• Skip to main content
  • Skip to primary sidebar
Julie Marie Eats
menu icon
go to homepage
  • HOME
  • RECIPES
  • MY STORY
  • CONTACT
    • Dansk
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • MY STORY
    • CONTACT
    • Instagram
    • Pinterest
  • ×

    Caramel Filled Cupcakes

    September 14, 2022 by Julie Marie 2 Comments

    Jump to Recipe

    These caramel filled cupcakes are the most delicious cupcakes and full of caramel flavor! It has a super soft chocolate cupcake, homemade salted caramel and a salted caramel buttercream!

    caramel filled cupcakes on a cake stand.

    These caramel filled cupcakes are so soft and delicious. They have a super soft chocolate cupcake, filled with a delicious homemade caramel and topped with an caramel buttercream. To finish them off they are topped with more caramel and cake crumbs.

    For more cupcake recipes, try Banoffee Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS - CUPCAKES
    • STEP BY STEP INSTRUCTIONS - CARAMEL
    • STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING
    • EXPERT BAKING TIPS
    • FAQ
    • STORAGE
    • Caramel Filled Cupcakes

    WHY THIS RECIPE WORKS

    • Chocolate cupcakes: The chocolate cupcakes are so soft and super easy to make.
    • Homemade caramel: The cupcakes are filled with a delicious homemade salted caramel. The caramel is also used in the buttercream.
    • Caramel buttercream: This caramel buttercream so soft and so delicious!
    • Show stopper cupcakes: The cupcakes are a showstoppers and are perfect for a party or birthday.
    A bit taken of a caramel filled cupcakes.

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
    • Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
    • Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
    • Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
    • Butter: Let the butter come to room temperature for using it.

    STEP BY STEP INSTRUCTIONS - CUPCAKES

    Here is how to make and bake these cupcakes. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.

    The full recipe is down below in the recipe card.

    Before starting preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.

    STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

    STEP 2: In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

    STEP 3: In another mixing bowl add all of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

    STEP 4: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

    STEP 5: Divide the cake batter into the 12 cupcake liners and bake them for 15-17 minutes. Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    STEP BY STEP INSTRUCTIONS - CARAMEL

    While the cupcakes are baking, make the caramel.

    STEP 1: In a small saucepan, slowly melt the granulated sugar over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble.

    STEP 2: Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.

    STEP 3: Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30 minutes to an 1 hour to become room temperature.

    STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING

    Once the cupcakes and caramel has cooled down make the buttercream.

    STEP 1: Sift the powdered sugar.

    STEP 2: In your stand mixer, using the paddle attachment, start by creaming the butter and 75 g of the homemade caramel for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.

    STEP 3: On low speed, add the sifted powdered sugar in 2 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

    STEP 4: Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream. Transfer the buttercream to a piping back with a big star piping tip.

    ASSEMBLING

    STEP 5. Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the caramel.

    STEP 6. Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake.

    STEP 7: Drizzle any leftover caramel over the buttercream and decorate with some cake crumbs, off the scraps, from the cupcakes.

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

    FAQ

    Can the cupcakes be made ahead of time?

    Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.

    Can they be made into mini cupcakes?

    Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.

    Can I use store bought caramel?

    Yes, store bought caramel will work just as well.

    STORAGE

    Store the caramel filled cupcakes in an airtight container, at room temperature. It's best enjoyed within a few days.

    Other Cupcake Recipes To Try

    • Almond Cupcakes
    • Lemon Poppy Seed Cupcakes
    • Raspberry Cupcakes
    • Chocolate and Vanilla Cupcakes

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Caramel Filled Cupcakes

    The most amazing soft and moist caramel filled chocolate cupcake! Soft and rich chocolate cupcake with a smooth salted caramel and a salted caramel buttercream.
    5 fra 2 stemmer
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 15 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-cup cupcake pan

    Ingredients
     
     

    CHOCOLATE CUPCAKE

    • 120 g boiling water
    • 160 g all-purpose flour
    • 200 g sugar
    • 50 g unsweetened cocoa powder
    • 1 teaspoon instant espresso powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 120 g buttermilk room temperature
    • 75 g vegetable oil
    • 2 large eggs room temperature
    • 1 ½ teaspoon vanilla extract

    SALTED CARAMEL

    • 180 g granulated sugar
    • 200 g heavy cream
    • 50 g butter
    • 1 teaspoon vanilla paste
    • Pinch of salt

    CARAMEL BUTTERCREAM

    • 225 g butter room temperature
    • 75 g caramel + extra for drizzling on top
    • 500 g powdered sugar
    • 2-3 tablespoon vanilla extract

    Instructions
     

    CHOCOLATE CUPCAKE

    • Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
    • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
      120 g boiling water
    • In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
      160 g all-purpose flour, 200 g sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In another mixing bowl add all of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      120 g boiling water, 120 g buttermilk, 75 g vegetable oil, 1 ½ teaspoon vanilla extract, 2 large eggs
    • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.
    • Divide the cake batter into the 12 cupcake liners and bake them for 15-17 minutes.
    • Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    SALTED CARAMEL

    • While the cupcakes are baking, make the caramel.
    • In a small saucepan, slowly melt the granulated sugar over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble. Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30 minutes to an 1 hour to become room temperature.
      180 g granulated sugar, 200 g heavy cream, 50 g butter, 1 teaspoon vanilla paste, Pinch of salt

    BUTTERCREAM

    • Once the cupcakes and caramel has cooled down make the buttercream.
    • Sift the powdered sugar.
      500 g powdered sugar
    • In your stand mixer, using the paddle attachment, start by creaming the butter and 75 g of the homemade caramel for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.
      225 g butter, 75 g caramel
    • On low speed, add the sifted powdered sugar in 2 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
      2-3 tablespoon vanilla extract
    • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
    • Transfer the buttercream to a piping back with a big star piping tip.

    ASSEMBLING

    • Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the caramel.
    • Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake.
    • Drizzle any leftover caramel over the buttercream and decorate with some cake crumbs, off the scraps, from the cupcakes.
    • Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.

    Nutrition

    Carbohydrates: 93gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 339mgPotassium: 189mgFiber: 2gSugar: 75gVitamin A: 325IUVitamin C: 0.1mgCalcium: 85mgIron: 2mg
    Keyword buttercream, caramel, chocolate cupcake, cupcakes
    Tried this recipe?Let us know how it was!

    More All Recipes

    • Mini Egg Brownies
    • Daim Cheesecake
    • Mini Carrot Cake
    • Oreo Cheesecake Brownies

    Filed Under: All Recipes, Cupcake Recipes, Fall Tagged With: caramel, caramel buttercream, chocolate cupcake, salted caramel

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Opskrift Vurdering




    1. Liesbeth

      October 06, 2022 at 7:48 pm

      5 stars
      These cupcakes are to die for. There fun to make and look gorgeous when finished. Don’t let me get started on the taste, because amazing!!! Great recipe to impress your friends & family. (Just make sure to be patient with making the caramel. It took me three times because I had the heat too high). Thanks for the recipe 🫶🏼

      Reply
      • Kerri Andrews

        March 12, 2023 at 4:40 pm

        5 stars
        Delightful recipe! Fun to make (especially the caramel)The caramel buttercream is dangerously delicious(tempting to make an extra batch just to eat😋
        Made these for my granddaughters birthdays. Her eyes lit up with first bite.

        Reply

    Primary Sidebar

    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

    More about me →

    NEWEST RECIPES

    • Blueberry Chocolate Cake
    • Lemon Blueberry Cookies
    • Oreos Chocolate Chip Cookies
    • Almond Raspberry Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme