Salted Caramel Chocolate Cupcakes

This decadent salted caramel chocolate cupcake recipe combines rich chocolate cake with a gooey caramel center and luscious salted caramel frosting. I perfected these cupcakes after countless trials for my sister's baby shower, and they've become the most requested dessert at family gatherings ever since.

I first created these cupcakes when looking for something special to serve at my best friend's bridal shower. The combination of the salted caramel and rich chocolate was such a hit that three guests asked for the recipe before the party ended.

Ingredients

• All purpose flour: Creates the perfect cake structure for these cupcakes
• Cocoa powder: Provides deep chocolate flavor; use Dutch processed for best results
• Buttermilk: Adds moisture and tenderness to the cake
• Chewy caramels: Melt beautifully for the filling, saving you time making caramel from scratch
• Sea salt flakes: Enhance the caramel flavor with delightful bursts of saltiness
• Unsalted butter: In the frosting allows you to control the salt level perfectly
• Heavy cream: Makes the frosting silky smooth and pipeable

Step-by-Step Instructions

Prepare the batter:

Combine the dry ingredients in a medium bowl by sifting together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures no lumps and helps create an even texture in your cupcakes. In a separate large bowl, cream the butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture, which usually takes about 3 minutes with an electric mixer.

Mix in wet ingredients:

Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract until the batter looks smooth and glossy. This method prevents the batter from breaking and ensures proper aeration.

Combine wet and dry:

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Always start and end with the dry ingredients. Mix just until combined, as overmixing will develop too much gluten resulting in tough cupcakes.

Bake to perfection:

Fill each cupcake liner about two-thirds full to allow room for rising. Bake in your preheated oven until a toothpick inserted comes out with a few moist crumbs but no wet batter, usually 18 to 20 minutes. Allow to cool completely before filling and frosting.

Create caramel filling:

Melt the caramels with cream in a saucepan over medium heat, stirring constantly to prevent burning. The mixture will become smooth and pourable after about 5 minutes. Add sea salt flakes to taste, stirring to distribute them evenly throughout the caramel.

Prepare buttercream:

Beat the softened butter until light and fluffy for about 2 minutes. Add the caramel sauce and mix until well incorporated. Gradually add the icing sugar, about half a cup at a time, beating well between additions. Add cream slowly until you achieve a smooth pipeable consistency.

Assemble cupcakes:

Core each cooled cupcake, removing about a tablespoon of cake from the center. Fill each cavity with the slightly cooled caramel mixture leaving a small space at the top. Pipe the buttercream in a swirl pattern starting from the outside edge working toward the center.

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My favorite part of making these cupcakes is watching people take their first bite. The surprise when they discover the caramel center never gets old. My husband, who claims not to have a sweet tooth, has been known to sneak these from the kitchen when he thinks I am not looking.

Storage Tips

These cupcakes maintain their moisture and flavor for up to 3 days when stored in an airtight container at room temperature. For longer storage, unfrosted cupcakes can be frozen for up to 3 months. The caramel filling may slightly crystallize when refrigerated, but will return to its gooey consistency when brought back to room temperature. I recommend bringing chilled cupcakes to room temperature for about 30 minutes before serving for the best texture and flavor experience.

Ingredient Substitutions

If buttermilk is unavailable, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes. For a dairy-free option, replace the butter with plant-based butter and use coconut cream instead of heavy cream in both the filling and frosting. The caramel center can be substituted with dulce de leche or store-bought caramel sauce in a pinch, though the texture will be slightly thinner. Dark brown sugar can be replaced with light brown sugar plus 1 teaspoon of molasses for that same rich flavor.

Serving Suggestions

These cupcakes pair wonderfully with a scoop of vanilla ice cream for an extra indulgent dessert. Serve alongside fresh berries to cut through the richness, or with a small glass of milk to balance the sweetness. For an adult gathering, consider pairing with a dessert wine such as Moscato or a coffee liqueur. I love presenting these on a tiered cake stand dusted with cocoa powder for special occasions; the height adds drama and makes them feel even more special.

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Frequently Asked Questions

→ How do I ensure my cupcakes stay moist?

Use ingredients like buttermilk and ensure you don't overbake them. Check with a toothpick to avoid drying the batter.

→ Can I make the caramel filling from scratch?

Yes! Melt chewy caramels with thickened cream over medium heat, stirring constantly until smooth, then season with sea salt to taste.

→ How do I store these cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days. Refrigerate if made ahead for longer freshness.

→ Can I use store-bought caramel sauce for the frosting?

Absolutely! Store-bought caramel sauce works well, but homemade adds a fresher, richer flavor.

→ What piping tip is best for the buttercream frosting?

Use a large star tip for a beautiful and professional look when decorating your cupcakes with buttercream frosting.