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Chocolate Caramel Cupcakes

Indulge in these rich chocolate cupcakes filled with a velvety caramel center, topped with a silky cocoa buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon instant espresso powder
  • 1 large egg (room temperature)
  • 4 tablespoons vegetable oil
  • ½ cup milk
  • 1½ teaspoons vanilla extract
  • ½ cup boiling water
For the Frosting
  • 1 cup salted butter (softened)
  • ¾ cup unsweetened cocoa powder
  • 3½ to 4 cups powdered sugar
  • 3 – 5 tablespoons heavy cream adjust for desired consistency
For the Caramel
  • ⅓ cup salted butter (diced)
  • 1 cup granulated sugar
  • 7 tablespoons heavy cream
  • 1½ teaspoons pure vanilla extract

Method
 

Preparation
  1. Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
Mixing Wet Ingredients
  1. In a second bowl, whisk the egg, milk, vegetable oil, and vanilla until smooth and glossy.
  2. Add the wet mixture to the dry and stir just until combined.
  3. Dissolve the instant espresso powder into the boiling water and pour it into the batter, mixing until smooth.
Baking
  1. Divide batter between liners, filling each about two-thirds full.
  2. Bake for 16–18 minutes, checking at 16 minutes until the tops spring back lightly.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
  1. Beat the softened butter until creamy. Gradually add cocoa and powdered sugar along with a splash of heavy cream until smooth.
  2. Adjust consistency by adding more cream if needed; it should be thick and pipeable.
Caramel
  1. Melt granulated sugar in a pan over medium heat until golden.
  2. Whisk in the diced butter, then the heavy cream, stirring in vanilla before cooling slightly.
Assembly
  1. Pipe a ring of frosting around each cupcake's edge, leaving a well in the center.
  2. Spoon caramel into each well and let it set before serving.

Notes

For best results, ensure all ingredients are at room temperature. Cool cupcakes completely before frosting to maintain the creaminess of the buttercream.