Name: Chocolate Caramel Cupcakes with Fudgy Frosting and Rich Caramel Swirl Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; ¾ cup milk; ½ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup brown sugar; ½ cup granulated sugar; 1 teaspoon instant espresso powder; ½ cup boiling water; ½ cup salted butter, softened; ¾ cup unsweetened cocoa powder; 1 ½ cups powdered sugar, divided; 3-4 tablespoons heavy cream; 1 cup granulated sugar; 6 tablespoons salted butter; ½ cup heavy cream; 1 teaspoon vanilla extract

Ingredients

1 cup all-purpose flour

½ cup cocoa powder, lump-free

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

½ cup boiling water

½ cup salted butter, softened (for frosting)

¾ cup powdered sugar (for frosting)

2 tablespoons cocoa powder (for frosting)

2–3 tablespoons heavy cream (for frosting)

1 cup granulated sugar (for caramel)

4 tablespoons salted butter (for caramel)

½ cup heavy cream (for caramel)

1 teaspoon vanilla extract (for caramel)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Lightly spray liners with non-stick spray if desired.

Step 2: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until smooth and lump-free.

Step 3: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined and shiny.

Step 4: Pour the wet ingredients into the dry and gently fold with a spatula until smooth, scraping the edges of the bowl as needed.

Step 5: Dissolve the instant espresso powder in boiling water. Gradually stir this into the batter, whisking gently to avoid splashes.

Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes. Check at 16 minutes with a toothpick; it should come out clean or with a few crumbs.

Step 7: Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8: For the frosting, beat the softened butter until creamy. Add the cocoa powder, half the powdered sugar, and a tablespoon of heavy cream. Mix on low and then gradually add remaining sugar and cream until the frosting is soft and pipeable. Adjust consistency by adding more cream or sugar if needed.

Step 9: To make the caramel sauce, heat granulated sugar in a dry saucepan over medium heat, stirring gently until it melts evenly and turns golden. Remove from heat and whisk in the butter carefully, then slowly add the heavy cream while whisking. Return to heat for about 60 seconds, remove, stir in vanilla, and let cool slightly.

Step 10: Pipe a generous circle of frosting on each cupcake, leaving a hollow center as a “caramel nest.”

Step 11: Spoon a small dollop of caramel sauce into the frosting nest. Allow the frosting to set a bit before serving to keep the caramel in place. Enjoy!

Tips & Variations

Use coffee instead of boiling water for a deeper chocolate flavor.

For an extra caramel kick, sprinkle flaky sea salt on top of the caramel.

Replace vegetable oil with melted coconut oil for a subtle tropical note.

Make cupcakes a day ahead and keep them refrigerated for moistness; bring to room temperature before frosting.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving. Frosting may stiffen when cold; a quick gentle stir or warming your hands before piping will help. Caramel sauce can be stored separately in the fridge for up to a week and gently reheated before use.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute milk with a plant-based alternative, use dairy-free butter and cream substitutes for frosting and caramel. Coconut cream works well for the caramel sauce.

How do I prevent the caramel from hardening too much?

Make sure to add the heavy cream slowly while whisking and don’t overcook the caramel after adding cream. Store caramel in an airtight container and reheat gently if it becomes too firm.