Chocolate Caramel Cupcakes with Rich Frosting and Decadent Caramel Drizzle Recipe

Introduction

These Chocolate Caramel Cupcakes combine rich cocoa flavor with a luscious caramel surprise. Moist, tender, and topped with a silky frosting, they’re perfect for any chocolate lover looking for a sweet treat with a salty-sweet twist.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 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
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 cup boiling water
• 6 tablespoons salted butter (softened, for frosting)
• 1/3 cup cocoa powder (for frosting)
• 1 1/2 cups powdered sugar (for frosting)
• 3 to 4 tablespoons heavy cream (for frosting)
• 3/4 cup granulated sugar (for caramel)
• 6 tablespoons salted butter (for caramel)
• 1/2 cup heavy cream (for caramel)
• 1 teaspoon vanilla extract (for caramel)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners and optionally spray lightly with non-stick spray.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar until smooth and lump-free.
3. Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined and shiny.
4. Step 4: Pour the wet ingredients into the dry mixture and gently fold with a spatula until smooth. Don’t overmix; it’s normal if the batter is a bit thick.
5. Step 5: Dissolve instant espresso powder in boiling water. Slowly stir this into the batter, mixing gently to avoid splashes.
6. Step 6: Fill each cupcake liner about two-thirds full. Bake for 16–18 minutes, checking at 16 minutes with a toothpick—it should come out clean or with a few crumbs.
7. Step 7: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and 2 tablespoons heavy cream. Mix slowly to avoid sugar clouds. Gradually add the remaining powdered sugar and cream, adjusting for texture until soft and pipeable.
9. Step 9: Make the caramel sauce by sprinkling granulated sugar into a dry saucepan over medium heat. Stir gently as it melts and turns golden. Remove from heat, whisk in butter carefully, then slowly add heavy cream while whisking. Return to heat and cook for 1 minute, then remove and stir in vanilla. Let cool slightly.
10. Step 10: Pipe a thick circle of frosting on each cupcake, leaving a hollow center to hold the caramel.
11. Step 11: Spoon a small dollop of caramel sauce into the frosting center. Allow frosting to set slightly before serving. Enjoy your delicious chocolate caramel cupcakes!

Tips & Variations

• For an extra depth of flavor, use brewed coffee instead of boiling water when dissolving the espresso powder.
• Spraying cupcake liners lightly with non-stick spray helps the cupcakes release easily after baking.
• Adjust the amount of heavy cream in the frosting for a thicker or thinner consistency depending on your preference.
• Try sprinkling a pinch of flaky sea salt over the caramel for an enhanced salty-sweet contrast.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days, but allow cupcakes to come to room temperature before serving. If caramel thickens after refrigeration, warm slightly before using. The frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Yes, substituting brewed coffee for boiling water to dissolve the espresso powder will deepen the chocolate flavor without adding coffee intensity.

How do I prevent the caramel from crystallizing?

Make sure to stir gently and avoid splashing sugar on the saucepan sides. Using a wet pastry brush to wash down sugar crystals can help keep the caramel smooth and silky.

Chocolate Caramel Cupcakes with Rich Frosting and Decadent Caramel Drizzle Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These Chocolate Caramel Cupcakes combine rich chocolate flavor with a luscious homemade caramel sauce, topped with a creamy cocoa frosting. Moist and tender with a perfect balance of sweet and salty, these cupcakes are a decadent treat you can’t resist. Ideal for celebrations or whenever you’re craving a delightful chocolate caramel dessert.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 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
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 cup boiling water

Chocolate Frosting

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

Caramel Sauce

• 3/4 cup granulated sugar
• 6 tablespoons salted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and lightly spray them with non-stick spray to ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder (sifted and lump-free), baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and glossy.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula until the batter is smooth. Be careful not to overmix.
5. Incorporate Espresso: Dissolve the instant espresso powder in boiling water. Slowly stir this into the batter, whisking gently to deepen the chocolate flavor without coffee overpowering.
6. Fill Cupcake Liners and Bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–18 minutes, checking with a toothpick at 16 minutes; it should come out clean or with a few crumbs attached.
7. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Prepare Frosting: Beat softened butter in a bowl until creamy. Add cocoa powder, half of the powdered sugar, and a tablespoon of heavy cream. Mix on low speed, then gradually add remaining powdered sugar and cream, adjusting to a soft, pipeable consistency. Add vanilla extract and mix to combine.
9. Make Caramel Sauce: In a dry saucepan over medium heat, sprinkle the granulated sugar and stir gently until it melts evenly and turns a golden amber color. Remove from heat and whisk in butter carefully. Slowly pour in heavy cream while whisking—the mixture will bubble. Return to heat for another 60 seconds while stirring. Remove from heat, stir in vanilla extract, and allow to cool slightly until thickened.
10. Frost Cupcakes: Pipe a thick circle of chocolate frosting on each cupcake, leaving a hollow center to create a “caramel nest.”
11. Add Caramel Sauce: Spoon a small dollop of the caramel sauce into the frosting hollow on each cupcake. Let the frosting set slightly before serving to prevent dripping.

Notes

• For best results, ensure the cocoa powder in the dry mix is sifted to avoid lumps.
• Use boiling water to dissolve espresso powder to enhance chocolate depth without adding a strong coffee taste.
• Fill cupcake liners about two-thirds full to provide enough room for rising without overflow.
• Carefully watch the caramel sugar as it melts to avoid burning; remove promptly once golden.
• Allow caramel sauce to cool slightly before adding to the cupcakes to prevent melting the frosting.
• A tiny spray of non-stick inside liners can help cupcakes release easily after baking.
• Adjust heavy cream in frosting to achieve your preferred texture, either thicker for piping or thinner for spreading.

Keywords: chocolate cupcakes, caramel sauce, homemade frosting, chocolate caramel dessert, baked cupcakes, chocolate espresso cupcakes