Name: Chocolate Caramel Cupcakes with Rich Chocolate Frosting and Decadent Caramel Sauce Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 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; 1 cup salted butter, softened; ¾ cup unsweetened cocoa powder; 3½ to 4 cups powdered sugar; 3 to 5 tablespoons heavy cream; ⅓ cup salted butter, diced; 1 cup granulated sugar; 7 tablespoons heavy cream; 1½ teaspoons pure vanilla extract

Ingredients

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

1 cup salted butter, softened (for frosting)

¾ cup unsweetened cocoa powder (for frosting)

3½ to 4 cups powdered sugar

3–5 tablespoons heavy cream

⅓ cup salted butter, diced (for caramel sauce)

1 cup granulated sugar (for caramel sauce)

7 tablespoons heavy cream (for caramel sauce)

1½ teaspoons pure vanilla extract (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with non-stick spray to help cupcakes release easily later.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended and lump-free.

Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth and glossy.

Step 4: Gently fold the wet ingredients into the dry mixture using a spatula until smooth, scraping the sides of the bowl carefully.

Step 5: Dissolve the instant espresso powder in boiling water, then slowly whisk it into the batter, stirring lightly to keep it smooth.

Step 6: Scoop the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 16–18 minutes, checking at 16 minutes with a toothpick; it should come out clean or with a few crumbs.

Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely while you prepare the frosting and caramel sauce.

Step 8: For the frosting, beat the softened butter until creamy. Add the cocoa powder, half of the powdered sugar, and a splash of heavy cream. Mix slowly, then gradually add the remaining powdered sugar and cream until the frosting is soft, smooth, and easy to pipe. Adjust sweetness and texture to taste.

Step 9: To make the caramel sauce, heat the granulated sugar in a dry saucepan over medium heat, stirring gently until it melts into a golden caramel. Remove from heat and whisk in the butter carefully, followed by the heavy cream, whisking continuously. Return to heat for about a minute until smooth. Stir in the vanilla extract and let cool until thickened.

Step 10: Pipe a thick circle of chocolate frosting on each cooled cupcake, leaving a hollow center to form a “caramel nest.”

Step 11: Spoon a small amount of caramel sauce into each frosting nest. Allow the frosting to set slightly before serving for the best texture and presentation.

Tips & Variations

Use instant espresso powder to enhance the chocolate flavor without adding a strong coffee taste.

For easier cupcake removal, chill the pan briefly after baking or use silicone liners.

Try using salted caramel sauce to deepen the sweet-and-salty contrast.

If you prefer a lighter frosting, substitute half of the butter with cream cheese for a tangy twist.

Make caramel sauce ahead and store it in the refrigerator; warm slightly before spooning onto cupcakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow them to come to room temperature before serving for best flavor and texture. Leftover caramel sauce can be refrigerated in a sealed jar for up to a week; warm gently before using.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it includes xanthan gum for structure, or add it separately if needed.

How do I prevent the caramel from hardening too much?

Be careful not to overcook the caramel, and always stir in the cream slowly while off heat to maintain smoothness. Store it in an airtight container and warm gently before use to keep it soft and pourable.