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Caramel Chocolate Cupcakes

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.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
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.