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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 4 stemmer
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 549 kcal

Ingredients
 
 

CHOCOLATE CUPCAKE

  • 120 gram boiling water
  • 160 gram all-purpose flour
  • 200 gram sugar
  • 50 gram unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 gram sour cream 18% room temperature
  • 75 gram vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

SALTED CARAMEL

  • 180 gram granulated sugar
  • 200 gram heavy cream
  • 50 gram butter
  • Pinch of salt

CARAMEL BUTTERCREAM

  • 150 gram butter room temperature
  • 50 gram caramel + extra for drizzling on top
  • 330 gram powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon whole milk

Instructions
 

CHOCOLATE CUPCAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup 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 gram boiling water
  • In a large mixing bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
    160 gram all-purpose flour, 200 gram sugar, 50 gram unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the water, 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 gram sour cream 18%, 75 gram vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • 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 20-23 minutes.
  • Let the cupcakes cool in the hot pan. After 5 minutes, 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.
    180 gram granulated sugar, 200 gram heavy cream
  • 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 and pinch of salt. 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.
    50 gram butter, Pinch of salt

BUTTERCREAM

  • Once the cupcakes and caramel has cooled down make the buttercream.
  • Sift the powdered sugar.
    330 gram powdered sugar
  • In the bowl of a stand mixer, using the paddle attachment, start by creaming the butter and 75 g of the homemade caramel for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more.
    150 gram butter, 50 gram 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 milk and mix it in. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
    1 teaspoon vanilla extract, 1-2 tablespoon whole milk
  • 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 bag with a big star piping tip e.g Wilton 1M.

ASSEMBLING

  • Using an end of a piping tip or a butter knife, 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.

Notes

Note: The chocolate cupcake was updated on the 10. April 2023. The buttermilk was changed to sour cream. 

Nutrition

Calories: 549kcalCarbohydrates: 72gProtein: 4gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 88mgSodium: 308mgPotassium: 146mgFiber: 2gSugar: 58gVitamin A: 767IUVitamin C: 0.2mgCalcium: 57mgIron: 2mg
Keyword buttercream, caramel, chocolate cupcake, cupcakes
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