Chocolate Caramel Cupcakes with Salted Caramel Filling
Chocolate Caramel Cupcakes with Salted Caramel Filling are the ultimate indulgent treat, perfectly blending rich chocolate and gooey salted caramel. These moist cupcakes feature a luscious caramel center, topped with velvety chocolate frosting and a drizzle of caramel. Ideal for any celebration or cozy night in, they’re sure to impress your guests and satisfy your sweet cravings!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup granulated sugar for salted caramel filling
- 6 tbsp unsalted butter for salted caramel filling
- 1/2 cup heavy cream for salted caramel filling
- 1/2 tsp sea salt for salted caramel filling
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar and oil until smooth. Add eggs one at a time, followed by milk and vanilla; mix until combined.
- Gradually add dry ingredients to the wet mixture until just blended.
- Pour batter into liners, filling two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- For the salted caramel filling: melt sugar over medium heat until golden brown. Stir in butter, then slowly add heavy cream and sea salt; mix until smooth.
- Let cupcakes cool completely before injecting with salted caramel filling using a piping bag.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 305
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg