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Salted Caramel Chocolate Cupcakes

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.
Prep Time25 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 15 minutes
Servings: 12

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

  • Preheat oven to 350°F (375°F for high altitude).
  • Combine chopped chocolate, cocoa powder, and hot coffee in a bowl.
  • Let sit for 1 minute, then whisk until smooth.
  • Refrigerate mixture for 15–20 minutes until fully cooled.
  • Whisk in oil, eggs, vinegar, and vanilla.
  • Add salt and baking soda, whisking until incorporated.
  • Add sugar and bread flour, whisking until smooth.
  • Divide batter evenly into 12 lined muffin cups.
  • Bake for 17–19 minutes (16–18 for high altitude), until a toothpick comes out clean.
  • Cool cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely.
  • Meanwhile, heat cream, sugar, and corn syrup in a small saucepan until hot.
  • Pour hot mixture over semisweet chocolate and let sit for 2 minutes.
  • Stir until chocolate is melted.
  • Add butter and stir until smooth and glossy.
  • Allow frosting to cool 10–20 minutes, stirring occasionally, until thickened.
  • If too firm, warm briefly for 10 seconds.
  • Once cupcakes are cooled, core out the center using a corer or knife.
  • Fill each cupcake with caramel sauce.
  • Pipe or spread the chocolate frosting on top.
  • Sprinkle lightly with sea salt before serving.

Notes

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.