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March 17, 2018 Dessert

Chocolate Cupcakes with Caramel Filling

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

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.

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

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.

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

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.

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

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.

5 from 10 votes
Chocolate Cupcakes with Caramel Filling and Vanilla Buttercream Frosting are moist and decadent mini cakes that you can make from scratch.
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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
Calories: 603 kcal
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!

Recipe Video

Nutrition Facts
Chocolate Cupcakes with Caramel Filling
Amount Per Serving (1 cupcake)
Calories 603 Calories from Fat 392
% Daily Value*
Total Fat 43.5g 67%
Saturated Fat 26.7g 134%
Trans Fat 0.2g
Cholesterol 144.9mg 48%
Sodium 482.6mg 20%
Total Carbohydrates 53.7g 18%
Dietary Fiber 1.4g 6%
Sugars 42.2g
Protein 3.8g 8%
Vitamin A 26%
Calcium 5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Categories: Dessert Tags: buttercream, buttercream frosting, caramel, caramel filling, chocolate cupcakes, chocolate cupcakes with caramel, chocolate cupcakes with caramel filling, cupcakes, desser recipes, dessert, desserts

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Veronika's KitchenRuth AbrahamJagerCaseyMolly McAndrew Recent comment authors
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Jager
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Jager


Delicious cupcakes, cooking the caramel to the right consistency takes some practice!

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December 1, 2018 9:36 pm
Casey
Guest
Casey

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.

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August 30, 2018 11:13 am
Veronika's Kitchen
Author
Veronika's Kitchen

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)

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August 30, 2018 1:28 pm
Casey
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Casey

thank you!! 🙂

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August 30, 2018 3:12 pm
Ruth Abraham
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Ruth Abraham

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?

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December 24, 2018 2:37 am
Veronika's Kitchen
Author
Veronika's Kitchen

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.

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December 24, 2018 10:19 am
Molly McAndrew
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Molly McAndrew

If I were to use salted butter, would I simply cut out the added salt in the cupcake recipe?

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August 9, 2018 2:27 pm
Veronika's Kitchen
Author
Veronika's Kitchen

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!)

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August 9, 2018 3:15 pm
LMc
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LMc

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.

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March 29, 2018 1:14 pm
Veronika's Kitchen
Author
Veronika's Kitchen

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 😉

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March 29, 2018 1:49 pm
Matt
Guest
Matt


What a tasty surprise in the middle of these chocolate cupcakes. I love caramel!!

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March 25, 2018 11:36 pm
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Matt) I love cupcakes with different fillings!)

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March 29, 2018 1:48 pm
Stacey
Guest
Stacey

Oh my goodness, the decadence here! These cupcakes look incredible and I know my kids would absolutely love them!

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March 25, 2018 10:27 pm
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Stacey)

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March 29, 2018 1:47 pm
Kathryn @ FoodieGirlChicago
Guest
Kathryn @ FoodieGirlChicago


Caramel and chocolate is such a great flavor combo! These look delicious and I just love the photos!!

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March 25, 2018 8:48 am
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Kathryn!

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March 25, 2018 8:11 pm
Abby @ WinsteadWandering
Guest
Abby @ WinsteadWandering


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!

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March 23, 2018 11:57 pm
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Abby!)

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March 25, 2018 8:11 pm
Julie
Guest
Julie

Whoa – that photo with the caramel just pouring out — beautiful!! These look and sound absolutely incredible!

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March 23, 2018 10:20 pm
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Julie)

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March 25, 2018 8:10 pm
Amanda
Guest
Amanda

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!

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March 23, 2018 5:41 pm
Veronika's Kitchen
Author
Veronika's Kitchen

Thank you, Amanda! I am sure your kids will love them!)

Vote Up0Vote Down  Reply
March 25, 2018 8:10 pm

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Hi and welcome to my food blog, Veronika’s Kitchen! Here you can find recipes that are delicious and easy to make. From traditional cupcakes to healthy no-bake sugar-free desserts, I’ve got you covered. You will see how easy it is to create these scrumptious treats with a few basic ingredients. Read More…

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