Chocolate Cupcakes with Caramel Filling

 

 

Chocolate Cupcakes with Caramel Filling

Ingredients

For the Chocolate Cupcakes:

1 cup (125g) all-purpose flour

½ cup (45g) unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter, melted

¾ cup (150g) granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup (120ml) buttermilk

½ cup (120ml) hot coffee or hot water

For the Caramel Filling:

½ cup soft caramels (like Kraft or Werther’s), unwrapped

2 tbsp heavy cream

For the Frosting (Choose One!):

Chocolate Buttercream:

1 cup (2 sticks) unsalted butter, softened

2 ½ cups powdered sugar

½ cup cocoa powder

¼ cup heavy cream

1 tsp vanilla extract

Caramel Buttercream:

1 cup (2 sticks) unsalted butter, softened

2 cups powdered sugar

½ cup caramel sauce (store-bought or homemade)

1 tsp vanilla extract

Instructions

1. Make the Chocolate Cupcakes:

Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix melted butter and sugar until combined. Add eggs and vanilla, then mix well.

Add half of the dry ingredients, then pour in buttermilk. Mix, then add the remaining dry ingredients.

Slowly pour in hot coffee or water and stir until smooth. (The batter will be thin—this is normal!)

Divide batter evenly among liners, filling ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before filling.

2. Make the Caramel Filling:

In a microwave-safe bowl, melt caramels and heavy cream in 20-second intervals, stirring in between, until smooth.

Let cool slightly so it thickens but is still pourable.

3. Fill the Cupcakes:

Use a small knife, cupcake corer, or piping tip to cut out a small hole in the center of each cupcake.

Spoon or pipe caramel filling into each hole.

4. Make the Frosting:

For Chocolate Buttercream: Beat butter until creamy. Add powdered sugar, cocoa powder, cream, and vanilla, then mix until smooth and fluffy.

For Caramel Buttercream: Beat butter until light and fluffy, then add powdered sugar, caramel sauce, and vanilla, mixing until smooth.

5. Decorate & Serve:

Pipe frosting onto cupcakes.

Drizzle with extra caramel and sprinkle with a pinch of sea salt for a salted caramel twist!

Enjoy!