These easy Caramel Chocolate Cupcakes are a chocolate fudge cupcakes drenched with caramel sauce and topped with chocolate ganache! It's truly an amazing chocolate fudge cupcake recipe that's perfect to serve for all types of occasions.
These incredible caramel filled cupcakes with Chocolate Ganache are 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!
Chocolate caramel cupcakes offer the perfect blend of rich, indulgent flavors to satisfy just about any sweet tooth. Each bite of moist chocolate cake and gooey caramel will delight your taste buds. They're Ideal for special occasions or simply as a personal treat!
Love cupcakes? Then you've got to try these cream cheese filled cupcakes, dulce de leche cupcakes, Easy Poke Cupcakes or our reese’s cupcakes Another favorite stuffed cupcake is my caramel apple cupcakes or our caramel Desserts. They are super easy and so tasty, perfect for any and every occasion. Frankly, any excuse will do!
Why You Will Love This Chocolate Caramel Cupcakes Recipe
- Winning Combination: The perfect blend of chocolate and caramel makes these cupcakes irresistibly tasty, satisfying your sweet tooth and leaving you wanting more.
- Easy Cupcake Recipe: You will find simple, easy-to-follow steps, that do not require you to be an expert.
- Great On The Go Dessert: Cupcakes are easy to transport without making a mess so they're perfect for picnics, potlucks, or lunchboxes.
Ingredients
Here's a look at what you need to have to make these caramel filled cupcakes with chocolate ganache. The full list and quantities of each are in the recipe card further down the page.
- Butter: Add richness to your cupcakes.
- Cocoa: Mixes with the butter and some water creating a wonderful chocolate flavor for your cupcakes.
- All-purpose Flour: The foundation for these cupcakes. If you're looking for a gluten-free option, try substituting the all-purpose flour with a gluten-free blend with a 1-to-1 ratio.
- Sugar: Creates tenderness and gives the cupcakes perfect sweetness.
- Baking Soda: Leavening agent to force these cupcakes to rise and become light and fluffy.
- Salt: Necessary to enhance flavors.
- Eggs and Sour Cream: Adds moisture and richness to the cupcakes.
- Caramel Sauce: Used as the filling for the cupcakes. You can also use chocolate sauce or strawberry sauce instead.
- Heavy Whipping Cream: Melts with the chocolate chips to create a rich and creamy ganache.
- Chocolate Chips: Makes the best chocolate ganache topping for these cupcakes.
- Decorations: Choose your favorite including everything from toffee bits, sprinkles, and nuts.
Substitutions and Variations
When making chocolate caramel cupcakes, you may want to experiment with ingredient substitutions and variations for different flavor combinations or dietary preferences. Here are some ideas and suggestions to get you started.
- Go Nuts: Add your favorite chopped or crushed nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cupcakes for added crunch.
- Use a Cake Mix: Swap out the homemade cake for a boxed mix instead. Prepare the cupcakes according to box directions and then continue the recipe from there.
- Make it Salted Caramel: Add a little bit of sea salt or kosher salt to the caramel sauce to create that perfect balance of sweet and salty flavors.
- Espresso Powder: Add a small amount, about a teaspoon, of espresso powder to enhance the chocolate flavor. Dissolve it in warm water before mixing it with melted chocolate and cocoa powder.
How to Make Caramel Chocolate Cupcakes
These cupcakes do require a few steps to prepare but it's too complicated. Let's get started with a quick overview. You can find all the details in the recipe card below.
- Combine the water, cocoa, and butter in a small saucepan and heat over medium heat.
- Boil for one minute and then remove from the heat.
- Combine the flour, sugar, baking soda, and salt in a bowl. Add the sour cream and eggs to the bowl.
- Mix with a handheld or stand mixer until the mixture is smooth.
- Add the fully-cooled chocolate mixture to your batter.
- Blend until it's totally incorporated. This batter is not thick at all. Do not be concerned if it looks a bit thin.
- Fill the muffin cups between half to two-thirds full. Bake them for 15 - 20 minutes or a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and use a fork to make a few sets of holes in each cupcake all the way to the bottom of the cup. Try to space them out as best you can.
- Squeeze the caramel topping over the top of each cupcake while it's still warm.
- Spread the caramel around with a knife. Let the cupcakes sit and cool.
- Place the chocolate chips and cream in a microwave-safe bowl. Microwave them uncovered on high for 30 seconds at a time.
- Stir after each interval and repeat until the mixture is totally smooth.
- Allow the cream mixture to cool a bit but it is still soft. Blend with a hand mixer for a minute or two until fluffy.
- Spread the chocolate ganache over the top of the caramel-filled cupcakes.
- Decorate your chocolate caramel cupcakes with toffee bits, chopped nuts, or sprinkles. Lightly press them into the ganache with the back of a spoon to secure them in place.
If you love this recipe you might also love these Nutella Stuffed Chocolate Cupcakes. They're rich, moist, decadent, and an easy chocolate-filled cupcake recipe with fresh strawberry buttercream frosting and definitely worth a try!
Storage
Here are some storage tips for preserving your cupcakes for ultimate freshness:
- Room Temperature: Let the cupcakes cool completely after baking on a wire rack for at least an hour. Store frosted cupcakes in a resealable container with enough space to prevent the cupcakes from touching each other or the top of the container. Store them at room temperature away from direct sunlight for 2-3 days.
- Refrigerator: To keep them for a longer time store them in the refrigerator for up to 5-6 days. Just be sure to allow them to come to room temperature before serving for the best taste and texture.
- Freezer: Place each unfrosted cupcake on a baking sheet and place it inside your freezer for an hour or two. Once frozen wrap each cupcake individually in plastic wrap and store them in an airtight container or a resealable plastic bag for up to three months. If decorated and frosted they freeze better in an airtight container for up to a month. When you're ready to enjoy them, simply take them out of the freezer and let them thaw at room temperature for about an hour.
Tips
By following these tips, you'll be well on your way to making irresistible chocolate caramel cupcakes that are sure to delight your taste buds.
- Don't over-mix the batter. This may cause the cupcakes to become dense.
- Make sure to prep your pan. Cupcake liners work best.
- Allow your cupcakes to cool for at least 5 minutes before removing them from the pan. It will make it easier to handle them and prevent the liners from peeling off prematurely.
- Keep an eye on your cupcakes in the oven. Check if the cupcakes are done by inserting a toothpick into the center of each cupcake. If it comes out clean, your cupcakes are ready to be taken out of the oven.
- Add caramel to warm cupcakes. This will allow it to soak into the cupcakes.
FAQ
Yes, you can use a boxed cake mix to create delicious chocolate caramel cupcakes. Simply add extra ingredients like caramel, walnuts, and chocolate chips to make the cupcakes more unique.
Adding a touch of instant espresso powder or strong brewed coffee to the batter enhances the chocolate flavor without adding an overpowering coffee taste. Another option is adding a small amount of coarse sea salt to the caramel filling, creating a delightful sweet and salty contrast in every bite.
Chocolate Cupcakes Video
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!
More Cupcake Recipes to Try
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Caramel Cupcakes
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 18 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 hand held mixer 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.
Video
Notes
- Don't over-mix the batter. This may cause the cupcakes to become dense.
- Make sure to prep your pan. Cupcake liners work best.
- Allow your cupcakes to cool for at least 5 minutes before removing them from the pan. It will make it easier to handle them and prevent the liners from peeling off prematurely.
- Keep an eye on your cupcakes in the oven. Check if the cupcakes are done by inserting a toothpick into the center of each cupcake. If it comes out clean, your cupcakes are ready to be taken out of the oven.
- Add caramel to warm cupcakes. This will allow it to soak into the cupcakes.
Nutrition
This post was originally published April 2018. It has been updated with new images and content.
Charley says
BEST CUPCAKES EVER.
Karin and Ken says
I couldn't agree with you more! Thank you for taking the time to comment. All the best. Karin