Best Chocolate Caramel Cupcakes Recipe
This recipe makes the best chocolate caramel cupcakes recipe topped with amazing caramel buttercream frosting.
If you are a lover of chocolate and caramel then you have to try this recipe because it will blow your mind. I can’t describe how the cupcakes are fluffy, moist, and delicious. it’s all-time my favorite recipe.
these cupcakes are a mix of fluffy chocolate cupcakes filled with amazing caramel sauce and topped with the best caramel buttercream frosting. So at the end of the recipe, you will have a piece of cupcake that will melt in your mouth and make your day great.
Equipment YOU WILL NEED FOR THE chocolate caramel cupcakes:
- Measurements cups
1 cup = 250 ml
1/2 cup = 125 ml
1/3 cup = 85 ml
1/4 cup = 65 ml
- Cupcake pan
- Cupcake papers
- 2 bowls
- Sieve
- Hand whisk
- Stand mixer or hand mixer
- Spatula
- Tablespoon
- Teaspoon
What are the ingredients for the chocolate caramel cupcakes?
Cupcake Ingredients
- Flour
- Cocoa
- Sugar
- Baking powder & baking soda
- Milk
- Vegetable oil
- Egg
- Vanilla
- Salt
Caramel sauce ingredients
- Sugar
- Butter
- Heavy cream
Caramel Buttercream Frosting
- Butter
- Condensed milk
- Caramel sauce
How to make chocolate caramel cupcakes?
- First, sift dry ingredients flour cocoa baking powder & baking soda, and salt in a large bowl then add the sugar and place them aside.
- Second, mix milk, oil, egg, vanilla, and vinegar very well with a whisk.
- Third, add the liquids to dry ingredients and mix them until there are no lumps. However, don’t over-mix the batter.
- fourth, the cupcakes are ready to bake, fill the batter in cupcakes tin, This recipe makes 12-14 cupcakes.
- fifth, bake them for 20-22 minutes at 180 Celsius.
- sixth, make the caramel sauce, here is the best caramel sauce recipe.
- Finally, make the caramel buttercream by beating the butter for 5 minutes then add the condensed milk and mix for 2-3 minutes, and finally add the caramel sauce and mix for another 2-3 minutes.
Frequently asked questions
WHAT KIND OF COCOA POWDER SHOULD YOU USE?
Use good quality and a good taste of unsweetened cocoa because cocoa is the main ingredient that gives cupcakes a delicious taste.
HOW DO STORE THESE CHOCOLATE CUPCAKES
These chocolate cupcakes will last up to 6-7 days in the refrigerator. You can also freeze them for up to 3 months. However, make sure to freeze them without the filling and topping.
HOW TO FREEZE CHOCOLATE CUPCAKES?
Wrap them individually with plastic wrap put them in a plastic bag and freeze them.
HOW TO STORE CARAMEL SAUCE?
After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 3 weeks.
HOW LONG WILL THE caramel buttercream LAST?
This filling will last for 1 week in the fridge. But make sure to cover it or keep it in an airtight container box or bag.
Can we use homemade caramel sauce in caramel buttercream frosting?
Yes, you can use homemade caramel sauce. You can check this caramel sauce recipe.
Chocolate Caramel Cupcakes
Ingredients
Cupcakes
- 1½ cup flour
- ¼ cup cocoa
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cup milk
- ⅓ cup oil
- 1 large egg
- 1 tablespoon vanilla
- 1 tablespoon vinegar
Caramel Buttercream Frostin
- 250 g unsalted softened butter
- ½ can sweetened condensed milk
- ¼ cup caramel sauce
- ½ cup caramel stuffing the cupcakes
Instructions
- Preheat your oven to 170 Celsius.
- Line a muffin or cupcake tin with cupcake liners. This recipe makes 12-14 cupcakes.
- In a large bowl sift flour, cocoa, baking powder, baking soda, salt then add the sugar and mix them with a hand whisk.
- In another bowl add coffee, egg, oil, vanilla, vinegar and mix them well.
- Pour liquids on dry ingredients and mix well, but don't over mix the batter.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes are done (stick a toothpick in and it comes out clean).Every oven is different from others so keep a close eye on them after 18 minutes.
- Remove from tins and cool completely.
Caramel Buttercream Frosting
- In a stand mixer add the softened butter and beat it on medium to high speed for 5 minutes or until it is light and fluffy.
- Add the condensed milk and mix for 2-3 minutes.Finally, add the caramel sauce and mix until incorporates.
- Transfer the frosting to a pastry bag.
Decorating The Cupcakes
- Put the caramel sauce in a filling bag.
- Insert the tip of the bag into the cooled cupcakes and squeeze gently, and fill them about 1 tablespoon.
- Finally, decorate the stuffed cupcakes with caramel buttercream frosting.
Notes
- Leave the cupcakes to cool completely before stuffing them.
- If you are going to make the caramel sauce at home, make sure to leave it cool completely before adding it to the buttercream.
- Make sure the butter is softened before beating it.