Chocolate Caramel Cupcakes with Salted Caramel Frosting

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Fall kicked off baking season in our house, and chocolate caramel cupcakes were always a favorite. These are moist one-bowl chocolate cupcakes with a fluffy salted caramel buttercream and an extra drizzle of caramel on top.

Tips

• Use store-bought caramel sauce to keep it easy, or make your own.
• Cool completely before frosting.
• Hot coffee deepens the chocolate flavor (you won’t taste coffee); hot water works too.

Mandie

Chocolate Caramel Cupcakes

Moist chocolate cupcakes with salted caramel buttercream.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 18 cupcakes

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1/2 cup hot coffee or hot water

Salted caramel frosting

• 1 cup butter softened
• 3 cups powdered sugar
• 1/3 cup caramel sauce plus more for drizzling
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Method

 

1. Heat oven to 350°F and line 18 muffin cups.
2. Whisk the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.
3. Add the eggs, milk, oil and vanilla and mix until smooth. Stir in the hot coffee (the batter will be thin).
4. Fill liners two-thirds full and bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely.
5. For the frosting, beat the butter until fluffy. Beat in the powdered sugar, caramel sauce, salt and vanilla until smooth.
6. Pipe or spread on the cupcakes and drizzle with more caramel.

FAQ

Can I make these ahead?

Bake up to 1 day ahead; frost the day you serve. Frosted cupcakes keep 2 days in the fridge.

Can I freeze cupcakes?

Yes, unfrosted, for up to 2 months.

How do I make the frosting stiffer?

Add more powdered sugar a few tablespoons at a time.

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