Why You’ll Love Chocolate Caramel Cupcakes Recipe

This Chocolate Caramel Cupcakes recipe offers a harmonious blend of flavors and textures:

Moist Chocolate Cupcakes: The cupcakes are incredibly moist and tender, thanks to the addition of white vinegar and baking soda, which create a light and airy texture.
Homemade Caramel Filling: The sticky, buttery caramel filling adds a rich sweetness without being overpowering.
Whipped Mascarpone Frosting: The light, airy frosting complements the dense cake and rich filling, providing a balanced sweetness.
Versatility: You can easily adjust the sweetness by adding a pinch of sea salt to the caramel sauce, transforming these into salted caramel cupcakes.

Ingredients

For the Cupcakes:

1 cup (120g) all-purpose flour
1/2 cup (40g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup (120mL) vegetable oil
2 large eggs, room temperature
3/4 cup (180mL) hot coffee or water
1 tsp vanilla extract
1/2 tsp white vinegar

For the Caramel Filling:

1 cup (200g) granulated sugar
1/4 cup (60mL) water
1/2 cup (120mL) heavy cream, room temperature
6 tbsp (84g) salted butter, room temperature
1/2 tsp fine sea salt
1 tsp vanilla extract

For the Frosting:

1 cup (240g) mascarpone cheese, room temperature
1 cup (240mL) heavy cream
1/2 cup (100g) powdered sugar
1/4 cup (60mL) homemade caramel sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, oil, hot coffee or water, and vanilla extract.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
Add Vinegar and Baking Soda: In a small bowl, mix the white vinegar and baking soda. Let it foam, then quickly fold it into the batter.
Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Filling: In a medium saucepan over medium heat, melt the sugar until it turns amber. Carefully add the water (it may splatter), then stir in the cream, butter, salt, and vanilla. Cook for 1–2 minutes until smooth. Let it cool to room temperature.
Prepare the Frosting: In a large bowl, beat the mascarpone, heavy cream, and powdered sugar until stiff peaks form. Gently fold in the cooled caramel sauce.
Assemble the Cupcakes: Once the cupcakes are completely cool, use a small knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the caramel sauce.
Frost: Pipe the caramel mascarpone frosting onto each cupcake.
Serve: Drizzle additional caramel sauce over the frosting before serving.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

Salted Caramel Cupcakes: Add a pinch of sea salt to the caramel sauce to create a salted caramel flavor.
Vegan Version: Substitute the eggs with flax eggs and use plant-based milk and butter alternatives.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of the regular flour.

Storage/Reheating

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, keep cupcakes in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze unfilled and unfrosted cupcakes for up to 3 months. Thaw completely before filling and frosting.

FAQs

How can I make the cupcakes less sweet?

To reduce sweetness, add a pinch of sea salt to the caramel sauce for a salted caramel flavor.

Can I use store-bought caramel sauce?

Yes, you can use store-bought caramel sauce, but homemade caramel adds a richer flavor.

How do I prevent the cupcakes from being dry?

Ensure all ingredients are at room temperature and avoid overmixing the batter.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting a day in advance and store it in the refrigerator. Re-whip before using.

How do I fill the cupcakes with caramel?

Use a small knife to cut a cone-shaped piece from the center of each cupcake and fill the hole with caramel sauce.

Can I freeze the cupcakes?

Yes, freeze unfilled and unfrosted cupcakes for up to 3 months. Thaw completely before filling and frosting.

How do I make the cupcakes more chocolatey?

Use Dutch-processed cocoa powder and add a small amount of instant espresso to enhance the chocolate flavor.

Can I use a different frosting?

Yes, you can use chocolate buttercream or cream cheese frosting as alternatives.

How do I pipe the frosting?

Use a piping bag fitted with a star tip to pipe the frosting onto the cupcakes.

Can I add decorations to the cupcakes?

Yes, drizzle additional caramel sauce or sprinkle with chopped nuts for added texture and flavor.

Conclusion

Chocolate caramel cupcakes are a delightful dessert that combines rich chocolate cake with a luscious caramel filling and a light, whipped mascarpone frosting. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to impress.

Chocolate Caramel Cupcakes

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Indulge in these moist chocolate cupcakes filled with rich homemade caramel sauce and topped with a light caramel mascarpone frosting. A perfect balance of sweetness and flavor.

Author: Emily
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 large cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

1. Prepare the Cupcake Batter:
Preheat oven to 175°C (350°F) and line a muffin tin with 6 large cupcake liners.
Whisk together flour, cocoa powder, salt, and baking powder.
Cream butter and sugar until light and fluffy.
Add egg, beat well.
Mix coffee and milk in a separate bowl.
Alternate combining dry and wet ingredients, starting and ending with dry.
Mix vinegar and baking soda, fold quickly into batter.
Fill cupcake liners 2/3 full.
Bake 20-25 minutes until a toothpick comes out clean.
Cool in tin 10 minutes, then on a wire rack completely.
2. Make the Homemade Caramel Filling:
Melt sugar in a saucepan over medium heat to golden amber.
Add glucose syrup, stir.
Slowly add heavy cream while stirring.
Remove from heat, add butter, stir smooth.
Cool to room temperature.
3. Prepare the Caramel Frosting:
Beat mascarpone cheese until smooth.
Whip heavy cream until stiff peaks form.
Fold whipped cream into mascarpone gently.
Mix in cooled caramel sauce.
4. Assemble the Cupcakes:
Core out center of cooled cupcakes.
Fill cavity with caramel sauce.
Pipe caramel mascarpone frosting on top.
Optional: Drizzle extra caramel sauce.

Notes

Use room temperature ingredients for best texture.
Caramel sauce can be made ahead and refrigerated for up to a week.
For salted caramel variation, add a pinch of sea salt to caramel sauce before filling.