Caramel-Filled Chocolate Cupcakes Recipe

Rich chocolate cupcakes with a gooey caramel center are the ultimate indulgence. These decadent treats combine moist chocolate cake, luscious caramel filling, and a topping of silky chocolate frosting for a dessert that’s sure to impress. Perfect for birthdays, special occasions, or whenever you need a sweet pick-me-up!

Why You’ll Love This Recipe

• The surprise caramel center adds a delicious twist to classic chocolate cupcakes.
• Easy to make with pantry-friendly ingredients.
• Perfectly moist cupcakes with a smooth, creamy frosting.
• Customizable with different toppings like sea salt or sprinkles.
• Great for celebrations or as a decadent treat for yourself!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Whole milk
• Vegetable oil
• Vanilla extract
• Boiling water

For the Caramel Filling:

• Soft caramels (store-bought or homemade)
• Heavy cream

For the Chocolate Frosting:

• Unsalted butter, softened
• Unsweetened cocoa powder
• Powdered sugar
• Heavy cream (or milk)
• Vanilla extract

Directions

For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Incorporate Boiling Water: Slowly stir in the boiling water. The batter will be thin, but this ensures moist cupcakes.
5. Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

For the Caramel Filling:

1. Melt the Caramels: In a small saucepan over low heat, combine the soft caramels and heavy cream. Stir until smooth and melted. Remove from heat and let cool slightly.
2. Fill the Cupcakes: Use a small knife or cupcake corer to remove the centers of the cooled cupcakes (about 1-inch deep). Fill each hole with a spoonful of caramel. Replace the cupcake tops to seal the filling.

For the Chocolate Frosting:

1. Cream the Butter: Beat the softened butter in a large bowl until smooth and creamy.
2. Add Cocoa Powder: Sift the cocoa powder into the butter and mix until combined.
3. Incorporate Sugar and Cream: Gradually add the powdered sugar, alternating with heavy cream, until the desired consistency is reached.
4. Add Vanilla: Mix in the vanilla extract. Beat until the frosting is fluffy and smooth.
5. Frost the Cupcakes: Use a piping bag or spatula to frost the caramel-filled cupcakes.

Optional Garnishes:

• Drizzle with extra caramel sauce.
• Sprinkle with sea salt for a salted caramel twist.
• Add chocolate shavings or crushed toffee bits.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 20 minutes

Variations

• Salted Caramel: Add a pinch of sea salt to the caramel filling for a sweet-salty balance.
• Peanut Butter Twist: Replace caramel with peanut butter or peanut butter caramel.
• Dairy-Free Option: Use plant-based milk, dairy-free butter, and a vegan caramel sauce.
• Double Chocolate: Add chocolate chips to the batter for extra chocolatey goodness.
• Nutty Topping: Sprinkle crushed pecans or hazelnuts over the frosting for crunch.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cupcakes and caramel filling separately for up to 3 months. Thaw and assemble before serving.
• Reheating: Bring refrigerated cupcakes to room temperature before serving for the best texture.

FAQs

1. Can I use homemade caramel for the filling?

Yes, homemade caramel works wonderfully and gives a richer flavor.

2. How do I keep the caramel from hardening?

Mixing the caramel with heavy cream helps keep it soft and gooey.

3. Can I use a different frosting?

Absolutely! Cream cheese frosting or salted caramel buttercream are great alternatives.

4. How do I avoid overfilling the cupcakes?

Use about 1-2 teaspoons of caramel per cupcake to prevent overflow.

5. Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour.

6. Can I add the caramel before baking?

No, the caramel will melt and seep out. Always fill the cupcakes after baking.

7. Can I make mini cupcakes?

Yes, reduce the baking time to 10-12 minutes and adjust the filling amount accordingly.

8. What’s the best way to pipe the frosting?

Use a piping bag fitted with a star or round tip for professional-looking swirls.

9. Can I use dark chocolate instead of cocoa powder in the frosting?

Yes, melt and cool the chocolate before beating it into the butter for a rich chocolate flavor.

10. Can I decorate these cupcakes with candies?

Yes, candies like Rolos, caramel pieces, or chocolate truffles make perfect toppings.

Conclusion

Caramel-filled chocolate cupcakes are a decadent dessert that’s sure to impress. With their moist chocolate cake, gooey caramel center, and luscious frosting, they’re the ultimate indulgence for any occasion. Whether you’re baking for a celebration or a quiet treat for yourself, this recipe guarantees delicious results. Make them today and savor every bite!

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