Caramel Chocolate Cupcakes

Introduction
Caramel Chocolate Cupcakes combine the richness of chocolate with the sweetness of caramel for an irresistible dessert. These cupcakes are a perfect balance of moist chocolate cake topped with creamy, smooth caramel frosting, making them a decadent treat for any occasion. Whether it’s a birthday celebration, a holiday gathering, or just a sweet craving, these cupcakes are sure to impress with their rich flavor profile and luscious texture. The addition of caramel provides a unique twist on traditional chocolate cupcakes, giving them a melt-in-your-mouth appeal that chocolate lovers and caramel enthusiasts alike will adore. Each bite offers a symphony of flavors, making these cupcakes a standout dessert that brings comfort and indulgence together in one delightful treat.

The History of Cupcakes
Cupcakes have a long and fascinating history that dates back to the 19th century. The term “cupcake” first appeared in 1828, referring to cakes baked in small cups or teacups, which made them much easier and quicker to bake compared to a traditional large cake. These small, individually portioned cakes were initially referred to as “number cakes” or “1234 cakes” due to the simplicity of their ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. The cupcake became popular in the United States, and by the 20th century, it had evolved into a widely beloved treat, especially in the form we know today, complete with rich frosting and a wide range of flavor variations. As baking became more accessible and home ovens became a standard fixture in kitchens, cupcakes became a fun, customizable dessert option. Over time, their popularity skyrocketed, particularly with the rise of specialty bakeries in the 21st century and the viral cupcake trends brought on by food bloggers and social media. Today, cupcakes are a staple for celebrations and casual gatherings, with an endless variety of flavors, fillings, and toppings to suit every taste.

Ingredients Breakdown
To create the perfect Caramel Chocolate Cupcakes, you’ll need the following key ingredients:
For the Chocolate Cupcake:

• All-purpose flour: Provides structure to the cake.
• Cocoa powder: Adds rich chocolate flavor, and you can opt for Dutch-processed cocoa powder for a smoother taste.
• Baking powder and baking soda: Help the cupcakes rise and achieve the desired light, airy texture.
• Granulated sugar: Sweetens the cupcakes and helps them retain moisture.
• Butter: Adds richness and tenderness to the cupcake batter.
• Eggs: Bind the ingredients together and help with the structure of the cake.
• Buttermilk: Gives the cupcakes a slight tang and contributes to the moist texture.
• Vanilla extract: Enhances the overall flavor of the cake.
• Coffee or boiling water: Enhances the chocolate flavor and helps create a moist, tender crumb.

For the Caramel Frosting:

• Unsalted butter: Forms the base of the frosting, giving it a smooth texture.
• Brown sugar: The key to caramel flavor, adding both sweetness and depth.
• Heavy cream: Helps achieve a smooth, creamy frosting consistency.
• Powdered sugar: Sweetens and thickens the frosting to the right consistency.
• Vanilla extract: Enhances the caramel flavor.
• Salt: Balances the sweetness of the frosting and brings out the richness of the caramel.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Carefully pour in the coffee or boiling water and stir until smooth. The batter will be thin, but this is normal.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
8. For the caramel frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes until it starts to bubble.
9. Add the heavy cream and bring to a simmer, stirring constantly. Cook for another 2-3 minutes, then remove from heat and let cool for 5 minutes.
10. Slowly add the powdered sugar, vanilla extract, and salt, mixing until smooth. Allow the frosting to cool completely and thicken before using.
11. Once the cupcakes are completely cooled, frost them with the caramel frosting using a piping bag or a flat-edge knife. Decorate with a drizzle of caramel or additional toppings like chocolate chips or crushed nuts for extra flair.

Tips for the Perfect Caramel Chocolate Cupcakes

• Room temperature ingredients: Make sure that your eggs, milk, and butter are at room temperature before starting. This will ensure a smoother batter and better texture in the cupcakes.
• Don’t overmix the batter: Mix the wet and dry ingredients just until combined. Overmixing can lead to dense cupcakes.
• Check doneness early: Start checking the cupcakes at the 18-minute mark. If a toothpick comes out clean, they’re ready.
• Cool completely before frosting: Ensure the cupcakes are fully cooled before frosting to avoid melting the caramel frosting.
• Customize the frosting: If you like a stronger caramel flavor, cook the caramel frosting for a little longer until it thickens more before adding powdered sugar.
• Drizzle extra caramel: For added decadence, drizzle extra homemade or store-bought caramel sauce over the frosted cupcakes.

Variations and Customizations

• Add a caramel center: For an extra caramel punch, add a spoonful of caramel sauce to the center of the cupcakes before baking. This creates a gooey surprise inside each bite.
• Use chocolate ganache frosting: If you prefer more chocolate, swap the caramel frosting for a rich chocolate ganache made from heavy cream and chocolate.
• Nuts: Add crushed pecans or walnuts to the frosting or sprinkle them on top for added crunch and flavor.
• Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend and ensure the other ingredients are also gluten-free to accommodate those with dietary restrictions.
• Use white chocolate: For a twist, try using white chocolate in place of dark or milk chocolate for a different flavor profile.

Health Considerations and Nutritional Value
While Caramel Chocolate Cupcakes are undeniably indulgent, they are best enjoyed in moderation. The combination of butter, sugar, and cream makes these cupcakes high in calories, fat, and sugar, so it’s important to keep portion sizes in check. For a lighter version, you could substitute some of the butter and cream with Greek yogurt or reduce the amount of sugar in both the cupcake batter and frosting. However, these modifications will alter the texture and flavor of the cupcakes, so if you prefer the classic taste and richness, it’s best to savor them as an occasional treat.

FAQ

1. Can I make the cupcakes ahead of time?
   Yes, you can bake the cupcakes a day ahead of time and store them in an airtight container at room temperature. Frost them the day of serving for the freshest taste.
2. How do I store leftover cupcakes?
   Leftover cupcakes should be stored in an airtight container at room temperature for up to 2-3 days. You can also store them in the refrigerator for 3-5 days if needed.
3. Can I freeze these cupcakes?
   Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature before frosting.
4. Can I use store-bought caramel sauce for the frosting?
   While homemade caramel sauce gives the best results, you can use store-bought caramel sauce in a pinch. Just make sure it’s thick and rich enough for frosting consistency.
5. How do I make the caramel frosting thicker?
   If the frosting is too runny, let it cool a bit longer or add more powdered sugar to achieve the desired consistency.

Caramel Chocolate Cupcakes

Caramel Chocolate Cupcakes are a decadent treat with rich chocolate cake and creamy caramel frosting. Perfect for special occasions, these cupcakes combine the best of both worlds, satisfying your chocolate and caramel cravings in one delicious bite.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 22 minutes mins

Total Time 57 minutes mins

Servings 12

Ingredients

  

For the Cupcakes

• 130 g plain flour all-purpose flour (1 cup / 4.6 oz)
• 40 g Dutch-process cocoa powder ⅓ cup / 1.4 oz
• ½ teaspoon baking powder
• ¼ teaspoon baking soda bicarb soda
• ¼ teaspoon salt
• 113 g unsalted butter melted (½ cup / 4 oz / 1 stick)
• ½ cup white granulated sugar 100 g / 3 ½ oz
• ½ cup packed dark brown sugar 100 g / 3 ½ oz
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• ¾ cup buttermilk 180 ml

For the Caramel

• 250 g store-bought chewy caramels ~9 oz, see notes
• ½ cup thickened cream heavy cream (125 ml)
• 1 teaspoon sea salt flakes optional, see notes

For the Caramel Buttercream

• 170 g unsalted butter softened (6 oz / 1 ½ sticks / ¾ cup)
• 2 tablespoons dark brown sugar 8 tsp, see notes
• 2-2 ½ cups icing sugar powdered sugar (260 g – 325 g / ~9.2 – 11 ½ oz)
• 1 teaspoon vanilla extract
• 2 tablespoons thickened cream heavy cream (see notes)
• ¼ teaspoon fine sea salt

Instructions

 

For the Chocolate Cupcakes:

• Preheat your oven to 180°C (160°C fan) / 350°F and line your muffin tins with paper cases.
• In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Mix well to combine.
• In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl after each addition, and beating well after each. Add the vanilla and beat to combine.
• Add ⅓ of the flour mixture to the butter and sugar mixture. Stir gently until just combined. Then, add half of the buttermilk, mixing gently again. Continue alternating with the flour and buttermilk until everything is incorporated. Be careful not to overmix, as this can lead to dense and tough cupcakes.
• Fill the cupcake cases about ⅔ full and bake in the oven for 18-23 minutes (see notes). Turn the pan around halfway through baking to ensure even cooking. When a skewer inserted comes out with only a few crumbs, they’re done.
• Cool in the tin for 5 minutes before turning the cupcakes out onto a cooling rack.

For the Caramel:

• Place the unwrapped caramels and cream in a saucepan over low heat. Stir until the caramels melt and the mixture becomes smooth. Add the salt, if using, and stir it through. Let the caramel cool before using.
• For the Caramel Buttercream:
• Beat the butter and brown sugar together until light and fluffy (4-5 minutes), scraping down the sides of the bowl as needed. Make sure to beat long enough to dissolve the sugar properly.
• Add ½ cup (125 ml) of the cooled caramel sauce, the vanilla, and the salt (if using), and beat well to combine.
• With the mixer on low, add the icing sugar, a ¼ at a time, leaving ½ cup aside to adjust the consistency as needed. Mix until fully incorporated, then beat on medium-high speed for 2 minutes, scraping down the bowl occasionally.
• Finally, add the cream and beat for 30-40 seconds to combine.

To Assemble:

• Cut a hole in the top of each cupcake using a cupcake corer or a paring knife. Fill each hole with about 1-2 teaspoons of caramel sauce. Optionally, you can top the hole with a little bit of the cake offcuts.
• Pipe the caramel buttercream on top of the cupcakes.
• Drizzle with the leftover caramel and melted chocolate.
• Please take a moment to leave a comment & rating—it’s appreciated and incredibly helpful.

Notes

Tablespoons: I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons). Make sure to check your tablespoon before measuring.
Optional Sea Salt Flakes: Adding sea salt flakes will give your caramel a salted caramel flavor.
Caramels: This homemade caramel is delicious and easy to make, but it might not be the most budget-friendly option. You can also use store-bought caramel sauce or make your own homemade caramel sauce.
For Best Results: Always weigh ingredients like flour and sugar for accuracy. Kitchen scales are affordable, but if you don’t have one, use the spoon and level method (do not scoop the flour directly).
Oven Variances: Every oven is different, and the type of muffin pan used can also affect the baking time. In my oven, silicone molds take around 22-23 minutes to fully bake the cupcakes. Begin checking for doneness around 18 minutes.
Nutrition: The nutrition details are approximate—scroll below the recipe for the full nutritional information.