Chocolate Caramel Cupcakes

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Chocolate Caramel Cupcakes are moist, filled with homemade caramel and decorated with chocolate cream cheese frosting. If you tried my Strawberry Cupcakes, then you will love this recipe too.

Chocolate cupcake with caramel inside cut in half.

Why you’ll love these Cupcakes

  • Filled with caramel-the center of the cupcake is filled with homemade caramel. If you caramel lover then you’ll love this combination.
  • Quick to make– cupcakes, caramel and frosting take a few minutes to make.
  • Can be made in advance-you can make caramel and cupcakes a day before serving.

How to make this recipe

  • Make homemade caramel. You can also use store bought.
  • Bake chocolate cupcakes. You can also check my other recipe how to make chocolate cupcakes.
  • Prepare Chocolate Cream Cheese Frosting.
  • Assemble cupcakes.

How to make Homemade Caramel

In the large saucepan melt sugar over medium heat. Meanwhile, in a separate small saucepan bring the heavy cream to a boil. Shaking the saucepan occasionally, wait until the sugar has melted completely and the ember dry caramel has formed. Pour the hot cream into the small portions to caramel. Cook the caramel over low heat for about a minute, constantly stirring until it reaches 220oF (106oC). Remove from the heat. Allow to cool to 120-140oF (50-60oC) and gradually introduce butter. Mix with a spatula until all combine. Add a pinch of salt. Transfer caramel into a bowl or container, cover with plastic wrap “to contact” and cool to room temperature.

How to make Chocolate Cupcakes

Preheat oven to 350oF (176oC). Line the cupcake pan with paper liners.

Melt the chocolate and butter in the microwave or over a water bath while stirring. Allow to cool to room temperature. In the mixing bowl of stand mixer add eggs and sugar. Whip on medium-high speed for 4-6 minutes, or until a light and lush mass formed. While the mixer running, gradually add the melted chocolate and butter mixture.

Sift the flour together with cocoa powder and baking powder. Fold in the dry ingredients to the egg mixture in a few additions, until all are combined.

Using ice cream scoop, fill the cupcake liners about 3/4 full. Bake cupcakes for 20-25 minutes or until a toothpick inserted inside comes out clean. Transfer to wire rack and cool to room temperature.

Chocolate cupcakes on the table decorated with frosting.

How to make Chocolate Cream Cheese Frosting

In the bowl of a stand mixer add cream cheese and whip for a few seconds. Add sifted powdered sugar and cocoa powder. Whip again for a few seconds, until all combined. Add heavy cream and whip again until the frosting comes smooth and fluffy. Transfer frosting in a pastry bag with Wilton 1M or Ateco 849 pipping tip.

How to assemble cupcakes

You can use a cupcake corer to make a hole in the middle of the cupcake. My favorite thing to do is use a pipping tip for that. Place the base of the large pipping tip in the middle of the cupcake and carefully press down with one hand while holding the cupcake with the other hand, until the pipping tip base is about halfway through the cupcake. Lift it out and it should bring a small circle of cupcake with it. Using a spoon or pastry bag fill the hole with homemade caramel. After that, decorate the cupcake with chocolate cream cheese frosting. You can also drizzle some caramel on top of the frosting.

If you make these Chocolate Caramel Cupcakes, please tag me on social media and make sure to leave arraign down below. I would love to see your creations!

Recipe Card

Chocolate Caramel Cupcakes

Marina
Chocolate Caramel Cupcakes are moist, filled with homemade caramel and decorated with chocolate cream cheese frosting.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 527 kcal

Equipment

  • 1 small sauce pan
  • 1 large sauce pan
  • 1 stand mixer or electric hand mixer
  • 1 cupcake pan

Ingredients
  

Salted Caramel

  • ½ cup white granulated sugar
  • 70 ml heavy whipping cream
  • ¼ cup unsalted butter room temperature
  • 1 pinch salt

Chocolate Cupcakes

  • ½ cup unsalted butter
  • ½ cup dark chocolate
  • 3 large eggs room temperature
  • ½ cup white granulated sugar
  • 1 cup all-purpose flour
  • 2 Tbsp alkalized cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt

Chocolate Cream Cheese Frosting

  • 2 cups cream cheese 16oz
  • 1 cup powdered sugar
  • 3 Tbsp alkalized cocoa powder
  • 1 cup heavy whipping cream

Instructions
 

Salted Caramel

  • In the large sauce pan melt sugar over medium heat.
  • Meanwhile, in separate small sauce pan bring the heavy cream to a boil.
  • Shaking the sauce pan occasionally, wait until the sugar has melted completely and the ember dry caramel has formed.
  • Pour the hot cream in the small portions to caramel.
  • Cook the caramel over low heat for about a minute, constantly stirring until it reaches 220oF (106oC).
  • Remove from the heat. Allow to cool to 120-140oF (50-60oC) and gradually introduce butter. Mix with spatula until all combine.
  • Add pinch of salt. Transfer caramel into bowl or container, cover with plastic wrap "to contact" and cool to room temperature. 

Chocolate Cupcakes

  • Preheat oven to 350oF (176oC). Line cupcake pan with paper liners. 
  • Melt the chocolate and butter in the microwave or over a water bath while stirring. Allow to cool to room temperature.
  • In the mixing bowl of stand mixer add eggs and sugar. Whip on medium-high speed for 4-6 minutes, or until light and lush mass formed.
  • While the mixer running, gradually add the melted chocolate and butter mixture. 
  • Sift the flour together with cocoa powder and baking powder. Fold in the dry ingredients to egg mixture in a few addition, until all combine. 
  • Using ice cream scoop, fill cupcake liners about 3/4 full.
  • Bake cupcakes for 20-25 minutes or until toothpick inserted inside comes out clean.
  • Transfer to wire rock and cool to room temperature. 

Chocolate Cream Cheese Frosting

  • In the bowl of stand mixer add cream cheese and whip for a few seconds.
  • Add sifted powdered sugar and cocoa powder. Whip again for a few seconds, until all combined.
  • Add heavy cream and whip again until frosting comes smooth and fluffy. Transfer frosting into piping bag with Wilton 1M or Ateco 849 pipping tip.

How to assemble cupcakes

  • Make a hole in the middle of cupcake.
  • Using spoon or pipping bag fill hole with caramel.
  • Decorate cupcake with chocolate cream cheese frosting. You can also drizzle some caramel on top of the frosting. 

Nutrition

Serving: 1cupcakeCalories: 527kcalCarbohydrates: 42gProtein: 7gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 139mgSodium: 262mgPotassium: 189mgFiber: 2gSugar: 30gVitamin A: 1303IUVitamin C: 0.2mgCalcium: 93mgIron: 2mg
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