These Salted Caramel Chocolate Cupcakes combine deep, rich chocolate flavor with a luscious caramel filling and a glossy chocolate frosting. Each cupcake is moist, tender, and perfectly balanced with a touch of sea salt on top. This recipe delivers bakery-quality cupcakes right from your kitchen and is ideal for birthdays, holidays, or anytime you crave an indulgent chocolate–caramel treat.

Why You’ll Love This Recipe

You’ll love this recipe because it offers the perfect blend of chocolate richness, gooey caramel sweetness, and a hint of salty contrast. The cupcakes bake up incredibly moist thanks to a chocolate-and-coffee base, the caramel adds a luxurious surprise center, and the frosting is smooth, shiny, and intensely chocolatey. Whether you’re an experienced baker or a beginner, these cupcakes turn out beautifully every time and look stunning for any special event.

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes are a dream dessert for anyone who adores the combination of rich chocolate and buttery caramel. These bakery-style cupcakes are filled with a velvety caramel center, then topped with a glossy, decadent chocolate frosting and a sprinkle of sea salt for balance. Every bite is a luxurious mix of flavors and textures.

The cupcake batter starts with melted chocolate, Dutch-process cocoa, and hot coffee—an unbeatable trio that yields an incredibly deep and complex chocolate flavor. The coffee doesn’t make the cupcakes taste like coffee; it simply enhances the richness of the chocolate. This base ensures the cupcakes are moist, tender, and full of bold flavor.

Bread flour adds a slightly sturdier structure to the cupcakes, allowing them to hold the caramel filling beautifully without collapsing. The combination of sugar, oil, and eggs ensures a soft crumb that stays moist for days. This makes the cupcakes perfect for parties, potlucks, and make-ahead desserts.

The caramel filling is what truly sets these cupcakes apart. Whether you use homemade or store-bought caramel, filling the center creates a molten, gooey surprise that elevates the cupcake from delicious to unforgettable. Pairing sweet caramel with a finishing sprinkle of sea salt creates an irresistible sweet–salty balance.

The chocolate frosting is another highlight. Made with semisweet chocolate, cream, and corn syrup, it becomes silky, shiny, and smooth—almost like a soft ganache. It spreads beautifully, pipes even better, and firms up just enough to hold its shape without becoming stiff or powdery.

Because the frosting is gently heated and cooled, it develops a glossy finish that gives your cupcakes a professional bakery appearance. The richness of the chocolate pairs perfectly with the caramel center, making every bite indulgent and balanced.

These cupcakes are also adaptable for different baking environments, with instructions for both standard and high-altitude baking. No matter where you are, you can achieve consistent, tender cupcakes with perfect rise and texture.

Salted Caramel Chocolate Cupcakes are showstoppers at any gathering. Their luxurious flavors and elegant presentation make them ideal for birthdays, bridal showers, Valentine’s Day, or holiday celebrations. They’re also a wonderful treat to bake just because—you don’t need a special occasion to enjoy them.

Even with their stunning results, the recipe remains surprisingly simple and beginner-friendly. You don’t need special equipment or advanced techniques—just a mixing bowl, saucepan, cupcake pan, and whisk.

Once assembled, these cupcakes stay delicious for several days and can even be chilled to firm up the caramel center. Whether you enjoy them at room temperature or slightly warm, they offer a dessert experience that feels decadent, polished, and unforgettable.

Servings & Time

Servings: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 17–19 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Cupcakes

• 3 ounces bittersweet chocolate, chopped

• 1/3 cup Dutch-process cocoa powder

• 3/4 cup hot coffee

• 3/4 cup bread flour

• 3/4 cup sugar

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 6 tablespoons vegetable oil

• 2 eggs

• 2 teaspoons white vinegar

• 1 teaspoon vanilla extract

• About 1 cup caramel sauce, divided

For the Frosting

• 8 oz semisweet chocolate

• 1/2 cup heavy cream

• 2 tablespoons sugar

• 2 tablespoons corn syrup

• 2 tablespoons butter

Topping

• Sea salt, for sprinkling

Instructions

1. Preheat oven to 350°F (375°F for high altitude).

2. Combine chopped chocolate, cocoa powder, and hot coffee in a bowl.

3. Let sit for 1 minute, then whisk until smooth.

4. Refrigerate mixture for 15–20 minutes until fully cooled.

5. Whisk in oil, eggs, vinegar, and vanilla.

6. Add salt and baking soda, whisking until incorporated.

7. Add sugar and bread flour, whisking until smooth.

8. Divide batter evenly into 12 lined muffin cups.

9. Bake for 17–19 minutes (16–18 for high altitude), until a toothpick comes out clean.

10. Cool cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely.

11. Meanwhile, heat cream, sugar, and corn syrup in a small saucepan until hot.

12. Pour hot mixture over semisweet chocolate and let sit for 2 minutes.

13. Stir until chocolate is melted.

14. Add butter and stir until smooth and glossy.

15. Allow frosting to cool 10–20 minutes, stirring occasionally, until thickened.

16. If too firm, warm briefly for 10 seconds.

17. Once cupcakes are cooled, core out the center using a corer or knife.

18. Fill each cupcake with caramel sauce.

19. Pipe or spread the chocolate frosting on top.

20. Sprinkle lightly with sea salt before serving.

Tips

Ingredient Substitutions

• Replace coffee with hot water if preferred.

• Use store-bought caramel for convenience.

• Substitute dark chocolate for semisweet if you want a deeper flavor.

Make-Ahead & Storage

• Store cupcakes at room temperature for 1 day or in the refrigerator for up to 4 days.

• Refrigerate frosting for up to 1 week and rewarm slightly before piping.

• Cupcakes can be frozen (unfilled, unfrosted) for up to 2 months.

Serving Variations

• Drizzle caramel over the finished cupcakes for extra richness.

• Add chopped chocolate or toffee pieces on top for crunch.

• Serve warm for a molten caramel center.

Avoid Common Mistakes

• Don’t skip cooling the chocolate mixture—it prevents curdling.

• Fill cupcake liners only ⅔ full to avoid overflow.

• Add sea salt sparingly; a little goes a long way.