Chocolate Caramel Cupcakes

Chocolate caramel cupcakes are the perfect blend of rich, moist chocolate cake topped with a luscious caramel frosting, making for a truly decadent treat. The combination of these two flavors creates a cupcake that is both comforting and indulgent, ideal for special occasions, or whenever you’re craving something sweet and satisfying. These cupcakes are sure to impress anyone with their perfect balance of sweet, rich chocolate flavor and creamy, buttery caramel notes.

The History of Chocolate Caramel Cupcakes
The history of chocolate caramel cupcakes can be traced back to the rise of chocolate desserts and caramel treats in the early 20th century. Chocolate as a dessert ingredient gained popularity after the invention of the chocolate bar, and caramel began to shine in the 1900s as candy makers refined the art of creating smooth, sweet caramel. Combining the two became a popular choice for many bakers due to the complimentary nature of chocolate and caramel, each enhancing the other’s flavor. While cupcakes became a favorite dessert in the early 1900s, their evolution into varieties like chocolate caramel reflects the growing trend of experimenting with flavor combinations. Today, chocolate caramel cupcakes are loved by dessert lovers worldwide, and they have become a beloved staple in both home kitchens and bakeries.

Ingredients Breakdown

• All-purpose flour: Provides structure to the cupcakes, giving them a soft and airy texture.
• Granulated sugar: Sweetens the cake and helps with moisture retention.
• Cocoa powder: Adds the rich chocolate flavor essential for the cake’s depth.
• Baking powder and baking soda: These leavening agents help the cupcakes rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the flavors of the chocolate and caramel.
• Eggs: Provide structure, moisture, and stability to the cupcakes.
• Butter: Adds moisture and richness to the cake, ensuring a soft texture.
• Whole milk: Moisturizes the batter and helps it reach the perfect consistency.
• Vanilla extract: Enhances the overall flavor profile of the cake.
• Caramel sauce: A rich, buttery topping that creates the indulgent caramel flavor.
• Heavy cream: Used to create a smooth, silky texture for the caramel frosting.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool completely on a wire rack before frosting.
7. For the caramel frosting, beat together the butter and powdered sugar until light and fluffy. Add the caramel sauce and heavy cream, and mix until smooth and spreadable.
8. Frost the cooled cupcakes with the caramel frosting, and optionally drizzle more caramel sauce on top for extra sweetness and decoration.

Tips for the Perfect Chocolate Caramel Cupcakes

1. Sift your dry ingredients: This ensures that the cocoa powder and flour mix together well, avoiding clumps and ensuring a smooth batter.
2. Don’t overmix the batter: Stir the wet and dry ingredients together just until combined to avoid dense cupcakes.
3. Use room-temperature ingredients: Butter, eggs, and milk should all be at room temperature for the best texture and to ensure proper mixing.
4. Test for doneness: Cupcakes can overbake quickly, so keep an eye on them after 15 minutes, and perform the toothpick test to avoid dry cupcakes.
5. Make your caramel sauce from scratch: Homemade caramel sauce will provide a much richer, deeper flavor than store-bought versions.

Variations and Customizations

• Chocolate Ganache: Instead of caramel frosting, use a decadent chocolate ganache for a double chocolate treat.
• Sea Salt Caramel: Add a sprinkle of sea salt to the caramel frosting for a sweet-and-salty combination.
• Stuffed Cupcakes: Add a dollop of caramel sauce in the center of the cupcake before baking for an extra gooey surprise.
• Caramelized Nuts: Top the cupcakes with caramelized pecans or almonds for added crunch and flavor.

Health Considerations and Nutritional Value
While chocolate caramel cupcakes are indulgent, they are best enjoyed as an occasional treat due to their high sugar, fat, and calorie content. Using whole ingredients like butter, sugar, and heavy cream will give you the best flavor, but consider using lower-fat milk or a sugar substitute if you’re looking to make a healthier version. These cupcakes are high in calories and fat, so it’s important to enjoy them in moderation.

FAQ

1. Can I make these cupcakes ahead of time?
   Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them the day you plan to serve them for the best taste and texture.
2. Can I freeze chocolate caramel cupcakes?
   Absolutely! You can freeze the un-frosted cupcakes in an airtight container for up to 3 months. When ready to enjoy, allow them to thaw and frost them with fresh caramel frosting.
3. Can I substitute the butter in the frosting with something else?
   You can try substituting the butter with cream cheese for a tangier frosting, though it will change the flavor profile slightly.

Chocolate Caramel Cupcakes

Chocolate caramel cupcakes offer the perfect balance of rich chocolate cake and creamy, indulgent caramel frosting. They are a decadent treat that combines two beloved flavors, perfect for any celebration or just a sweet indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

Chocolate Muffins

• 90 g ⅓ cup unsalted butter, softened to room temperature
• 100 g ½ cup granulated sugar
• 1 egg room temperature
• 80 g ⅔ cup all-purpose flour
• 45 g ½ cup cocoa powder
• Pinch of salt
• ½ teaspoon baking powder
• 65 g ⅓ cup whole milk, room temperature
• 60 g ¼ cup coffee, room temperature
• ½ teaspoon white vinegar
• ½ teaspoon baking soda

Homemade Caramel Filling

• 125 g ⅔ cup granulated sugar
• 75 g ⅕ cup glucose syrup
• 125 g ½ cup heavy cream
• 27 g 2 tablespoons unsalted butter

Cupcake Filling

• 120 g ½ cup caramel sauce (using homemade caramel)

Caramel Frosting

• 150 g ⅔ cup mascarpone (41% fat), chilled
• 120 g ½ cup heavy cream (36% fat), chilled
• 120 g ½ cup caramel sauce (using homemade caramel)
• Note: US customary cup measurements are indicative. It’s recommended to measure ingredients with a digital scale for accuracy in grams. Baking is both an art and a science, requiring precision.

Instructions

 

Start with the Caramel Filling

• Melt the sugar and glucose syrup in a large saucepan over medium-high heat.
• Heat the cream until it begins to simmer.
• Once the sugar starts turning golden brown, reduce the heat to medium.
• When the caramel reaches the right temperature (160-180°C / 320-356°F) or color (golden brown), immediately pour the hot cream over it, whisking continuously with a hand whisk or rubber spatula.
• Cook the caramel for an additional 1-2 minutes.
• Remove the caramel from the stove and transfer it to a large bowl to cool as quickly as possible.
• Allow the caramel to cool to around 40°C / 104°F, then gradually mix in the butter in three stages, stirring vigorously between each addition.
• Let the caramel chill to room temperature before using it as a filling and frosting.

For the Chocolate Muffin

• Preheat the oven to 175°C / 347°F.
• Using an electric hand mixer, whip the softened butter and sugar together until pale and fluffy. Add the egg and mix until well combined—don’t overbeat.
• Sift the flour, salt, cocoa powder, and baking powder together to create the dry ingredients. The milk and coffee mixture will be your wet ingredients.
• Add the dry and wet ingredients to the cupcake batter in four steps: wet, dry, wet, dry. After each addition, gently fold with a rubber spatula, finishing with the dry ingredients.
• In a small bowl, mix the vinegar and baking soda together. It will bubble up, so immediately fold it into the cupcake batter. This step helps keep the cupcakes soft for days without imparting any vinegar flavor.
• Spoon or pipe the batter into the cupcake pan, filling each about ¾ full. This recipe makes 6 large cupcakes.
• Bake for 25 minutes or until a skewer inserted comes out clean. Let the cupcakes cool on a cooling rack before filling and frosting.

Caramel Frosting

• Whip the cold mascarpone and heavy cream for 1-2 minutes with an electric hand mixer until it reaches a sour cream-like texture.
• Add the room temperature caramel sauce and continue to whip for another 1-2 minutes until the frosting becomes fluffy and pipeable. Be careful not to overwhip.

Assemble

• Once the cupcakes and caramel have cooled to room temperature, make a small hole in the center of each cupcake and fill them with the caramel sauce.
• Pipe the frosting on top and decorate with more caramel.
• Store the cupcakes in the fridge.

Notes

INGREDIENT NOTES:
For accurate measurements, always use a digital scale.
Ensure all ingredients for the cupcakes, such as eggs and milk, are at room temperature to ensure proper emulsification.
Don’t skip the white vinegar and baking soda “secret ingredient” – it helps achieve the perfect texture.
For the frosting, use high-fat cream and mascarpone. Low-fat dairy products won’t whip up properly and could affect the texture.
If you prefer, you can omit the glucose syrup in the caramel; refer to my ultimate caramel filling guide for more details.

TECHNIQUE NOTES:
To maximize your success, be sure to read the Expert Tips section above, as a short recipe alone cannot cover all the necessary details and the science behind baking.
When whipping the frosting, monitor the consistency closely and stop immediately once it becomes fluffy. Overbeating will cause the cream to break and become runnier instead of stiffer.
Never frost warm cupcakes – allow them to cool to room temperature before frosting.
If you’re new to using a piping bag and nozzle, it’s a good idea to practice with a simpler buttercream first to get the hang of it.