Chocolate Caramel Cupcakes

5 from 1 vote

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

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 527kcal

In the large sauce pan melt sugar over medium heat.
Meanwhile, in a separate small sauce pan 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 of 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 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.

Preheat oven to 350^oF (176^oC). 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 an 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 rock and cool to room temperature.

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 into a piping bag with Wilton 1M or Ateco 849 pipping tip.

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