The Perfect Salted Caramel Chocolate Cupcakes Recipe for Sweet Tooths

Decadent chocolate cupcakes with salted caramel take dessert to a whole new level of indulgence.

These rich, moist treats blend deep cocoa flavors with a luxurious salted caramel twist.

Every bite promises a perfect balance of sweet and salty sensations.

The cupcakes emerge from the oven with a tender crumb that melts in your mouth.

Silky chocolate paired with golden caramel creates an irresistible combination that will delight even the most discerning palate.

The hint of salt elevates the caramel complexity, making each cupcake a gourmet experience.

Prepare to fall in love with this ultimate dessert that transforms an ordinary moment into something extraordinary.

How to Store Salted Caramel Cupcakes Well

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap to prevent frosting from sticking.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days. Avoid direct sunlight or heat sources to maintain freshness.
• Warm refrigerated cupcakes for 10-15 seconds in the microwave. For best texture, let them sit at room temperature for 15-20 minutes before serving to soften the frosting and bring out the caramel flavors.

FAQs

• Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Prepare the filling and frosting on the day you plan to serve them.

• How do I prevent my cupcakes from becoming dry?

Avoid overmixing the batter and don’t overbake. Check the cupcakes at 18 minutes and remove them from the oven as soon as a toothpick comes out clean. The buttermilk helps keep the cupcakes moist.

• What type of caramels work best for the filling?

Soft, chewy caramel candies work perfectly. Brands like Werther’s Original or Kraft caramels are ideal for creating a smooth, rich filling.

What Makes Salted Caramel Cupcakes So Irresistible

• Craft Family-Friendly Feast: A crowd-pleasing meal that brings everyone together around the dinner table with its comforting and familiar flavors.
• Simplify Weeknight Cooking: One-pan dish that minimizes kitchen cleanup and reduces preparation stress, making dinner preparation smooth and straightforward.
• Customize with Ease: Flexible recipe allows for quick ingredient swaps like ground turkey or different cheese varieties, adapting to personal taste preferences and dietary needs.
• Meal Prep Champion: Perfect for preparing ahead, storing, and reheating, making it an ideal option for busy households seeking convenient and delicious meal solutions.

Items You’ll Need for Caramel Chocolate Cupcakes

• Flour: A key ingredient that provides structure to the cupcakes.
• Cocoa Powder: Adds rich chocolate flavor and dark color to the cupcake base.
• Baking Powder, Baking Soda: Essential leavening agents that help the cupcakes rise and become light.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Creates a rich and tender texture in the cupcake.
• White Sugar, Dark Brown Sugar: Provide sweetness and help with caramelization.
• Eggs: Bind the ingredients together and add moisture.
• Vanilla Extract: Adds depth and warmth to the cupcake flavor.
• Buttermilk: Adds tanginess and helps create a soft, moist texture.

• Caramels, Thickened Cream: Form the base of the smooth salted caramel filling.
• Sea Salt Flakes: Adds a delightful salty contrast to the sweet caramel.
• Icing Sugar: Provides sweetness and helps stabilize the buttercream frosting.
• Heavy Cream: Helps achieve the desired frosting consistency and adds richness.
• Salted Caramel Sauce: Adds intense caramel flavor to the buttercream.
• Melted Chocolate: Optional drizzle for extra decadence.

How to Make Salted Caramel Cupcakes Easily

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C) and line your cupcake pan with adorable paper liners.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Step 3: Cream the Butter and Sugars

In a large bowl, whip the butter with white and dark brown sugars until they’re light, fluffy, and looking irresistible.

Step 4: Add Eggs and Vanilla

Crack in the eggs one by one, then splash in the vanilla extract, mixing until smooth.

Step 5: Combine Wet and Dry Ingredients

Slowly fold in the dry ingredients, alternating with buttermilk.

Start and end with dry ingredients, mixing just until everything plays nicely together.

Step 6: Bake the Cupcakes

Divide the batter into the cupcake liners and slide into the oven.

Bake for 18-20 minutes until a toothpick comes out clean.

Step 7: Cool Down the Cupcakes

Let the cupcakes chill completely on a wire rack.

Step 8: Create Salted Caramel Filling

In a saucepan, melt caramels with thickened cream over medium heat. Stir constantly until silky smooth.

Sprinkle in sea salt flakes to your taste. Let it cool slightly.

Step 9: Whip Up Caramel Buttercream

Beat softened butter until creamy. Mix in salted caramel sauce until combined.

Gradually add icing sugar, beating after each addition. Pour in heavy cream until the frosting reaches dreamy perfection.

Step 10: Hollow Out Cupcakes

Using a knife or cupcake corer, create a cozy center in each cooled cupcake.

Step 11: Fill and Frost

Spoon the salted caramel filling into the cupcake centers.

Pipe the luscious caramel buttercream on top.

Step 12: Final Touches

Drizzle with extra caramel sauce and melted chocolate for that wow factor.

Things to Remember While Baking These Cupcakes

• Avoid overmixing the batter to keep the cupcakes moist and tender, stopping just when ingredients are combined.
• Heat caramel slowly and stir constantly to prevent burning and achieve a smooth, creamy texture.
• Add powdered sugar gradually to prevent lumps and create a silky, spreadable frosting.
• Sprinkle extra sea salt flakes on top for a delightful sweet-salty contrast that elevates the cupcake's taste.
• Use a cupcake corer or small knife to create clean, even centers for consistent caramel filling in each cupcake.

Try These Spins on Caramel Cupcake Recipes

• Vegan Chocolate Caramel Cupcakes: Replace butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk. Use vegan caramel and dairy-free chocolate for filling and frosting.
• Gluten-Free Chocolate Caramel Cupcakes: Swap regular flour with gluten-free flour blend. Ensure all other ingredients are certified gluten-free, including caramel and chocolate.
• Low-Sugar Chocolate Caramel Cupcakes: Substitute white and brown sugar with monk fruit sweetener or stevia. Use sugar-free caramel sauce and dark chocolate with minimal added sugars.

What Tastes Best with These Cupcakes Today

• Savor Sweet Sips: Pair these decadent salted caramel chocolate cupcakes with a rich espresso martini to balance the sweetness with a bold, sophisticated kick.
• Indulge in Dessert Wine: Select a late-harvest Riesling or a smooth Pedro Ximénez sherry to complement the cupcakes' caramel and chocolate notes, enhancing the dessert's luxurious flavor profile.
• Chocolate Lover's Beverage: Serve alongside a warm mug of Mexican hot chocolate, which brings out the deep cocoa undertones and adds a spicy warmth to each delightful bite.
• Creamy Cocktail Companion: Mix a smooth white Russian that echoes the cupcake's creamy buttercream and adds a subtle alcoholic depth to the dessert experience.

Salted Caramel Chocolate Cupcakes Recipe

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4.7 from 24 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Salted caramel chocolate cupcakes bring rich Belgian chocolate and silky caramel together in a heavenly dessert that melts hearts. Rich layers of deep chocolate and sweet-salty caramel promise an irresistible experience you’ll savor with pure culinary delight.

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Ingredients

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Main Ingredients:

Cupcake Base:

• 1.75 cups all-purpose flour
• 0.5 cup cocoa powder
• 0.5 cup unsalted butter, softened
• 1 cup white sugar
• 0.5 cup dark brown sugar
• 2 large eggs
• 1 cup buttermilk

Caramel Components:

• 1 cup chewy caramels
• 0.5 cup heavy cream (thickened cream)
• 0.5 cup salted caramel sauce

Supplementary Ingredients:

• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (icing sugar)
• 0.25 cup heavy cream
• Pinch of salt
• Sea salt flakes (to taste)

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Instructions

1. Prepare a cupcake pan by lining with paper liners and heating the oven to 350F (175C).
2. Combine dry ingredients by sifting flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. Cream butter with white and dark brown sugars until light and airy in a large mixing bowl.
4. Incorporate eggs individually, then add vanilla extract to the butter mixture.
5. Gradually fold dry ingredients into the wet mixture, alternating with buttermilk, ensuring minimal mixing.
6. Distribute batter evenly across cupcake liners and bake for 18-20 minutes until a toothpick emerges clean.
7. Transfer cupcakes to a wire rack and allow complete cooling.
8. Create caramel filling by melting caramels and cream in a saucepan over medium heat, stirring continuously until smooth.
9. Enhance caramel with sea salt flakes and let slightly cool.
10. Whip softened butter until creamy in a separate bowl.
11. Blend salted caramel sauce into the butter until fully incorporated.
12. Gradually introduce powdered sugar, mixing thoroughly after each addition.
13. Adjust frosting consistency by slowly adding heavy cream and beating until fluffy.
14. Core cooled cupcakes using a knife or specialized tool.
15. Fill cupcake centers with prepared caramel mixture.
16. Pipe salted caramel buttercream generously on top of each cupcake.
17. Optional: Embellish with additional caramel and melted chocolate drizzle.

Notes

• Achieve perfect texture by carefully measuring ingredients and avoiding overmixing the batter, which can lead to tough cupcakes.
• Ensure buttermilk is at room temperature to create a more even and tender crumb in the chocolate cupcakes.
• Cool cupcakes completely before filling and frosting to prevent melting and maintain structural integrity of the dessert.
• Try gluten-free flour blend for a celiac-friendly version, maintaining the same rich chocolate and caramel flavors.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 344
• Sugar: 31 g
• Sodium: 142 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 50 mg