Easy Caramel Chocolate Cupcakes are gourmet, stuffed or caramel filled, covered in a chocolate ganache making this chocolate fudge cupcake recipe amazing!
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!
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.
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.
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.
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.
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!
Other Sweet Treats to Try
Easy Stuffed Gingerbread Cookies
Old Fashioned Peanut Brittle Bites
Grandma’s Chocolate Eggnog Pudding Cake
Grandma’s Chocolate Orange Cake
Holiday Surprise Basket Cookies
Stovetop Raisin Almond Rice Pudding
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
The Easiest Caramel Infused Chocolate Cupcakes
Equipment
- muffin pan
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 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!
Charley
BEST CUPCAKES EVER.
Karin and Ken
I couldn’t agree with you more! Thank you for taking the time to comment. All the best. Karin