• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Kitchen Divas
  • Recipes
  • Resources
    • Kitchen Divas Resources
    • Blogger Resources
  • About
  • Contact
    • Contact Us
    • Work With Us
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Kitchen Divas Resources
  • Blogger Resources
  • About
  • Contact
  • Work With Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Desserts

    Easy Caramel Chocolate Cupcakes

    Published: Apr 8, 2018 · Modified: Jul 17, 2023 by Karin and Ken · This post may contain affiliate links. 2 Comments

    Share426
    Pin614
    Tweet
    Email
    1KShares
    1KShares
    Jump to Recipe Print Recipe

    Easy Caramel Chocolate Cupcakes are gourmet, stuffed or caramel filled, covered in a chocolate ganache making this chocolate fudge cupcake recipe amazing!

    Caramel Infused Chocolate Cupcakes

    Easy Chocolate Caramel Cupcakes

    If you love chocolate and caramel anything and everything, like I do, the Easiest Caramel Infused Chocolate Cupcakes must go on your bucket list!  I am not kidding!  These cupcakes are that good!  The technique is what is most important here.

    My late friend Marcel showed me how and this recipe took off from there!  Imagine a little caramel in every moist chocolaty bite!  

    The chocolate ganache on top perfectly finishes off  the Easiest Caramel Infused Chocolate Cupcakes!  They are like nothing you have ever tasted before!  Really!

    No matter how you decide to decorate the Easiest Caramel Infused Chocolate Cupcakes you will not be disappointed!  For the photos we used toffee bits but the truth is you really can use everything and anything you can think of!  You are only limited by your imagination!

    Gooey Caramel Centred Cupcakes

    There is no better way to describe these incredible Caramel Filled Cupcakes with Chocolate Ganache then the word gooey in such a good way! 

    I love having a little caramel in every single bite but then chocolate and caramel are two of my favorite things!

    Caramel Infused Chocolate Cupcakes

    Stuffed Cupcakes

    For myself, stuffed cupcakes are always the way to go. I am a huge believer that more is better, most of the time, especially with desserts.  This recipe is wonderful because you really can stuff these cupcakes with anything your heart desires.

    If you don't feel like caramel you can always add chocolate sauce, my son loves chocolate everything and would pick chocolate to add to the inside of these cupcakes.

    Gourmet Cupcakes

    This recipe will surprise you! These cupcakes are good enough to sell in an upscale gourmet pasty shop and I am not kidding. They are super moist and full of flavor, with or without the caramel filling.

    Caramel Infused Chocolate Cupcakes

    Chocolate Fudge Cupcake Recipe

    This chocolate fudge cupcake recipe is absolutely wonderful, stuffed or filled with caramel or not. You will love eating these without any caramel or stuffing of any kind.

    Then all you have to do is choose your frosting if the ganache doesn't interest you, and our favorites include:

    Nutella or Peanut Butter Buttercream Frosting

    • 1 cup butter or 2 sticks
    • 4 cups powdered or icing sugar
    • ⅔ - ¾ cup Nutella or Peanut Butter, more or less to taste
    • 1-3 tablespoons whipping or heavy cream, if desired or required to thin

    Strawberry Buttercream Frosting

    • 1 cup butter or 2 sticks 
    • ⅔ cup fresh strawberries, chopped
    • 4 cups powdered or icing sugar
    • 1-3 tablespoons whipping or heavy cream, if desired or required to thin

    Strawberry Cream Cheese Buttercream Frosting

    • 1 brick (8 oz) cream cheese, softened
    • 4 cups powdered or icing sugar 
    • ½ cup butter
    • ⅔ cup fresh strawberries, chopped
    • 1-3 tablespoons whipping or heavy cream, if desired or required to thin
    • 1 teaspoon vanilla (optional)
    • 1 tablespoon sugar (optional)

    Now all you have to do is decide which frosting you want to make! Using a handheld or stand mixer beat butter first and then add everything else into your mixing bowl.

    Add a little icing or powdered sugar at a time and add a tablespoon or two of heavy or whipping cream to thin if desired.

    Make sure to drain the juices from the strawberries before incorporating them into the frosting if you are using strawberries. Add heavy or whipping cream to thin, if desired or required.

    Refrigerate your chosen buttercream for 15 minutes once made.

    Remove buttercream from fridge and pipe onto cooled cupcakes with any tip you would like or just smooth on top with a butter knife.

    Caramel Infused Chocolate Cupcakes

    Ingredients for Caramel Filled Cupcakes with Chocolate Ganache 

    • water
    • butter
    • cocoa 
    • flour
    • sugar
    • baking soda
    • salt
    • eggs
    • sour cream 
    • caramel
    • heavy or whipping cream
    • decorations like toffee bits, sprinkles, nuts, etc.

    Caramel Infused Chocolate Cupcakes

    How to make this Gourmet Chocolate Cupcake recipe

    Preheat your oven to 350 degrees.

    Prepare a 12 hole muffin tin with paper cups or butter and flour. Shake or tap excess flour off of your muffin pan if you are using this method.  I found this recipe works better if you use paper cups to hold each cupcake.  

    In a small saucepan, over medium heat, combine water, cocoa and butter.

    Bring the mixture to a boil for one minute, stirring occasionally.

    Remove from heat and set aside on a cool element on your stove.

    In a large bowl combine flour, sugar, baking soda and salt.

    Using your handheld or stand mixer blend in sour cream and eggs until mixture is smooth.

    Make sure that the chocolate mixture on your stove has cooled down.

    Add it to your batter and blend until totally incorporated.

    This batter is not thick at all. Do not be concerned. Fill muffin cups between ½ to ⅔ full.

    Bake for between 15 and 20 minutes or a tooth pick inserted into the center comes out clean.

    Remove from oven and grab a large fork right away. The biggest one you have. I use the fork I use to serve roast beef.

    Using the fork, make a few sets of holes all the way to the bottom of the cup.

    Try to space them out as best you can.

    My big fork makes two holes at a time! I usually end up with 8 holes. The idea is for some of the caramel to drain into the holes.

    Immediately afterwards squeeze the caramel topping over top of each cupcake.

    I usually squirt a quarter size mound in the middle of each cupcake and then spread the caramel around with a knife.

    Once the caramel is absorbed into the cupcake add more and keep smoothing the caramel over top of the fork holes. 

    Try your best to make sure the entire top of your cupcake is lightly covered with with caramel sauce.

    Next, while your cupcakes are cooling, prepare the chocolate ganache. It will be spread on top of the caramel.

    You now have 2 choices.

    You can either grab a large enough microwave safe bowl and using a spoon microwave chocolate chips and cream uncovered on high for 30 seconds at a time. Stirring every 30 seconds, until totally smooth.

    The other alternative is to use a double boiler or a heavy bottomed saucepan over low heat. Combine cream and chocolate and stir until blended and smooth.

    Pour into a bowl that will hold your hand held mixer.

    Allow cream mixture to cool but is still soft.

    Sometimes I even put the bowl of ganache in my freezer to help it cool down more quickly.  Keep an eye on it though.  Once cool it will harden quickly. 

    Plug your blender in and whip for a minute or two until fluffy.

    Now carefully spread chocolate ganache over top of the caramel.

    The last thing you have to do is decorate if desired.

    If using caramel filled chocolates make sure to press each piece into the ganache to hold it in place.

    If using toffee bits, chopped nuts or sprinkles, place a pinch on top of each and gently, using the back of a spoon, press decorations into your ganache to secure the decorations in place. 

    Store these cupcakes in an airtight container in your refrigerator.

    Caramel Infused Chocolate Cupcakes

    Gourmet Cupcakes Recipes to Try

    Cupcakes are a personal favorite of mine and I just can't get enough of them, especially over the holidays! I love how pretty they look and more importantly how amazing they taste!

    My favorite cupcake recipes are listed below and they are all so good I highly recommend them all!

    I can't be the only one who makes desserts depending on who is visiting and I have to admit that over the years I have developed some habits! 

    Stuffed Cupcakes Recipes 

    I also do the same thing with my Easy Gingerbread Cupcakes andI always make them for a couple special people in my life, every year over the holidays, and they know who they are!

    Same with my Chocolate Mint Cupcakes. I always make them for a couple special people in my life, every year over the holidays, and they know who they are!

    Sometimes I just make these super simple Easy Cream Cheese Stuffed Cupcakes, stuffed with a wonderful cream cheese filling! Such a nice change with a little more effort.

    My Caramel Apple Cupcakes, I have to admit, I make all year round. They are super easy and so tasty, perfect for any and every occasion. Frankly, any excuse will do!

    Nutella Stuffed Chocolate Cupcakes are rich, moist, decadent, and an easy chocolate filled cupcake recipe with fresh strawberry buttercream frosting and definitely worth a try!

    Caramel Infused Chocolate Cupcakes

    Other Sweet Treats to Try

    Easy Gingerbread Fudge

    Sugar Cookie Fudge

    Easy Gingerbread Cupcakes

    White Chocolate Chex Mix

    Easy Stuffed Gingerbread Cookies

    Old Fashioned Peanut Brittle Bites

    Nutty English Butter Toffee

    Grandma’s Chocolate Eggnog Pudding Cake

    Grandma's Chocolate Orange Cake

    Holiday Surprise Basket Cookies

    Eggnog Cookie Bars

    Stovetop Raisin Almond Rice Pudding

    Grandma's Fruit Salad

    Holiday Chocolate Stuffed Cookie Cups

    Check out our video for the Easiest Caramel Infused Chocolate Cupcakes below!  You can easily use this technique to infuse chocolate into your cupcakes as well!  I know you will be glad you had a look at our video!

    The Easiest Caramel Infused Chocolate Cupcakes Video

    Caramel Infused Chocolate Cupcakes

    The Easiest Caramel Infused Chocolate Cupcakes

    Easy Caramel Chocolate Cupcakes are gourmet, stuffed or caramel filled, covered in a chocolate ganache making this chocolate fudge cupcake recipe amazing!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Decorating Time 10 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 583 kcal

    Equipment

    • muffin pan (12 holes)
    • toothpicks
    • Cupcake liners
    • saucepan
    • whisk
    • wooden spoon
    • Rubber spatula
    • large bowl
    • Hand mixer

    Ingredients
      

    • 1 cup water
    • 1 cup butter, softened or 2 sticks
    • ⅓ cup cocoa
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 3 large eggs
    • ¾ cup sour cream
    • ¾ cup caramel ice cream topping

    Ganache

    • 1 cup heavy whipping cream
    • 8-10 oz chocolate roughly chopped up to 2 cups

    Decoration Options

    • 1 cup milk chocolate baking pieces filled with caramel
    • toffee bits
    • chopped nuts
    • sparkles or sprinkles

    Instructions
     

    • Preheat your oven to 350 degrees. Prepare a 12 hole muffin tin with paper cups or butter and flour. Shake or tap excess flour off of your muffin pan if you are using this method.  I found this recipe works better if you use paper cups to hold each cupcake.  
    • In a small saucepan, over medium heat, combine water, cocoa and butter. Bring the mixture to a boil for one minute, stirring occasionally. Remove from heat and set aside on a cool element on your stove.
    • In a large bowl combine flour, sugar, baking soda and salt. Using your handheld or stand mixer blend in sour cream and eggs until mixture is smooth.
    • Make sure that the chocolate mixture on your stove has cooled down. Add it to your batter and blend until totally incorporated. This batter is not thick at all. Do not be concerned. Fill muffin cups between ½ to ⅔ full.
    • Bake for between 15 and 20 minutes or a tooth pick inserted into the center comes out clean. Remove from oven and grab a large fork right away. The biggest one you have. I use the fork I use to serve roast beef. Using the fork, make a few sets of holes all the way to the bottom of the cup. Try to space them out as best you can. My big fork makes two holes at a time! I usually end up with 8 holes. The idea is for some of the caramel to drain into the holes. Immediately afterwards squeeze the caramel topping over top of each cupcake. I usually squirt a quarter size mound in the middle of each cupcake and then spread the caramel around with a knife. Once the caramel is absorbed into the cupcake add more and keep smoothing the caramel over top of the fork holes.  Try your best to make sure the entire top of your cupcake is lightly covered with with caramel sauce.
    • Next, while your cupcakes are cooling, prepare the chocolate ganache. It will be spread on top of the caramel.
    • You now have 2 choices. You can either grab a large enough microwave safe bowl and using a spoon microwave chocolate chips and cream uncovered on high for 30 seconds at a time. Stirring every 30 seconds, until totally smooth. The other alternative is to use a double boiler or a heavy bottomed saucepan over low heat. Combine cream and chocolate and stir until blended and smooth. Pour into a bowl that will hold your hand held mixer.
    • Allow cream mixture to cool but is still soft. Sometimes I even put the bowl of ganache in my freezer to help it cool down more quickly.  Keep an eye on it though.  Once cool it will harden quickly.  Plug your blender in and whip for a minute or two until fluffy. Now carefully spread chocolate ganache over top of the caramel.
    • The last thing you have to do is decorate if desired. If using caramel filled chocolates make sure to press each piece into the ganache to hold it in place. If using toffee bits, chopped nuts or sprinkles, place a pinch on top of each and gently, using the back of a spoon, press decorations into your ganache to secure the decorations in place.  Store these cupcakes in an airtight container in your refrigerator.
    • Enjoy!

    Nutrition

    Calories: 583kcalCarbohydrates: 71gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 389mgPotassium: 180mgFiber: 2gSugar: 52gVitamin A: 926IUVitamin C: 0.3mgCalcium: 57mgIron: 2mg
    Keyword caramel, chocolate, cupcakes, easy dessert, easy recipe
    Tried this recipe?Let us know how it was!

    Caramel Infused Chocolate Cupcakes

     

    Share426
    Pin614
    Tweet
    Email
    1KShares
    1KShares

    More Desserts

    • Buttermilk Blueberry Breakfast Cake
    • Baileys Brownie Bites with Baileys Ganache
    • Berries with Devon Custard or easy Ambrosia Custard Recipe in three glass bowls.
      Ambrosia Custard Recipe (Devon Custard)
    • A casserole dish of canned cinnamon rolls with heavy cream topped with icing.
      Canned Cinnamon Rolls with Heavy Cream and Blueberries

    Reader Interactions

    Comments

    1. Charley

      August 23, 2020 at 6:25 pm

      5 stars
      BEST CUPCAKES EVER.

      Reply
      • Karin and Ken

        September 06, 2020 at 2:49 pm

        I couldn't agree with you more! Thank you for taking the time to comment. All the best. Karin

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Welcome!

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

    Read more...

    Latest Recipes

    • Kraft Tartar Sauce Copycat Recipe
    • How to Make Homemade Cornbread
    • Cornbread and Sausage Stuffing
    • Buttermilk Blueberry Breakfast Cake

    Footer

    Join me in the kitchen for a week of our favorite Sweets and Treats!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    © 2023 · Kitchen Divas · All Rights Reserved · Privacy Policy