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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.
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5 from 10 votes

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 603kcal

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:

  • 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 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/8 tsp salt together. Set aside.
  • Using a hand or stand mixer with a paddle attachment, cream together 1/2 cup butter and 1 cup sugar on a high speed for a few minutes, until the mixture is pale and fluffy.
  • Add 2 eggs, 1 tsp vanilla extract, and 1 cup 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.

How to make Salted Caramel:

  • Heat 1 cup 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 6 tbsp unsalted butter. Constantly stir while the butter melts and mixes together with the sugar.
  • As soon as the butter is incorporated, stir in 1/2 cup 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).

How to make Vanilla Buttercream Frosting:

  • In a stand mixer, using a paddle attachment, beat 1 1/2 cups room temperature butter until it gets light consistency.
  • Add 1 cup powdered sugar and mix again until well incorporated.
  • Add 1/4 cup heavy cream and 1 tsp 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.

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

  • 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!

Video

Nutrition

Serving: 1cupcake | Calories: 603kcal | Carbohydrates: 53.7g | Protein: 3.8g | Fat: 43.5g | Saturated Fat: 26.7g | Trans Fat: 0.2g | Cholesterol: 144.9mg | Sodium: 482.6mg | Fiber: 1.4g | Sugar: 42.2g