These chocolate caramel cupcakes are moist chocolate cupcakes that are filled with a homemade salted caramel sauce and topped with a caramel buttercream frosting. I even drizzled on melted chocolate!
These chocolate cupcakes with caramel filling were made for both chocolate and caramel lovers.
The caramel filling is my homemade salted caramel that pairs perfectly with the chocolate flavor of the cupcake. It's also used to make my easy caramel buttercream frosting!
Looking for more caramel desserts? Then check out these: no bake salted caramel cheesecake, caramel apple donuts, and mini caramel apple cheesecakes.
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Why You'll Love These Cupcakes
- You can taste both chocolate and caramel with every bite.
- The chocolate cupcakes are rich and decadent.
- They're filled with salted caramel.
- The buttercream frosting is smooth and creamy.
- The caramel is homemade and super easy to make!
The combination of chocolate and caramel proved a perfect match within these delicious cupcakes!
I've also got these salted caramel filled cupcakes that feature a brown sugar cupcake instead of chocolate.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- Cocoa Powder: I used unsweetened cocoa powder but you could also use any dutch-processed or natural cocoa powder (like Hershey's).
- Oil: Use either canola or vegetable oil.
- Salted Caramel: You can buy your own at the store or use my recipe for how to make caramel sauce at home.
- Heavy Whipping Cream: This is a must for the caramel. For the frosting, you could substitute it with either milk or heavy cream.
- Chocolate Chips: I used semi-sweet for the chocolate drizzle.
Instructions
Here are the step by step instructions on how to make these caramel filled cupcakes.
Step 1: Make the caramel. Melt the sugar in a medium saucepan over medium heat. Remove from the heat and whisk in the butter. Then whisk in the heavy whipping cream.
Add the salt and vanilla extract and mix until combined. Cool completely.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the egg, milk, warm water, oil, and vanilla extract.
Step 4: Combine the ingredients. Add the flour mixture into the wet ingredients and whisk until combined.
Step 5: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Make the frosting. In a large bowl of an electric mixer using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed. Then pour in a ¼ cup of the cooled salted caramel sauce.
Increase the speed to high and mix until smooth and creamy.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Fill the center of each cupcake with the cooled caramel sauce.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Then, drizzle on the melted chocolate over the top of each cupcake.
Storage Tips
Keep any leftover cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Caramel: Make the caramel sauce first so it has plenty of time to cool before you need it.
- Cupcake Pan: Prep two 12-count muffin pans with cupcake liners. This recipe makes 16 cupcakes.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then spoon in the caramel into each hole.
Recipe FAQs
This is because your butter and heavy whipping cream wasn't at room temperature.
You certainly can, but I prefer making my own since it's so easy!
I love using unsweetened cocoa powder. It's a dark chocolate cocoa powder and it offers a more rich chocolate flavor when compared to dutch-processed or natural cocoa powder. Whatever you prefer will also be good too!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Chocolate Caramel Cupcakes
Equipment
- Two 12-Count Muffin Pans
- Mixing Bowls
- Electric Stand Mixer
- Saucepan
- Piping Bag & Tips
Ingredients:
Salted Caramel Sauce
- 1 cup sugar (make sure it's labeled "pure cane")
- 6 tablespoons unsalted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup milk
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
Salted Caramel Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup salted caramel sauce
- ½ cup semi-sweet chocolate chips, melted
Instructions:
Salted Caramel Sauce
- In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
- Add the cubed butter and constantly whisk it until melted. Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
- Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.
Chocolate Cupcakes
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 16 cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
Salted Caramel Frosting
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then pour in a ¼ cup of the cooled salted caramel sauce. Increase the speed to high and mix until smooth and creamy (1-2 minutes).
Assemble
- In a small heat-safe bowl, melt the chocolate chips in 20-second intervals until melted. Set aside.
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the salted caramel sauce.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Drizzle on the melted chocolate over the tops of each cupcake.
- Keep any leftover cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
The richness of the chocolate cupcake pairs so well with the salted caramel filling.