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rich chocolate caramel cupcakes

Chocolate Caramel Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small saucepan
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 piping bag with round or star tip (optional)
  • 1 small spoon or melon baller

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup whole milk room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee or hot water
  • 3/4 cup soft caramel candies unwrapped
  • 3 tablespoon heavy cream for caramel filling
  • 1/2 cup unsalted butter for frosting; softened
  • 7/4 cup powdered sugar for frosting; sifted
  • 1/4 cup unsweetened cocoa powder for frosting
  • 1/4 teaspoon fine salt for frosting
  • 3 tablespoon heavy cream for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 2 tablespoon caramel sauce optional; for drizzling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat eggs, granulated sugar, and brown sugar until slightly thick and pale.
  • Add milk, vegetable oil, and vanilla extract to the egg mixture and mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Stir in the hot coffee or water until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • While cupcakes bake, place soft caramel candies and 3 tablespoons heavy cream in a small saucepan.
  • Heat over low, stirring frequently, until caramels are fully melted and the mixture is smooth, then cool until thickened but still spoonable.
  • For the frosting, beat softened butter until creamy and pale.
  • Add powdered sugar, cocoa powder, and salt to the butter and mix on low until mostly combined.
  • Add 3 tablespoons heavy cream and vanilla extract, then beat on medium-high until light and fluffy.
  • Once cupcakes are completely cool, use a small spoon or melon baller to remove a small plug from the center of each cupcake.
  • Spoon or pipe the cooled caramel filling into each hollowed center, filling almost to the top.
  • Pipe or spread chocolate frosting over each cupcake, covering the filled center.
  • Drizzle with caramel sauce on top if desired, then let cupcakes rest 15–20 minutes for flavors to set before serving.

Notes

For best results, avoid overmixing the batter to keep the cupcakes tender and watch bake time closely since chocolate cupcakes can dry out fast when overbaked. If the caramel filling seems too runny, let it cool a bit longer or briefly chill it so it thickens enough to stay in place. Room-temperature ingredients help the batter and frosting come together more smoothly, and sifting powdered sugar and cocoa powder prevents lumps in the frosting. Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is warm, letting them come back to room temperature before serving for the best texture and flavor.
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