Dessertscakemehometonight5.0
Chocolate Caramel Cupcakes
These chocolate caramel cupcakes are the ultimate indulgence—rich, moist chocolate cupcakes topped with fluffy salted caramel buttercream frosting. Finished with a double drizzle of homemade caramel and chocolate ganache and a sprinkle of flaky sea salt, every bite delivers that perfect balance of sweet, salty, and chocolatey decadence.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- microwave
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the dark cocoa/dutch-process cocoa powder, semisweet chocolate chips, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract2 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ⅔-¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Salted Caramel Sauce
8
Make one batch of my salted caramel sauce for this recipe to use in the salted caramel buttercream frosting and as the caramel drizzle. You can make the caramel sauce up to 1 month in advance.
9
Salted Caramel Buttercream Frosting
10
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
11
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
12
Add in the salted caramel sauce, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbspvanilla extract2 tsp
13
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy.
14
Chocolate Ganache
15
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool to room temperature.
heavy cream2 tbsp
16
Assembling the Cupcakes
17
Fill a piping bag fitted with a Wilton 1M piping tip with the salted caramel buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes.
18
Use piping bags or squeeze bottles to drizzle the salted caramel sauce and chocolate ganache onto the frosted cupcakes. Sprinkle the cupcakes with flaky sea salt.
flaky sea salt2 tsp
Nutrition Facts
calories
461 kcal
fat Content
27 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
46 g
sodium Content
632 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
55 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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