If you’re searching for the perfect dessert to wow your family or impress at your next gathering, these Salted Caramel Chocolate Cupcakes are your dream come true. Decadent chocolate sponge, rich caramel filling, and a cloud of silky caramel buttercream—every bite is a blend of sweet, salty, and seriously chocolatey goodness. Whether you’re a seasoned baker or a total beginner, you’ll love how each layer of these cupcakes complements the next, creating an irresistible treat that’s as beautiful as it is heavenly to eat.
Ingredients You’ll Need
The magic of Salted Caramel Chocolate Cupcakes lies in just a handful of simple ingredients. Each one brings something special to the table—think rich cocoa for depth, buttermilk for tenderness, and a luxuriously salty caramel for that unforgettable finishing touch.
- All-purpose flour: This is the foundation of your cupcakes, giving them just the right amount of structure and softness.
- Granulated sugar: Sweetens the batter perfectly while also keeping the cupcakes moist and tender.
- Unsweetened cocoa powder: Go for quality here—it delivers the deep chocolate flavor that’s absolutely essential.
- Baking soda and baking powder: These two work together to give your cupcakes their light, airy lift.
- Salt: A pinch brings out the rich flavors in both the chocolate and the caramel.
- Buttermilk: The secret to super-moist, velvety cupcakes—don’t skip it!
- Vegetable oil: Makes the crumb incredibly tender, so every bite just melts in your mouth.
- Large egg: Binds everything together and contributes to that perfect, fluffy texture.
- Vanilla extract: Rounds out both the chocolate and caramel with a warm, aromatic sweetness.
- Hot water: This helps the cocoa “bloom” and gives the batter an extra smooth consistency.
- Thick salted caramel sauce: Store-bought works, but homemade is absolutely divine—either way, you’ll want enough for filling and frosting.
- Unsalted butter (softened): The star of the caramel buttercream, making it rich and lush.
- Powdered sugar: Helps the frosting become pillowy and smooth.
- Sea salt: A little goes a long way; it balances all the sweetness and highlights the caramel notes.
- Extra caramel & flaky sea salt (for garnish): These are your showstoppers—don’t skip the final drizzle and sprinkle!
How to Make Salted Caramel Chocolate Cupcakes
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. This little bit of prep makes sure you get perfectly baked cupcakes that lift out easily, without sticking to the pan or losing their gorgeous shape.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is fully combined—you want each cupcake to have the same rich chocolate flavor and rise evenly in the oven.
Step 3: Add the Wet Ingredients
Next, stir in the buttermilk, vegetable oil, egg, and vanilla extract. Mix until the batter is nice and smooth, then gently whisk in the hot water. The batter will look thin, but don’t fret—this is exactly what gives Salted Caramel Chocolate Cupcakes their famously moist texture!
Step 4: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—this wait is the hardest part, but it makes filling and frosting a breeze.
Step 5: Fill with Salted Caramel
Once your cupcakes have cooled, use a cupcake corer or a small knife to remove a small piece from the center of each one. Fill each cavity with about a teaspoon of thick salted caramel sauce. This hidden pocket of gooey caramel is what makes every bite an incredible surprise.
Step 6: Whip Up the Caramel Frosting
Make sure your butter is truly softened, then beat it until creamy and fluffy. Gradually add the powdered sugar, followed by the salted caramel sauce and a touch of sea salt. Continue beating until the frosting is smooth, silky, and absolutely irresistible—perfect for swirling high on top of each cupcake.
Step 7: Decorate and Serve
Pipe the caramel frosting onto each filled cupcake, giving them that classic bakery swirl. Finish with an extra drizzle of caramel and a generous sprinkle of flaky sea salt. The salty-sweet combo is downright addictive, and your Salted Caramel Chocolate Cupcakes are now ready to steal the show!
How to Serve Salted Caramel Chocolate Cupcakes
Garnishes
The best part about Salted Caramel Chocolate Cupcakes is dressing them up! Go for a glossy caramel drizzle and a pinch of flaky sea salt right before serving—they’re simple touches that add major wow factor, both in looks and flavor.
Side Dishes
Pair these cupcakes with fresh berries, a scoop of vanilla ice cream, or a light fruit salad. Their deep chocolate richness plays beautifully with tart or creamy flavors on the side, making the whole dessert table sing.
Creative Ways to Present
If you’re serving a crowd, try displaying your Salted Caramel Chocolate Cupcakes on a cake stand topped with caramel candies or chocolate shavings. For special occasions, wrap each cupcake in parchment and tie with twine for the sweetest homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep any extra cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The caramel center keeps them extra moist, so they’ll stay lovely and fresh longer than most cupcakes.
Freezing
Salted Caramel Chocolate Cupcakes freeze beautifully! Just skip the final caramel drizzle and salt garnish, then wrap each cupcake (frosted and filled) tightly in plastic wrap and pop them in a freezer bag. Freeze for up to 2 months—just thaw overnight in the fridge before enjoying.
Reheating
For cupcakes that have chilled or frozen, bring them back to room temperature before serving. If you want that melty caramel experience, microwave each cupcake for 10-15 seconds before adding your garnish and serving to your lucky guests.
FAQs
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works just fine, especially if you’re in a hurry. If you’d like a stronger homemade flavor, make your caramel a day ahead—it adds a lovely extra richness and personal touch.
Can these cupcakes be made gluten-free?
Yes! Swap out the all-purpose flour for your favorite gluten-free flour blend. Just be sure it’s a 1:1 baking blend for the best texture and rise in your Salted Caramel Chocolate Cupcakes.
How do I prevent the caramel from leaking out?
Make sure the cupcakes are fully cooled before filling. If the caramel is a little runny, chill it first so it thickens up—this helps keep every luscious bite right where you want it, tucked inside the cupcake.
What’s the best way to frost these cupcakes?
A piping bag is your best friend here! It makes it easy to get those gorgeous swirls of caramel buttercream on top. No piping bag? Use a zip-top bag with the corner snipped off, or simply spread the frosting on with a spatula for a rustic look.
Can I double the recipe?
You sure can! Just double all the ingredients and bake in batches if needed. These cupcakes hold up beautifully for parties and events, and the salted caramel flavor only gets better after a few hours.
Final Thoughts
There’s just something magical about Salted Caramel Chocolate Cupcakes—every bite is a burst of indulgence! Whether you’re baking for a special occasion or just treating yourself, these cupcakes are guaranteed to earn rave reviews. Give them a try, and let them become your new go-to dessert for every celebration and chocolate craving!
Print
Salted Caramel Chocolate Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Salted Caramel Chocolate Cupcakes. These moist chocolate cupcakes are filled with a luscious salted caramel center and topped with a creamy caramel frosting. Each bite is a perfect balance of sweet and salty flavors that will satisfy any dessert craving.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the filling:
- 1/2 cup thick salted caramel sauce (store-bought or homemade)
For the frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1/2 teaspoon sea salt
For garnish:
- Extra caramel drizzle
- Flaky sea salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, egg, and vanilla, and mix until smooth.
- Carefully stir in the hot water until fully combined—the batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a cupcake corer or a small knife to remove the center of each cupcake.
- Fill each with about 1 teaspoon of salted caramel sauce.
- To make the frosting, beat the softened butter until creamy.
- Add powdered sugar gradually, then beat in the caramel sauce and sea salt until smooth and fluffy.
- Pipe the frosting onto the filled cupcakes.
- Drizzle with extra caramel and sprinkle with a pinch of flaky sea salt before serving.
Notes
- Make the caramel a day ahead to save time.
- For an extra-rich version, top with chocolate shavings or a caramel-filled chocolate candy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
