Name: Chocolate Caramel Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 cup white granulated sugar; 70 ml heavy whipping cream; 1/4 cup unsalted butter room temperature; 1 pinch salt; 1/2 cup unsalted butter; 1/2 cup dark chocolate; 3 large eggs room temperature; 1/2 cup white granulated sugar; 1 cup all-purpose flour; 2 Tbsp alkalized cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 cups cream cheese 16oz; 1 cup powdered sugar; 3 Tbsp alkalized cocoa powder; 1 cup heavy whipping cream

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Chocolate Caramel Cupcakes are moist, filled with homemade caramel and decorated with chocolate cream cheese frosting.

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How to make Chocolate Caramel Cupcakes

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.

Why you’ll love these Cupcakes

Filled with caramel-the center of 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.

How to make homemade 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 220^oF (106^oC). Remove from the heat. Allow to cool to 120-140^oF (50-60^oC) 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.

How to make Chocolate Cupcakes

Preheat oven to 350^oF (176^oC). 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.

How to make 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 come smooth and fluffy. Transfer frosting in piping bag with Wilton 1M or Ateco 849 pipping tip.

How to assemble cupcakes

You can use cupcake corer to make a hole in the middle of cupcake. My favorite thing to do is use a pipping tip for that. Place a base of large pipping tip in the middle of cupcake and carefully press down with one hand while holding the cupcake with the other hand, until the pipping tip base is about half way through the cupcake. Lift it out and it should bring a small circle of cupcake with it. Using spoon or pipping bag fill hole with homemade caramel. After that, decorate 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! Check also other recipes:

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