Chocolate Caramel Cupcakes with Rich Frosting and Homemade Caramel Sauce Recipe

Introduction

These Chocolate Caramel Cupcakes are a perfect blend of rich chocolate and buttery caramel, creating a sweet treat that’s hard to resist. Moist, fluffy, and topped with a luscious caramel center, they’re sure to impress any dessert lover. Let’s dive into making these irresistible delights!

Ingredients

• 1 cup all-purpose flour
• 1/3 cup 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 vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1/4 cup boiling water
• For Frosting:
• 1/2 cup salted butter, softened
• 1/3 cup cocoa powder
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream
• For Caramel Sauce:
• 3/4 cup granulated sugar
• 6 tablespoons salted butter
• 1/3 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 optionally spray them lightly with non-stick spray for easy removal.
2. Step 2: In a large bowl, whisk together flour, sifted cocoa powder, baking powder, baking soda, and salt 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 glossy.
4. Step 4: Pour the wet ingredients into the dry and fold gently with a spatula until the batter is smooth, thick, and free of dry spots.
5. Step 5: Dissolve the instant espresso powder in boiling water. Slowly mix this into the batter, stirring gently to deepen the chocolate flavor without splashing.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, testing doneness with a toothpick at 16 minutes—it should come out clean or with a few crumbs.
7. Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Step 8: For the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and some heavy cream; mix slowly at first. Gradually add the remaining sugar and cream until the frosting is soft, silky, and easy to pipe. Adjust cream or sugar as needed.
9. Step 9: To make the caramel sauce, heat granulated sugar in a dry saucepan over medium heat, stirring gently until it melts evenly and turns golden. Remove from heat; carefully whisk in butter until melted and combined (it will sizzle). Slowly pour in heavy cream while whisking—expect bubbling and foaming. Return to heat for 60 seconds, 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 circle. Wait for the frosting to set slightly to avoid spilling, then enjoy your rich chocolate caramel cupcakes!

Tips & Variations

• Sift cocoa powder with your dry ingredients to avoid lumps and ensure a silky batter.
• Allow cupcakes to cool fully before frosting to prevent melting and caramel spills.
• Use medium heat when making caramel; slow melting gives a richer color and flavor without burning.
• Pipe frosting thickly to create a sturdy nest for the caramel center.
• For deeper chocolate flavor, substitute boiling water with hot brewed coffee when dissolving espresso powder.
• Try adding a pinch of sea salt atop the caramel for a salted caramel twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but bring to room temperature before serving for the best texture. Leftover caramel sauce can be refrigerated for up to a week and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes! Use dairy-free milk and butter substitutes for both the cupcakes and frosting. For the caramel, coconut cream can replace heavy cream, and a dairy-free butter alternative works well.

What if I don’t have instant espresso powder?

You can omit the espresso powder, but it enhances the chocolate flavor noticeably. Alternatively, use 1 tablespoon of strong brewed coffee cooled down instead of boiling water for a similar effect.

Chocolate Caramel Cupcakes with Rich Frosting and Homemade Caramel Sauce Recipe

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★★★★★

4.5 from 58 reviews

Indulge in these irresistibly rich Chocolate Caramel Cupcakes, perfectly moist and tender with a deep chocolate flavor enhanced by espresso powder. Topped with a silky cocoa buttercream and a luscious homemade salted caramel center, these cupcakes deliver a beautifully balanced sweet and salty experience that’s sure to delight any dessert lover.

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

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• ¼ cup granulated sugar
• 1 tsp instant espresso powder
• ¼ cup boiling water

Frosting

• ½ cup salted butter, softened
• ¼ cup cocoa powder
• 1 ½ cups powdered sugar
• 2–3 tbsp heavy cream

Caramel Sauce

• ½ cup granulated sugar
• 3 tbsp salted butter
• ¼ cup heavy cream
• ½ tsp 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 liners lightly with non-stick spray to ensure cupcakes release easily.
2. Whisk the Dry Goodies: In a large bowl, combine all-purpose flour, cocoa powder (sifted to remove lumps), baking powder, baking soda, and salt. Mix well until evenly distributed.
3. Mix the Wet Ingredients: In another bowl, whisk together the egg, milk, vegetable oil, vanilla extract, brown sugar, and granulated sugar until the mixture is smooth and glossy.
4. Bring Wet and Dry Together: Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until the batter is smooth and thick with no streaks of flour visible.
5. Secret Chocolate Boost: Dissolve the instant espresso powder in boiling water, then slowly add it to the batter, folding gently to incorporate without splashing. This deepens the chocolate flavor without overpowering.
6. Fill, Rise, and Bake: Divide the batter evenly into cupcake liners, filling about two-thirds full. Bake in the preheated oven for 16–18 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
7. Let Them Chill: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make the Frosting Your Way: Beat softened salted butter until creamy. Add cocoa powder, half the powdered sugar, and a tablespoon of heavy cream. Mix on low speed initially, then gradually add the remaining powdered sugar and cream until frosting is soft, smooth, and pipeable. Adjust cream or sugar as desired for texture and sweetness.
9. Make the Caramel Sauce: In a dry saucepan over medium heat, sprinkle granulated sugar and stir gently until it melts evenly and turns a golden amber color. Remove from heat; carefully whisk in butter until melted and combined. Slowly pour in heavy cream while whisking continuously—it will bubble and foam. Return to medium heat for 60 seconds, then remove from heat and stir in vanilla extract. Let cool slightly to thicken.
10. Pipe Your Signature Frosting Circle: Pipe a thick circular ring of frosting on each cooled cupcake, leaving a hollow center to hold caramel.
11. Caramel Surprise! Spoon a small dollop of caramel sauce into the center of each frosting ring. Let the frosting set slightly to secure the caramel. Serve and enjoy your rich, decadent cupcakes.

Notes

• Sift cocoa powder with dry ingredients to avoid lumps and ensure a silky batter.
• Let cupcakes cool completely before frosting to prevent melting and caramel spillage.
• Melt sugar slowly over medium heat to avoid burning and achieve a perfect golden caramel color.
• Pipe frosting thickly enough to contain caramel without spilling.
• Check cupcakes at 16 minutes; toothpick should come out with moist crumbs but not wet batter to avoid dry cupcakes.

Keywords: Chocolate cupcakes, caramel sauce, chocolate caramel cupcakes, cocoa cupcakes, homemade caramel, espresso powder in cupcakes