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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes with a rich, tender crumb and a caramel-filled center, topped with cocoa frosting and a glossy caramel drizzle. This recipe bakes classic cupcakes, cores them, then pipes frosting and finishes with flaky sea salt for a sweet-salty finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cupcakes
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
Caramel filling
  • 1 cup thick caramel sauce
Salted caramel chocolate frosting
  • 1 cup butter
  • 0.5 cup cocoa powder
  • 3 cup powdered sugar
  • 0.25 cup caramel sauce
  • 3 tbsp cream
  • 1 flaky salt

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the chocolate cupcakes
  1. Preheat the oven to 350F and line cupcake tins.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. Beat butter and granulated sugar until fluffy, about 2-3 minutes.
  4. Add eggs and vanilla, mixing until smooth.
  5. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
  6. Fill each liner about 2/3 full.
  7. Bake for 18-20 minutes, until a toothpick comes out with a few moist crumbs.
  8. Cool cupcakes completely.
Fill and frost
  1. Core each cupcake and fill the centers with thick caramel sauce.
  2. Beat the frosting smooth using butter, cocoa powder, powdered sugar, caramel sauce, and cream.
  3. Pipe frosting onto each cupcake.
  4. Drizzle with caramel sauce and sprinkle with flaky salt.

Notes

For clean coring, cool the cupcakes until the centers are firm, then remove a small plug and keep it aside. Store in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months (thaw overnight in the fridge, then frost). If you want a lighter option, use reduced-fat butter in both the cupcakes and frosting for a slightly less rich texture.