Chocolate Cupcakes with Caramel Filling and Vanilla Buttercream Frosting are moist and decadent mini cakes that you can make from scratch.
I think there is nothing better than homemade baking, starting from scratch. You can mix some basic ingredients together, bake it, with the final result of receiving a scrumptious dessert. The best part of it is seeing how your family and friends enjoy these treats that you made yourself. This is the best award for me!
Cupcakes are perfect treats for parties. You can create a few different flavors, toppings, and even fill them with some caramel, curd, or fudge. Everyone can enjoy their preferred flavors!
This recipe is one of my most favorites; chocolate cupcakes filled with homemade salted caramel and topped with rich vanilla buttercream frosting. Although it might look complicated, it is really easy to make.
How to make Chocolate Cupcakes
The base for these cupcakes is very similar to my popular Red Velvet Cupcakes. Instead of using a mix of sour cream and milk, I like to use some buttermilk. It will help your mini cakes stay soft and moist.
To start, I like to beat softened butter and sugar in my Kitchen Aid Stand Mixer for about 4-5 minutes, so it will have an airy texture and pale color. Then add the eggs, vanilla extract and buttermilk and beat it again for a minute or two, until it is well combined.
To fold in dry ingredients, I prefer to use a spatula. That way I won’t over mix the mixture, so it will stay light and airy.
How to make Salted Caramel
You can pre-make the caramel sauce a day or two in advance and just reheat in in a microwave or an oven when you are ready to use it. Pre-heating is not necessary but it will be easier for you to fill in the cupcakes and top the buttercream. Though, don’t re-heat it too much, just to the right consistency.
The recipe I used for this Salted Caramel is from Sally’s Baking Addiction. Because it come out perfect every single time I make it, there is no point to change it and create my own. Please check her page for more instructions about how to make this perfect salted caramel.
How to make Vanilla Buttercream Frosting
I made two versions of these cupcakes, with Cream Cheese Frosting and Vanilla Buttercream Frosting. While I always prefer cream cheese over buttercream icing, I think that vanilla buttercream frosting is more classic for this recipe.
However, if you are a fan of Cream Cheese Icing like me, you can see how I make it with my Red Velvet Cupcakes.
For my Vanilla Buttercream Frosting, I start with beating softened butter on a high speed for a few minutes in my stand mixer, using a paddle attachment. Then add powdered sugar and mix again until well incorporated. Add heavy cream and vanilla extract, and beat on a high speed until it gets the right consistency. If it is too liquid, you can add more powdered sugar and mix one more time. Cover with some plastic wrap and keep in a refrigerator until ready to use.
Chocolate Cupcakes with Caramel Filling and Vanilla Buttercream Frosting are moist and decadent mini cakes that you can make from scratch.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup granulated sugar
- 6 tablespoon unsalted butter, cut in pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Preheat your oven to 350°F and line a muffin tin with 12 muffin liners inside. Set it aside.
In a medium size mixing bowl sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
Using a hand or stand mixer with a paddle attachment, cream together butter and sugar on a high speed for a few minutes, until the mixture is pale and fluffy.
Add eggs, vanilla extract, and buttermilk and mix again until well incorporated.
Using a spatula, fold in dry ingredients in 2 steps until just combined. Do not overmix!
Divide this batter between 12 muffin liners. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. When it is ready, take it out and set aside to cool off for about 10 minutes. Place the muffins on a wire rack.
Heat granulated sugar in a saucepan over medium heat. Stir constantly with a rubber spatula until the sugar melts and becomes amber in color. That might take about 5-7 minutes. Make sure not to burn it.
When the sugar is melted, add unsalted butter. Constantly stir while the butter melts and mixes together with the sugar.
As soon as the butter is incorporated, stir in heavy cream. The mixture will bubble because of the temperature difference. Continue to stir all the time.
When the sauce is the right consistency and the color, remove it from the heat and add some salt (about a teaspoon).
In a stand mixer, using a paddle attachment, beat room temperature butter until it gets light consistency.
Add powdered sugar and mix again until well incorporated.
Add heavy cream and vanilla extract, and beat on a high speed until it gets the right consistency.
If it is too liquid, you can add more powdered sugar and mix one more time.
Using a knife or a cupcake corer, cut out small holes in the middle of cupcakes.
Fill in with about 1-1 ½ teaspoon of salted caramel into the cupcakes holes.
Using a 1 mm open start piping tip, top the cupcakes with the Vanilla Buttercream Frosting.
Spoon a teaspoon of salted caramel on top of the frosting.
Enjoy!
Recipe Video
Delicious cupcakes, cooking the caramel to the right consistency takes some practice!
does the caramel seep into the cupcakes or will it stay put for at least a day? I’m looking to make these the night before for a work event.
Hi Casey!
The caramel filling will thicken up when you refrigerate them. It is totally ok to make them a day before!) My only suggestion is to drizzle additional caramel on top just before you serve it so it looks fresh. You can warm it up in a microwave for a few seconds so it is runny, cool off a bit, then drizzle on top)
thank you!! 🙂
If I make them a day in advance, do I just leave them in the fridge with a foil seal and bring it back to room temp before serving the next day?
Hi Ruth! Yes, you can refrigerate them overnight and take them out an hour before you serve them. I also prefer to drizzle the caramel just before serving, so it stays fresh an runny.
If I were to use salted butter, would I simply cut out the added salt in the cupcake recipe?
Hi Molly! You definitely want to skip additional salt when using salted butter. Though, I always prefer to use unsalted butter, because it is easier to control the amount of salt in your dessert. Let me know how it came out!)
Is it 1/4 cup of Cocoa? Same as in your Red Velvet Cupcake Recipe? Sorry, I don’t see it listed and wanted to make sure.
Hi! Wow, thank you for catching that!) it is 1 cup of all-purpose flour and 1/2 cup of unsweetened cocoa powder. I corrected the recipe 😉
What a tasty surprise in the middle of these chocolate cupcakes. I love caramel!!
Thank you, Matt) I love cupcakes with different fillings!)
Oh my goodness, the decadence here! These cupcakes look incredible and I know my kids would absolutely love them!
Thank you, Stacey)
Caramel and chocolate is such a great flavor combo! These look delicious and I just love the photos!!
Thank you, Kathryn!
The caramel running out of these cupcakes is pretty much straight from my dessert dreams. You nailed it with the recipe and with the photos!
Thank you, Abby!)
Whoa – that photo with the caramel just pouring out — beautiful!! These look and sound absolutely incredible!
Thank you, Julie)
You’ve out done yourself with this recipe – WOW! These look and sound so amazing! Perfect for a sweet treat! My kids will love these and I’m excited to make the Salted Caramel!! YUM!
Thank you, Amanda! I am sure your kids will love them!)