to ensure freshness and proper rise. However, you can prepare the dry and wet ingredients separately and combine them when ready to bake.

What if I don’t have instant espresso powder?

You can omit the espresso powder if you prefer, but it does deepen the chocolate flavor. Alternatively, replace the boiling water with strong brewed coffee for a similar effect.

Chocolate Caramel Cupcakes with Creamy Frosting and Rich Caramel Sauce Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

These Chocolate Caramel Cupcakes combine rich chocolate flavor enhanced by espresso powder with a luscious homemade caramel sauce and silky cocoa buttercream frosting. Perfectly moist cupcakes with a soft crumb are topped with a thick frosting ring that holds a glossy caramel center, making each bite a decadent treat you can’t resist.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (sifted)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/4 cup boiling water

Chocolate Frosting

• 1/2 cup salted butter, softened
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar, divided
• 3–4 tablespoons heavy cream

Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons salted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Get Your Oven and Pan Ready: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and optionally spray them lightly with non-stick spray to ensure easy cupcake release.
2. Whisk the Dry Goodies: In a large bowl, combine the all-purpose flour, sifted cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar. Whisk these ingredients thoroughly to ensure the cocoa powder is lump-free, creating a smooth base for the batter.
3. Mix the Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract together until smooth and shiny. The mixture may look loose but this is expected given the oil content.
4. Bring Wet and Dry Together: Pour the wet mixture into the dry ingredients. Gently fold using a spatula until you achieve a smooth, thick batter without overmixing. Scrape down the sides for even mixing.
5. Secret Chocolate Boost: Dissolve the instant espresso powder in boiling water. Slowly stir this solution into the cupcake batter, whisking gently to avoid splashes. This intensifies the chocolate flavor subtly without tasting like coffee.
6. Fill, Rise, and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 16 to 18 minutes. Begin checking at 16 minutes by inserting a toothpick; it should come out clean or with just a few moist crumbs.
7. Let Them Chill: Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make the Frosting Your Way: Beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and a small amount of heavy cream. Mix on low speed initially to prevent sugar from flying out. Gradually add the remaining powdered sugar and cream, mixing until the frosting is soft, silky, and pipe-friendly. Taste and adjust cream or sugar to preference.
9. Make the Caramel Sauce: Over medium heat, sprinkle granulated sugar into a dry saucepan. Stir gently and continuously until the sugar melts evenly and reaches a golden amber color. Remove from heat, carefully whisk in the salted butter (it will sizzle), then slowly add heavy cream while whisking. Return to medium heat and cook for another 60 seconds until thickened. Remove from heat, stir in vanilla extract, and allow to cool slightly.
10. Pipe Your Signature Frosting Circle: Using a piping bag, pipe a thick ring of chocolate frosting onto each cupcake, leaving a hollow center. This ring serves as the nest for the caramel filling to prevent spills.
11. Caramel Surprise: Spoon a small dollop of cooled caramel sauce into the hollow center of each frosting ring. Let the frosting set a bit to avoid caramel sinking or spilling. Enjoy your luscious chocolate caramel cupcakes!

Notes

• Sift cocoa powder or whisk it well with dry ingredients to prevent lumps and ensure smooth batter.
• Allow cupcakes to cool completely before frosting to prevent melting and leaking.
• Cook caramel slowly over medium heat to achieve perfect golden color and prevent burning.
• Pipe a thick frosting ring to hold caramel securely; thin rings will cause caramel to spill over.
• Check cupcakes at 16 minutes to avoid overbaking; a few moist crumbs on a toothpick mean they’re perfectly soft and moist.

Keywords: chocolate cupcakes, caramel sauce, chocolate frosting, espresso powder, homemade caramel, chocolate caramel cupcakes