Decadent Salted Caramel Cupcakes Recipe with Chocolate Filling

Introduction

The first time I made these salted caramel chocolate-filled cupcakes, the warm aroma of caramel and chocolate swirling through my kitchen was enough to stop me in my tracks. You know the kind of smell that makes you pause, close your eyes, and just savor the moment? That’s exactly what happened. These cupcakes are not just desserts—they’re little pockets of indulgence that wrap you up in nostalgic comfort.

It all started on a chilly autumn afternoon when I wanted to recreate the flavors of my favorite caramel chocolate candy bars, but with a homemade twist. I vividly remember pulling them out of the oven, the tops domed perfectly, and the chocolate filling still warm and gooey. My family couldn’t resist stealing a few before they even cooled! (Can you blame them?)

These cupcakes have quickly climbed the ranks to become a household favorite, perfect for birthdays, potlucks, or even gifting. They’re dangerously easy to make, and trust me, once you try them, you’ll want to add them to your go-to recipe list. They’re like a warm hug in dessert form, and I’m so excited to share this recipe with you.

Why You’ll Love This Recipe

• Quick & Easy: These cupcakes come together in just over an hour, making them manageable for busy schedules.
• Simple Ingredients: No fancy, hard-to-find items—everything you need is likely already in your pantry.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a holiday celebration, or simply a sweet treat for yourself, these cupcakes are always a hit.
• Crowd-Pleaser: Everyone loves the combination of salted caramel and gooey chocolate. Adults and kids alike will rave about them.
• Unbelievably Delicious: The balance of sweet caramel and bittersweet chocolate is pure perfection, making every bite an experience to savor.

What sets this recipe apart is the surprise element—the luscious chocolate filling tucked inside. It’s the kind of treat that makes people exclaim, “Wow!” after their first bite. Plus, the salted caramel frosting is just the right level of indulgent without being overly sweet. These cupcakes are proof that homemade desserts can feel gourmet without the stress.

If you’re looking for comfort food that’s both impressive and easy to make, these salted caramel chocolate-filled cupcakes are perfect for you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and textures. Here’s everything you’ll need:

• For the cupcakes:
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) hot coffee (enhances the chocolate flavor, but doesn’t make it taste like coffee)
• For the chocolate filling:
  • ¾ cup (150g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream
• For the salted caramel frosting:
  • ½ cup (100g) granulated sugar
  • 2 tbsp water
  • ¼ cup (60ml) heavy cream
  • 1 stick (½ cup or 113g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • ½ tsp sea salt

Pro Tip: Use high-quality chocolate chips for the filling—they make all the difference. And if you’re out of buttermilk, just mix ½ cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes!

Equipment Needed

• Muffin tin (12-count)
• Mixing bowls
• Hand or stand mixer (or a sturdy whisk)
• Spatula
• Small saucepan (for caramel)
• Piping bag (or a zip-top bag with the corner snipped off)
• Cooling rack

If you don’t have a piping bag, don’t worry! A spoon can work in a pinch for adding the filling and frosting. And if you’re using an older muffin tin, I recommend greasing it well or using cupcake liners to prevent sticking.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease lightly.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a large bowl, mix the vegetable oil and sugar until combined. Add the eggs one at a time, followed by the vanilla extract.
4. Incorporate the dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix just until combined—don’t overmix!
5. Add coffee: Slowly pour in the hot coffee while stirring. The batter will be thin, but that’s perfectly fine.
6. Fill the cupcake liners: Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the chocolate filling: Heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until smooth. Let cool slightly.
8. Fill the cupcakes: Once the cupcakes have cooled completely, use a small knife or cupcake corer to create a hole in the center of each cupcake. Spoon or pipe the chocolate filling into the holes.
9. Make the salted caramel frosting: Heat the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Stop stirring and let it cook until the mixture turns amber. Remove from heat and slowly whisk in the heavy cream. Let cool for 10 minutes, then beat in the butter and powdered sugar until fluffy. Stir in the sea salt.
10. Frost and decorate: Pipe or spread the salted caramel frosting onto the filled cupcakes. If desired, drizzle extra caramel on top and sprinkle with a pinch of sea salt.

Cooking Tips & Techniques

• Don’t overmix: Overmixing the batter can make your cupcakes dense. Stir just until the ingredients are combined.
• Room temperature ingredients: Using room-temperature eggs and butter helps ensure a smoother batter and better rise.
• Prevent overbaking: Keep an eye on your cupcakes around the 18-minute mark. Overbaking can make them dry.
• Perfect caramel: Be patient when making the caramel for the frosting—don’t rush it, and don’t stir once it starts simmering.
• Filling cupcakes: If you don’t have a cupcake corer, use the back of a spoon to gently scoop out the centers.

These tips will help you avoid common pitfalls and ensure your cupcakes turn out perfectly every time.

Variations & Adaptations

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend suitable for baking.
• Dairy-Free Adaptation: Replace the buttermilk with almond milk mixed with vinegar, and use dairy-free butter and cream for the frosting.
• Seasonal Twist: Add a teaspoon of pumpkin spice to the batter for a fall-inspired flavor.
• Extra Chocolate Lovers: Use dark chocolate chips for a richer filling, and sprinkle chocolate shavings on top of the frosting.

Feel free to experiment and make this recipe your own. My personal favorite variation is swapping the salted caramel for a peanut butter frosting—absolutely heavenly!

Serving & Storage Suggestions

Serve these cupcakes at room temperature for the best flavor and texture. They pair beautifully with a cup of coffee, a glass of milk, or even a cozy mug of hot cocoa on a chilly day.

To store, place the cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to a week. If freezing, wrap them individually and keep them in the freezer for up to three months. Let them thaw in the fridge overnight before serving.

Reheat refrigerated cupcakes in the microwave for 10-15 seconds to soften the frosting and bring out the flavors.

Nutritional Information & Benefits

While these cupcakes are definitely a treat, they do have some redeeming qualities. The cocoa powder provides antioxidants, and using semi-sweet chocolate keeps the filling from being overly sugary. Nutritional estimates per cupcake:

• Calories: ~320
• Fat: ~15g
• Carbohydrates: ~40g
• Protein: ~3g

For those with dietary concerns, this recipe can be adjusted to be gluten-free or dairy-free as needed.

Conclusion

If you’re searching for a cupcake recipe that’s indulgent, delicious, and sure to impress, these salted caramel chocolate-filled cupcakes are the answer. They combine the perfect balance of textures and flavors, and there’s just something magical about discovering that gooey chocolate center.

Decadent Salted Caramel Cupcakes Recipe with Chocolate Filling

Print Recipe

These salted caramel chocolate-filled cupcakes are indulgent treats with a gooey chocolate center and a luscious salted caramel frosting, perfect for any occasion.

• Author: Amanda
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (120ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk
• ½ cup (120ml) hot coffee
• ¾ cup (150g) semi-sweet chocolate chips
• ¼ cup (60ml) heavy cream
• ½ cup (100g) granulated sugar
• 2 tbsp water
• ¼ cup (60ml) heavy cream
• 1 stick (½ cup or 113g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• ½ tsp sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease lightly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, mix the vegetable oil and sugar until combined. Add the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix just until combined.
5. Slowly pour in the hot coffee while stirring. The batter will be thin, but that’s fine.
6. Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until smooth. Let cool slightly.
8. Once the cupcakes have cooled completely, use a small knife or cupcake corer to create a hole in the center of each cupcake. Spoon or pipe the chocolate filling into the holes.
9. Heat the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Stop stirring and let it cook until the mixture turns amber. Remove from heat and slowly whisk in the heavy cream. Let cool for 10 minutes, then beat in the butter and powdered sugar until fluffy. Stir in the sea salt.
10. Pipe or spread the salted caramel frosting onto the filled cupcakes. If desired, drizzle extra caramel on top and sprinkle with a pinch of sea salt.

Notes

[‘Don’t overmix the batter to avoid dense cupcakes.’, ‘Use room-temperature eggs and butter for a smoother batter.’, ‘Keep an eye on the cupcakes around the 18-minute mark to prevent overbaking.’, ‘Be patient when making the caramel for the frosting—don’t rush it.’, ‘If you don’t have a cupcake corer, use the back of a spoon to gently scoop out the centers.’]

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Fat: 15
• Carbohydrates: 40
• Protein: 3

Keywords: Salted caramel cupcakes, chocolate-filled cupcakes, dessert recipe, easy cupcakes, homemade frosting