Decadent Salted Caramel Cupcakes Recipe with Chocolate Filling
These salted caramel chocolate-filled cupcakes are indulgent treats with a gooey chocolate center and a luscious salted caramel frosting, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix the vegetable oil and sugar until combined. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix just until combined.
- Slowly pour in the hot coffee while stirring. The batter will be thin, but that’s fine.
- 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.
- Heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until smooth. Let cool slightly.
- 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.
- 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.
- 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