Description
Indulge in these irresistible Chocolate Caramel Cupcakes featuring a moist, rich chocolate base enhanced with espresso powder, topped with a silky chocolate frosting and a luscious homemade salted caramel sauce. Perfectly balanced in sweetness and texture, these cupcakes are a showstopper for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Chocolate Frosting
- ½ cup salted butter, softened
- ¾ cup unsweetened cocoa powder
- 1 ½ cups powdered sugar, divided
- 3–4 tablespoons heavy cream
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons salted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Lightly spray the liners with non-stick spray to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder (ensuring it is lump-free), baking powder, baking soda, and salt. This forms the base structure of the cupcakes.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, vanilla extract, brown sugar, and granulated sugar until fully blended and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until the batter is smooth, thick or slightly stubborn in texture is normal.
- Add Espresso Boost: Dissolve the instant espresso powder in boiling water, then slowly fold the mixture into the batter to deepen the chocolate flavor without imparting coffee taste.
- Fill and Bake: Divide the batter evenly into the muffin liners, filling about two-thirds full. Bake in the oven for 16-18 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool the Cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Chocolate Frosting: Beat the softened butter until creamy. Gradually add cocoa powder, half the powdered sugar, and some heavy cream on low speed to prevent sugar clouds. Slowly add the remaining powdered sugar and cream, adjusting for a soft, pipeable consistency.
- Prepare Caramel Sauce: In a dry saucepan over medium heat, sprinkle granulated sugar and gently stir until fully melted and golden brown. Remove from heat, then carefully whisk in butter (it will sizzle), followed by heavy cream while whisking continuously. Return to heat for 60 seconds, remove, stir in vanilla, and let cool until thickened but still pourable.
- Pipe Frosting: Pipe a thick circle of chocolate frosting on each cupcake, leaving a hollow center to create a “caramel nest.”
- Add Caramel Surprise: Spoon a dollop of cooled caramel sauce into the center of each frosting circle. Allow the frosting to set slightly to prevent caramel from spilling before serving.
Notes
- Ensure cocoa powder is sifted or lump-free for a smooth batter.
- Filling cupcake liners two-thirds full prevents overflow during baking.
- Using instant espresso powder enhances the chocolate flavor without making the cupcakes taste like coffee.
- Be cautious when making caramel as hot sugar and butter can cause burns.
- Adjust frosting sweetness and consistency by varying the powdered sugar and heavy cream to taste.
- Let caramel cool slightly before adding to frosting to avoid melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, caramel sauce, chocolate frosting, espresso powder, dessert, homemade cupcakes
