Chocolate Cupcakes with Caramel Filling

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.

5 from 9 votes

Print

Chocolate Cupcakes with Caramel Filling

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Chocolate Cupcakes with Caramel Filling and Vanilla Buttercream Frosting are moist and decadent mini cakes that you can make from scratch.

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes

Servings: 12 cupcakes

Author: Veronika's Kitchen

Ingredients

Ingredients for Chocolate Cupcakes:

• 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

Ingredients for Salted Caramel:

• 1 cup granulated sugar
• 6 tablespoon unsalted butter, cut in pieces
• 1/2 cup heavy cream
• 1 teaspoon salt

Ingredients for Vanilla Buttercream Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 1 cup powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

How to make Chocolate Cupcakes:

1. Preheat your oven to 350°F and line a muffin tin with 12 muffin liners inside. Set it aside.

2. In a medium size mixing bowl sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.

3. 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.

4. Add eggs, vanilla extract, and buttermilk and mix again until well incorporated.

5. Using a spatula, fold in dry ingredients in 2 steps until just combined. Do not overmix!

6. 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.

How to make Salted Caramel:

1. 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.

2. When the sugar is melted, add unsalted butter. Constantly stir while the butter melts and mixes together with the sugar.

3. 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.

4. When the sauce is the right consistency and the color, remove it from the heat and add some salt (about a teaspoon).

How to make Vanilla Buttercream Frosting:

1. In a stand mixer, using a paddle attachment, beat room temperature butter until it gets light consistency.

2. Add powdered sugar and mix again until well incorporated.

3. Add heavy cream and vanilla extract, and beat on a high speed until it gets the right consistency.

4. If it is too liquid, you can add more powdered sugar and mix one more time.

How to assemble Chocolate Cupcakes with Caramel Filling and Vanilla Buttercream Frosting:

1. Using a knife or a cupcake corer, cut out small holes in the middle of cupcakes.

2. Fill in with about 1-1 ½ teaspoon of salted caramel into the cupcakes holes.

3. Using a 1 mm open start piping tip, top the cupcakes with the Vanilla Buttercream Frosting.

4. Spoon a teaspoon of salted caramel on top of the frosting.

5. Enjoy!