Name: Chocolate Caramel Cupcakes with Rich Frosting and Homemade Caramel Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/3 cup boiling water; 1 teaspoon instant espresso powder; 1/2 cup (1 stick) salted butter, softened; 1/3 cup unsweetened cocoa powder; 1 1/2 to 2 cups powdered sugar; 2 to 3 tablespoons heavy cream; 3/4 cup granulated sugar; 6 tablespoons salted butter; 1/2 cup heavy cream; 1 teaspoon vanilla extract

Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

½ cup milk

¼ cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

½ cup boiling water

½ cup salted butter, softened (for frosting)

¾ cup powdered sugar (for frosting)

2 tablespoons cocoa powder (for frosting)

2–3 tablespoons heavy cream (for frosting)

¾ cup granulated sugar (for caramel sauce)

4 tablespoons salted butter (for caramel sauce)

½ cup heavy cream (for caramel sauce)

1 teaspoon vanilla extract (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Optionally, spray liners lightly with non-stick spray for easy removal.

Step 2: In a large bowl, whisk together all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt until smooth and lump-free.

Step 3: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined and glossy.

Step 4: Pour the wet ingredients into the dry mixture and fold gently with a spatula until smooth; the batter may be thick, which is normal.

Step 5: Dissolve instant espresso powder in boiling water. Slowly stir the espresso mixture into the batter, whisking gently to deepen the chocolate flavor without splashing.

Step 6: Divide batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, checking at 16 minutes with a toothpick—it should come out clean or with a few moist crumbs.

Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 8: For the frosting, beat softened butter until creamy. Add cocoa powder, half the powdered sugar, and 1 tablespoon heavy cream, mixing on low to avoid sugar dust. Gradually add remaining powdered sugar and cream, adjusting for a soft, pipeable texture.

Step 9: To make the caramel sauce, sprinkle granulated sugar evenly into a dry saucepan over medium heat. Stir gently at first until sugar melts and turns golden. Remove from heat and carefully whisk in butter—it will sizzle. Slowly add heavy cream while whisking; bubbles and foam are normal. Return to heat for 1 minute, then remove and stir in vanilla. Let cool slightly.

Step 10: Pipe a thick circle of frosting on each cupcake, leaving a small hollow in the center to create a “caramel nest.”

Step 11: Spoon a dollop of caramel sauce into the frosting hollow. Let the frosting set slightly before serving to keep the caramel in place. Enjoy your delicious surprise!

Tips & Variations

Sift cocoa powder with dry ingredients to avoid lumps and ensure a smooth batter.

Allow cupcakes to cool fully before frosting to prevent melting and caramel spills.

Use medium heat to melt sugar slowly for a rich, golden caramel without burnt notes.

Pipe a thick frosting ring to securely hold the caramel center and avoid spills.

For a mocha twist, replace boiling water with hot brewed coffee to enhance chocolate depth.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring cupcakes to room temperature before serving for the best texture. Reheat briefly in the microwave (about 10 seconds) only if desired, but avoid reheating after adding the caramel as it may melt and spill.

FAQs

Can I omit the espresso powder?

Yes, the espresso powder enhances the chocolate flavor but does not make the cupcakes taste like coffee. You can leave it out or replace the boiling water with hot brewed coffee for a similar effect.

How do I prevent the caramel from sinking through the frosting?

Pipe a thick, even ring of frosting with a hollow center to hold the caramel dollop securely. Also, let the frosting set slightly before adding the caramel to prevent it from sinking or spilling.