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Chocolate Caramel Cupcakes with Rich Frosting and Homemade Caramel Recipe

★★★★★

4.6 from 106 reviews
  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x

Description

Indulge in these irresistible Chocolate Caramel Cupcakes featuring a moist, tender chocolate base enhanced with espresso powder for a deep chocolate flavor, topped with a silky cocoa butter frosting and a luscious homemade caramel center. Perfectly balanced with sweet and salty notes, these cupcakes are a decadent treat that will delight chocolate lovers everywhere.

Ingredients

Scale

Cupcake Batter

  • 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

Frosting

  • 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

Caramel Sauce

  • 3/4 cup granulated sugar
  • 6 tablespoons salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Get Your Oven and Pan Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, optionally spraying them lightly with non-stick cooking spray to ensure easy removal.
  2. Whisk the Dry Goodies: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to remove lumps, ensuring a smooth batter without surprises.
  3. Mix the Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, vanilla extract, brown sugar, and granulated sugar until well combined and slightly shiny; it may look a bit loose, which is normal.
  4. Bring Wet and Dry Together: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until smooth and no streaks remain, being careful not to overmix.
  5. Secret Chocolate Boost: Dissolve the instant espresso powder in the boiling water, then slowly stir this mixture into the cupcake batter to intensify the chocolate flavor without adding coffee taste.
  6. Fill, Rise, and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 16 to 18 minutes, starting to check doneness at 16 minutes by inserting a toothpick, which should come out with a few moist crumbs.
  7. Let Them Chill: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make the Frosting Your Way: Beat the softened butter until creamy, then add cocoa powder, half the powdered sugar, and a bit of heavy cream. Mix on low to avoid sugar splatter. Gradually add the remaining powdered sugar and cream until you reach a soft, creamy, pipeable frosting. Taste and adjust consistency or sweetness as desired.
  9. Make the Caramel Sauce: In a dry saucepan over medium heat, sprinkle the granulated sugar and gently stir until it melts evenly and turns golden. Remove from heat and carefully whisk in the butter, then slowly add the heavy cream while whisking continuously; it will bubble and foam—this is normal. Return to medium heat for an additional 60 seconds, then remove from heat, stir in vanilla extract, and let cool slightly until thick but pourable.
  10. Pipe Your Signature Frosting Circle: Pipe a thick ring of chocolate frosting onto each cupcake, leaving a hollow center to hold the caramel.
  11. Caramel Surprise! Spoon a small dollop of the cooled caramel sauce into the hollow center of each frosting ring. Allow the frosting to set slightly to prevent the caramel from sinking or spilling. Serve and enjoy your luxurious chocolate caramel cupcakes!

Notes

  • Sift cocoa powder with dry ingredients to avoid lumps and ensure smooth batter.
  • Allow cupcakes to cool completely before frosting to prevent melting and sogginess.
  • Use medium heat when making caramel to achieve perfect golden color without burning.
  • Pipe a thick frosting ring to hold caramel without leaking.
  • Do not overbake cupcakes; moist crumb on toothpick test keeps them tender.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate cupcakes, caramel cupcakes, chocolate caramel cupcakes, moist chocolate cupcakes, homemade caramel sauce, chocolate frosting, espresso chocolate cupcakes, dessert recipes

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Find it online: https://bitesbyolivia.com/chocolate-caramel-cupcakes-with-rich-frosting-and-homemade-caramel-recipe/