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Chocolate Caramel Cupcakes

Chocolate Caramel Cupcakes

Delicious Chocolate Caramel Cupcakes filled with homemade bourbon salted caramel, topped with caramel buttercream, and drizzled with chocolate.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 547 kcal

Equipment

  • cupcake pan
  • brown cupcake liners
  • cupcake corer
  • stand mixer with paddle attachment

Ingredients
  

Salted Caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature
  • ½ cup heavy cream
  • 1 tablespoon bourbon optional
  • ½ teaspoon flaky sea salt

Chocolate Cupcakes

  • 1 cup cake flour substitute all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon espresso powder optional
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1 tablespoon bourbon optional
  • ½ cup whole milk

Salted Caramel Buttercream

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • ¼ cup salted caramel
  • 1 tablespoon bourbon optional
  • 2-3 tablespoons heavy cream as needed

Garnish

  • 2 ounces dark chocolate melted and cooled
  • salted caramel
  • flaky sea salt

Instructions
 

Salted Caramel

  • Highly recommend making the salted caramel the night before the cupcakes so it has time to fully cool.
  • In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes until it begins to melt.
  • Once the sugar is completely melted and smooth, remove from the heat and stir in the butter until combined.
  • Add in the heavy cream, bourbon, and salt and mix until fully combined and smooth.
  • Pour the caramel into a heavy glass jar to cool to room temperature. Can be stored in the fridge for up to a month.
  • If made the night before, it can sit covered at room temperature overnight.

Chocolate Cupcakes

  • Preheat the oven to 350°F.
  • In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
  • In a separate large bowl, whisk together the vegetable oil and eggs.
  • Then whisk in the sugar and bourbon until smooth.
  • Gently mix in half the dry ingredients, then add in the milk and the remaining dry ingredients and mix until just combined.
  • Pour about ¼ cup of batter into each cupcake liner.
  • Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
  • Remove from pan and let cool on wire rack.
  • Let the chocolate cupcakes cool completely before filling and frosting.

Salted Caramel Buttercream

  • In a large bowl using a handheld or stand mixer, cream the butter until smooth.
  • Add in the powdered sugar ½ cup at a time until fully combined and smooth.
  • Set the mixer to low speed and slowly drizzle in the salted caramel until fully incorporated.
  • Then add in the bourbon and beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
  • If needed, add in cream 1 tablespoon at a time until desired consistency is reached.

Assembly

  • Melt the dark chocolate and let cool almost to room temperature.
  • Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled salted caramel.
  • Frost the filled cupcakes and then drizzle with melted chocolate and salted caramel, and sprinkle with a little extra flaky sea salt.

Notes

These cupcakes are best eaten the same day, but will keep in the fridge for up to 3 days once assembled. They taste best when served at room temperature.

Nutrition

Serving: 1cupcakeCalories: 547kcalCarbohydrates: 74gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 126mgPotassium: 119mgFiber: 2gSugar: 64gVitamin A: 892IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword baking, Caramel, chocolate, Chocolate Caramel Cupcakes, cupcakes, dessert
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