Decadent Salted Caramel Filled Chocolate Cupcakes: The Ultimate Indulgence

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Prepare yourself for an extraordinary baking experience with these truly decadent caramel filled chocolate cupcakes! Imagine biting into a super soft, rich chocolate cupcake, only to discover a luscious, gooey center of homemade salted caramel sauce. This incredible treat is then crowned with a light, fluffy, and equally caramel-infused buttercream, making every bite an absolute dream. Perfect for any special occasion, from birthdays to holiday gatherings, these cupcakes are guaranteed to impress and delight everyone who tries them.

These salted caramel cupcakes are more than just a dessert; they are a celebration of flavor and texture. Each component is crafted to perfection: a wonderfully moist and intensely chocolatey cupcake base, a rich and buttery homemade salted caramel filling that oozes with every bite, and a cloud-like salted caramel buttercream frosting. To elevate them further, we finish them with an extra drizzle of caramel and delicate cake crumbs, adding both visual appeal and an irresistible crunch. This recipe is designed to be a showstopper, ideal for any event that calls for a truly spectacular sweet treat.

Whether you’re celebrating a birthday, hosting a baby shower, or simply looking to impress your guests, these caramel filled chocolate cupcakes are an absolute must-try. They offer a delightful balance of sweet and salty, rich and tender, making them universally loved. For those who can’t get enough of delightful cupcake creations, be sure to explore more of our recipes, including Banoffee Cupcakes, Chocolate Fudge Cupcakes, and Tiramisu Cupcakes, for even more baking inspiration.

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WHY THESE CARAMEL FILLED CUPCAKES ARE A MUST-MAKE

• Perfectly Moist Chocolate Cupcakes: Our chocolate cupcake base is incredibly soft, moist, and packed with deep cocoa flavor. The recipe is designed to be straightforward, ensuring a perfect batch every time, even for beginner bakers. The thoughtful combination of ingredients guarantees a tender crumb that melts in your mouth.
• Irresistible Homemade Salted Caramel Sauce: The heart of these cupcakes is our easy-to-make homemade salted caramel. This rich, buttery, and perfectly balanced sweet-and-salty sauce not only fills each cupcake but also infuses the buttercream, creating a cohesive and intensely caramel-flavored dessert. Making it from scratch ensures superior taste and texture that store-bought versions simply can’t match.
• Creamy Salted Caramel Buttercream: Crowned with a luxurious salted caramel buttercream, these cupcakes reach new heights of deliciousness. This frosting is unbelievably soft, smooth, and bursting with caramel goodness, complementing the chocolate and caramel filling beautifully. It’s piped generously for an elegant finish that’s as delightful to look at as it is to eat.
• Showstopping Presentation: These caramel filled cupcakes are true showstoppers. With their elegant piping, shimmering caramel drizzle, and delicate cake crumb garnish, they are visually stunning and ideal for parties, birthdays, or any special celebration where you want to make a memorable impression. They’re sure to be the star of any dessert table.

ESSENTIAL INGREDIENT NOTES FOR PERFECT CUPCAKES

Achieving the perfect texture and flavor for these caramel filled cupcakes starts with understanding your ingredients. Below are some crucial notes for the key components. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.

• Eggs: Always use large eggs and make sure they are at room temperature. Cold eggs can cause your batter to curdle and affect the emulsification, resulting in a less smooth and tender cupcake. Take them out of the fridge 1-2 hours before you plan to start baking, depending on the ambient temperature of your kitchen, to ensure they warm up properly.
• Sour Cream: This ingredient is a secret weapon for incredibly soft and moist cupcakes. Sour cream adds a lovely tang and richness, while its acidity reacts with the baking soda to create a lighter, more tender crumb. Similar to eggs, measure out your sour cream and allow it to come to room temperature for 1-2 hours prior to baking. This helps it blend seamlessly into the batter without altering the batter’s temperature.
• Boiled Water: Boiling water is essential for blooming the cocoa powder, which intensifies the chocolate flavor significantly. Heat a kettle of water before you begin preparing other ingredients. Once boiled, measure the required amount and let it cool down slightly so it’s not scalding hot, but still warm enough to dissolve the cocoa effectively. This step is crucial for a rich, deep chocolate taste.
• Cocoa Powder: For the best and most intense chocolate flavor, we highly recommend using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother, less bitter chocolate flavor compared to natural cocoa. Valrhona is an excellent choice for its superior quality.
• Instant Espresso Powder: While optional, instant espresso powder is a fantastic addition that truly enhances the chocolate flavor without making your cupcakes taste like coffee. It deepens the cocoa notes, making the chocolate richer and more profound. We prefer Nescafe Gold espresso powder because it dissolves quickly and is made from 100% Arabica coffee, offering a great flavor profile.
• Butter: Both for the caramel and the buttercream, room temperature butter is non-negotiable. Softened butter creams easily with sugar, incorporating air for a light and fluffy frosting, and blends smoothly into the caramel. If your butter is too cold, it won’t cream properly; if it’s too warm (melted), your frosting can become greasy.

STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT CHOCOLATE CUPCAKES

Making these incredibly soft and flavorful chocolate cupcakes is simpler than you might think. This recipe works best with a stand mixer fitted with a paddle attachment, or a reliable hand mixer. You’ll also need a 12-cup cupcake pan and a set of cupcake liners.

For the complete, printable recipe, scroll down to the recipe card below.

Before you begin: Preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners, preparing your stage for baking success.

STEP 1: Prepare the Boiling Water. Start by boiling the specified amount of water. Once it reaches a boil, measure it out and set it aside to cool slightly. It should be warm, not piping hot, when you add it to the wet ingredients later. This allows it to cool to an optimal temperature while you gather and prepare the rest of your ingredients.

STEP 2: Combine Dry Ingredients. In a large mixing bowl, meticulously sift together all of your dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps and that the leavening agents are evenly distributed throughout the mixture. After sifting, give the dry ingredients a quick stir with a whisk to ensure they are thoroughly combined.

STEP 3: Whisk Wet Ingredients. In a separate mixing bowl, combine all the wet ingredients. This includes the room temperature sour cream, vegetable oil, room temperature large eggs, and vanilla extract, along with the pre-measured, slightly cooled boiled water. Using a hand whisk, gently whisk these ingredients together until they are just combined and smooth. Be mindful not to overmix the eggs, as excessive whisking can incorporate too much air, leading to a tougher cupcake texture.

STEP 4: Gently Combine Wet and Dry. Slowly pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or a whisk, gently stir everything together until just combined. Mix only until no dry streaks or lumps remain. Overmixing the batter at this stage can develop the gluten in the flour too much, resulting in dense, chewy cupcakes rather than soft and tender ones.

STEP 5: Bake the Cupcakes. Evenly divide the smooth cake batter among the 12 prepared cupcake liners, filling each about two-thirds full to allow for proper rising. Transfer the cupcake tray to your preheated oven and bake for 15-17 minutes. To test for doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are ready. Avoid overbaking, as this can lead to dry cupcakes.

STEP 6: Cool Down. Once baked, remove the cupcake pan from the oven. Let the cupcakes cool in the pan for about 5 minutes. This allows them to set slightly and prevents them from sticking to the liners. After 5 minutes, gently transfer the cupcakes from the pan to a wire rack to cool completely. Ensuring they are fully cool before filling and frosting is crucial to prevent the caramel and buttercream from melting.

STEP-BY-STEP INSTRUCTIONS: MASTERING THE SALTED CARAMEL SAUCE

While your delicious chocolate cupcakes are baking or cooling, it’s the perfect time to prepare the star of the show: the rich, homemade salted caramel sauce. This process requires a bit of attention, but the incredible flavor is well worth it!

STEP 1: Melt Sugar and Heat Cream Simultaneously. In a small, heavy-bottomed saucepan, slowly melt the granulated sugar over low to medium heat. Do not stir initially; let the sugar melt and caramelize on its own. As it melts, you can gently swirl the pan to ensure even cooking. It will gradually turn into a beautiful golden-brown liquid. At the same time, in a separate small saucepan, gently heat the heavy cream until it just begins to bubble around the edges. It should be hot but not boiling vigorously.

STEP 2: Combine Caramel and Cream. Once the sugar has completely melted and reached a rich golden-brown color (watch carefully to prevent burning!), remove it from the heat. Carefully and slowly pour the hot heavy cream into the melted sugar. Be extremely cautious at this stage, as the mixture will bubble up intensely and release hot steam. Stir constantly with a heat-proof whisk or wooden spoon until the caramel is smooth and all the sugar has dissolved into the cream. If lumps form, return it to very low heat and continue stirring until smooth.

STEP 3: Finish and Cool the Caramel. Turn off the heat. Immediately add the room temperature butter and a generous pinch of sea salt to the hot caramel mixture. Continue stirring until the butter has fully melted and is completely incorporated, resulting in a glossy, smooth caramel sauce. The salt is crucial here, as it balances the sweetness and enhances the overall flavor. Transfer the hot caramel to a shallow bowl or dish. This allows it to cool down more quickly and evenly. Place the bowl in the refrigerator for approximately 30 minutes to 1 hour, or until it reaches a thick, pourable room temperature consistency suitable for filling and mixing into buttercream.

STEP-BY-STEP INSTRUCTIONS: PREPARING THE BUTTERCREAM AND ASSEMBLING YOUR CARAMEL MASTERPIECES

Once your chocolate cupcakes are completely cooled and your homemade salted caramel has reached room temperature and thickened, it’s time to prepare the luxurious caramel buttercream and assemble these delectable treats.

STEP 1: Sift Powdered Sugar and Cream Butter with Caramel. Begin by sifting your powdered sugar; this crucial step prevents lumps and ensures a silky-smooth buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the room temperature butter and 75 grams of your prepared homemade salted caramel sauce. Cream these ingredients together on medium speed for approximately 2 minutes, until light and fluffy. Stop the mixer, scrape down the sides of the bowl with a spatula, and continue mixing for another minute to ensure everything is thoroughly combined and aerated.

STEP 2: Incorporate Powdered Sugar and Flavorings. Reduce the mixer speed to low. Gradually add the sifted powdered sugar to the butter and caramel mixture in two portions. Mix on low speed until each addition of sugar is fully incorporated and no dry powdered sugar is visible. Once all the sugar is added, incorporate the vanilla extract and 1-2 tablespoons of whole milk (add milk gradually until desired consistency is reached). Scrape down the sides and bottom of the bowl once more to catch any unmixed ingredients, then increase the speed to low-medium and beat for an additional 2 minutes. This final mixing helps to create a light and airy buttercream texture.

STEP 3: Smooth the Buttercream. Remove the bowl from the stand mixer. Using a sturdy spatula or a wooden spoon, vigorously beat the buttercream by hand against the sides of the bowl for a few minutes. This manual step helps to remove any remaining air bubbles that might have been incorporated by the mixer, resulting in an exceptionally smooth, dense, and pipeable buttercream. Once smoothed, transfer the buttercream to a piping bag fitted with a large star piping tip (such as a Wilton 1M) for professional-looking swirls.

STEP 4: Fill and Frost the Cupcakes. Take each cooled chocolate cupcake and, using the narrow end of a piping tip, a small spoon, or a butter knife, carefully dig out a small core from the center of the cupcake. This creates a perfect indent for your luscious caramel filling. Spoon a generous amount of your homemade salted caramel sauce into each hollowed-out cupcake. Next, pipe the caramel buttercream artistically over the filled cupcakes. Finish your masterpieces by drizzling any leftover salted caramel sauce over the buttercream for an extra touch of indulgence. Finally, sprinkle with some of the cake crumbs you removed from the cupcake cores, adding a delightful texture and a rustic, appealing look. Serve immediately or store for later enjoyment.

EXPERT BAKING TIPS FOR CUPCAKE PERFECTION

Achieving bakery-quality cupcakes at home is within your reach with a few expert tips. Follow these guidelines to ensure your caramel filled chocolate cupcakes turn out perfectly every time:

• Use a Kitchen Scale for Precision: Baking is a science, and precision is key. While cup measurements are common, they can be inconsistent. My recipes, including this one, default to grams for a reason: it is the most accurate and reliable way to measure ingredients. Using a kitchen scale ensures you’re adding the exact amount of each component, which directly impacts the texture, consistency, and overall success of your baked goods. Investing in a good kitchen scale will significantly improve your baking results.
• Avoid Overmixing Your Batter: This is one of the most common mistakes in baking cupcakes. Once you combine the wet and dry ingredients, mix only until they are just incorporated and no dry streaks of flour remain. Overmixing develops the gluten in the flour, which leads to tough, dense, and chewy cupcakes instead of light, tender, and fluffy ones. I always recommend giving the batter one final gentle fold with a spatula after using a mixer. This ensures everything at the bottom of the mixing bowl is fully incorporated without overworking the gluten.
• Choose the Right Baking Pans: The type of baking pan you use can greatly influence the outcome of your cupcakes. For the best results, use an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows your cupcakes to bake more gently and evenly, resulting in a softer, moister crumb and a lighter crust. Darker baking pans, on the other hand, absorb more heat, leading to a darker, potentially drier crust and a less tender interior. If you only have dark pans, you might need to slightly reduce your oven temperature or baking time to prevent overbaking.

FREQUENTLY ASKED QUESTIONS ABOUT CARAMEL FILLED CUPCAKES

STORAGE RECOMMENDATIONS FOR FRESHNESS

To keep your delicious caramel filled chocolate cupcakes tasting their best, proper storage is essential. Store them in an airtight container at room temperature. This will prevent them from drying out and keep the buttercream and caramel soft and fresh. While they are undoubtedly best enjoyed on the day they are made, these cupcakes will remain wonderfully moist and flavorful for up to 2-3 days when stored correctly. Avoid refrigerating them unless necessary for longer storage, as the cold can sometimes alter the texture of the cupcake, making it slightly drier. If you do refrigerate, allow them to come to room temperature before serving for the best experience.

More Irresistible Cupcake Recipes To Try

If you loved baking and tasting this recipe, make sure to leave a STAR REVIEW below! Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.

Caramel Filled Cupcakes

The most amazing soft and moist caramel filled chocolate cupcake! Soft and rich chocolate cupcake with a smooth salted caramel and a salted caramel buttercream.

5 fra 5 stemmer

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 549 kcal

Equipment

• 12-cup cupcake pan
• Stand mixer with paddle attachment or hand mixer
• Cupcake liners
• Small saucepans (2)
• Wire rack
• Piping bag and large star tip (e.g., Wilton 1M)

Ingredients

 

 

CHOCOLATE CUPCAKE

• 120 gram boiling water
• 160 gram all-purpose flour
• 200 gram sugar
• 50 gram unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120 gram sour cream 18% room temperature
• 75 gram vegetable oil
• 2 large eggs room temperature
• 1 ½ teaspoon vanilla extract

SALTED CARAMEL

• 180 gram granulated sugar
• 200 gram heavy cream
• 50 gram butter
• Pinch of sea salt

CARAMEL BUTTERCREAM

• 150 gram butter room temperature
• 50 gram caramel + extra for drizzling on top
• 330 gram powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoon whole milk

Instructions

 

CHOCOLATE CUPCAKE

• Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
• Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
  120 gram boiling water
• In a large mixing bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
  160 gram all-purpose flour, 200 gram sugar, 50 gram unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
• In another mixing bowl add all of the wet ingredients, including the water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
  120 gram sour cream 18%, 75 gram vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
• Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.
• Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes.
• Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

SALTED CARAMEL

• While the cupcakes are baking, make the caramel.
• In a small saucepan, slowly melt the granulated sugar over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble.
  180 gram granulated sugar, 200 gram heavy cream
• Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
• Turn off the heat and add the butter and pinch of salt. Stir it in until the butter has melted into the caramel. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30 minutes to an 1 hour to become room temperature.
  50 gram butter, Pinch of salt

BUTTERCREAM

• Once the cupcakes and caramel has cooled down make the buttercream.
• Sift the powdered sugar.
  330 gram powdered sugar
• In the bowl of a stand mixer, using the paddle attachment, start by creaming the butter and 75 g of the homemade caramel for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more.
  150 gram butter, 50 gram caramel
• On low speed, add the sifted powdered sugar in 2 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and milk and mix it in. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
  1 teaspoon vanilla extract, 1-2 tablespoon whole milk
• Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
• Transfer the buttercream to a piping bag with a big star piping tip e.g Wilton 1M.

ASSEMBLING

• Using an end of a piping tip or a butter knife, dig out the core of cupcake, to make an indent for the caramel.
• Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake.
• Drizzle any leftover caramel over the buttercream and decorate with some cake crumbs, off the scraps, from the cupcakes.
• Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

Notes

Note: The chocolate cupcake recipe was updated on April 10, 2023. Buttermilk was changed to sour cream to enhance moisture and tenderness.

Nutrition

Calories: 549kcal
Carbohydrates: 72g
Protein: 4g
Fat: 30g
Saturated Fat: 16g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 9g
Trans Fat: 1g
Cholesterol: 88mg
Sodium: 308mg
Potassium: 146mg
Fiber: 2g
Sugar: 58g
Vitamin A: 767IU
Vitamin C: 0.2mg
Calcium: 57mg
Iron: 2mg

Keyword buttercream, caramel, chocolate cupcake, cupcakes, salted caramel, dessert

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