These chocolate caramel cupcakes are moist chocolate cupcakes stuffed with gooey salted caramel filling and frosted with decadent dark chocolate ganache frosting. They're topped with more caramel and a pinch of flaky sea salt. They're an indulgent treat that chocolate and caramel lovers will adore!
Chocolate and caramel is one of my favorite flavor combinations, and they come together beautifully in these chocolate caramel cupcakes with salted caramel filling!
These chocolate fudge cupcakes are so soft, moist, and easy to make without a mixer- the cupcake version of this chocolate caramel cake! The salted caramel filling makes them even more moist, and the whipped ganache is just the cherry on top!
If you want to make a half-batch of this recipe, you can make my small batch chocolate cupcakes and half of the caramel and chocolate frosting. But I highly recommend a full batch- they go quick, trust me!
If you love caramel, try this salted caramel cheesecake, caramel apple pie cheesecake, salted caramel oatmeal cookies, or salted caramel apple crumb cake next.
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Why This Recipe Works
- Rich chocolate flavor-ย The cupcakes have a dark chocolate cake made with decadent Dutch-processed cocoa powder! I used the same base for my banana chocolate cupcakes, dark chocolate cupcakes, and chocolate cupcakes with cream cheese frosting.
- Gooey caramel center- There's buttery salted caramel in the center of each cupcake and even more on top with flaky salt! You can use store-bought or homemade caramel sauce.
- Easy to make- The cake is made without a mixer. The whipped chocolate ganache frosting is made with just 2 ingredients, chocolate and heavy cream. No messy powdered sugar required!
Key Ingredients
For quantities and full instructions, see the recipe card below.
- All purpose flour- Gives the chocolate cupcakes their structure and tender crumb.
- Baking powder and baking soda- These react with the other ingredients and the oven's heat to make the cupcakes rise. Make sure they're fresh! I recommend checking the expiration date and replacing your leaveners every 6 months.
- Cocoa powder- Dutch-processed cocoa powder is my favorite. It's treated with alkali, which reduces the cocoa's acidity to give it an extra deep, rich flavor and color. Natural cocoa powder also works in a pinch! Rodelle Baking Cocoa is my favorite.
- Egg and egg white- A large egg binds the ingredients together and the egg white adds lift to make the cupcakes fluffy. Pull them out of the fridge 1-2 hours before you start baking to reach room temperature.
- Oil- I used oil instead of butter to make the cake super moist! I used vegetable oil, but any neutral oil works.
- Buttermilk- This has acid that cuts the gluten stands formed by mixing the wet and dry ingredients together to make the cupcakes super fluffy! Pull it out of the fridge with the eggs.
- Brewed coffee- Hot coffee blooms the cocoa powder and makes it release even more flavor! Don't worry, you won't be able to taste the coffee. You can use decaf coffee or hot water to avoid the caffeine!
- Bittersweet chocolate- I recommend bittersweet chocolate chips or a chocolate bar for the whipped ganache frosting so the ganache sets up properly. Make sure yours is at least 60% cacao.
- Heavy cream- Use cream with at least 36% milk fat for a creamy and luscious ganache. Don't substitute milk or half and half!
- Salted caramel- You can use store-bought or homemade salted caramel for the filling. My favorite store-bought caramel is the Fleur de Sel Caramel Sauce from Trader Joe's.
I've included how to make the salted caramel in the recipe card below, but you can check out my full post on how to make salted caramel sauce for extra tips and tricks!
Substitutions and Variations
- Buttermilk substitute: My favorite substitute for buttermilk is plain kefir. Sour cream or plain Greek yogurt also work.
- Caramel substitute: Instead of caramel, you can make these cupcakes with creamy peanut butter or any nut butter. You can also fill them with dulce de leche like these dulce de leche cupcakes.
- Different frosting:ย Feel free to ice the cupcakes with salted caramel frosting. You can also try caramel ganache, chocolate mascarpone frosting, dulce de leche frosting, or chocolate fudge frosting.
Step by Step Instructions
Step 1: Whisk the flour, baking powder, baking soda, salt, sugar, and cocoa powder together.
Step 2: In a separate bowl, whisk the egg, egg white, oil, buttermilk, and vanilla extract together until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Fold everything together with a rubber spatula until mostly combined with a few dry streaks remaining.
Step 4: Gradually pour in the hot coffee while folding to combine. You can use a whisk too, just whisk slowly so you don't incorporate too much air. The cupcake batter will be thin.
Step 5: Fill a cupcake pan full of paper liners ยฝ full (not more or they'll overflow!) and bake for 15-20 minutes or until a toothpick comes out clean.
Step 6: Take the pan out of the oven and let the cupcakes cool for 5-10 minutes. Then carefully transfer them to a wire cooling rack to cool completely before filling and frosting.
Step 7: For the ganache, microwave the heavy whipping cream in a separate bowl for about 45 seconds until simmering. Then pour it over the chocolate in the large bowl, let sit for 1 minute, and whisk to combine.
It might look separated at first, but keep whisking and the chocolate and cream will come together.
Step 8: Cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes or until it has a peanut butter consistency.
Once chilled, whip the ganache on medium-high speed with an electric hand mixer for 3-4 minutes until light and fluffy.
Step 9: Remove the cupcake centers with a piping tip, cupcake corer, or apple corer and fill with 1-2 teaspoons of cooled salted caramel.
Step 10: Scoop the ganache into a piping bag fitted with a decorative tip and pipe a swirl on top of each cupcake.
Use the back of a spoon to make a shallow well in the frosting and drizzle with more caramel. Top with salt flakes and enjoy!
Expert Baking Tips
- Use room temperature ingredients. It's important that the egg, egg white, and buttermilk are room temperature so they mix well for a smooth, even batter.
- Measure the flour correctly. Flour is easy to overmeasure with measuring cups, which causes dry cupcakes. I always recommend weighing your flour in grams with a kitchen scale for the best results.
- Let the chocolate cupcakes cool completely on a wire rack before frosting them or the ganache will melt off!
Storage Instructions
Store the caramel filled cupcakes in an airtight container in the refrigerator for up to 4 days.
I recommend letting them sit at room temperature for 30 minutes or so before serving since the frosting hardens when cold.
Frequently Asked Questions
Yes, you can easily turn these into mini cupcakes! Follow this mini chocolate cupcake recipe. Just reduce the baking time to about 10-12 minutes, and keep an eye on them since they'll bake faster than regular-sized cupcakes. You can core out the centers with a small piping tip or straw to fill with caramel.
You'll know chocolate cupcakes are done when a toothpick inserted into the center comes out with just a few moist crumbs attached. The tops should also spring back when lightly pressed. Keep an eye on the bake time to avoid overbaking.
If the tops of your chocolate cupcakes crack, it's usually because your oven temperature is too high. If the top crust forms and sets before the center is baked, the middle will continue to rise and push through the top, causing a crack. Not all ovens are the same, so I recommend using an oven thermometer to make sure the temperature is spot on!
More Cupcake Recipes to Try
๐ Recipe
Chocolate Caramel Cupcakes with Salted Caramel Filling
Equipment
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Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 84 grams unsalted butter cubed, room temperature
- 120 grams heavy cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon salt
Chocolate Cupcakes
- 160 grams all purpose flour
- 1 ยฝ teaspoon baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
- 290 grams granulated sugar
- 75 grams cocoa powder
- 1 large egg room temperature
- 1 egg white room temperature
- 130 grams vegetable oil
- 220 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 200 grams brewed coffee hot
Whipped Ganache Frosting
- 340 grams bittersweet chocolate
- 340 grams heavy cream
- 1 teaspoon flaky salt for garnish
Instructions
Salted Caramel Sauce
- Add the granulated sugar to a clean, dry saucepan. Cook over medium heat, stirring slowly with a wooden spoon or rubber spatula. Don't let it hit the sides of the pot.200 grams granulated sugar
- The sugar will begin to clump up and turn golden. After a few minutes, it will start to melt and break down. Keep stirring until it is completely liquid and an amber color.
- Take the pot off the heat and stir in the butter. It will bubble viciously. Stir until mostly combined.84 grams unsalted butter
- Whisk in the heavy cream. Once fully combined, whisk in the vanilla and salt.120 grams heavy cream, 1 teaspoon vanilla extract, 2 teaspoon salt
- Pour the caramel into a heatproof bowl or jar. Cover and let sit at room temperature before storing in the refrigerator.
Chocolate Cupcakes
- Preheat the oven to 350ยฐF (180ยฐC). Line a cupcake pan with paper liners and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and cocoa powder until combined.160 grams all purpose flour, 1 ยฝ teaspoon baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt, 290 grams granulated sugar, 75 grams cocoa powder
- In a separate mixing bowl, whisk the egg, egg white, oil, buttermilk, and vanilla together until smooth.1 large egg, 1 egg white, 130 grams vegetable oil, 220 grams buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and fold them in with a rubber spatula until combined with a few dry streaks.
- Pour in hot coffee and whisk until the batter is smooth and thin.200 grams brewed coffee
- Scoop the cupcake batter into the cupcake liners, filling each ยฝ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 10 minutes. Transfer to a wire cooling rack and let cool completely before frosting.
Ganache Frosting
- Place the chocolate in a large bowl. In a separate bowl, microwave the heavy cream for 45 seconds or until lightly simmering.340 grams bittersweet chocolate, 340 grams heavy cream
- Pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth.
- Place plastic wrap over the surface of the ganache and chill in the refrigerator for 30 minutes or until it has a peanut butter consistency.
- Once the ganache has a pliable texture, whip on high speed with a handheld mixer until fluffy.
Assembly
- When the cupcakes are cool, remove the centers with a cupcake corer and fill with 1-2 teaspoons of salted caramel.
- Add the ganache to a piping bag fitted with a piping tip. Pipe a swirl on top of each cupcake. Drizzle with more caramel, top with flaky salt, and enjoy!1 teaspoon flaky salt
Kelsey Neff
Tried this recipe . Easily the best cupcake I've ever made at home . I didn't have the ingredients for the ganache ... but it still tasted delicious with a regular chocolate icing. The whole families begging for more . Thank you.