Salted Caramel Chocolate Cupcakes Recipe

Introduction

This Salted Caramel Chocolate Cupcakes Recipe delivers rich chocolate flavor with a sweet and salty caramel twist, perfect for any occasion. With quick prep and simple steps, these cupcakes are easy to make yet impressive to serve. If you enjoy caramel desserts, you might also like Caramel Apple Cupcakes with caramel frosting or This easy homemade Apple Crumble is our favorite dessert with its sweet, caramelized apple filling and crumbly topping – most definitely a crowd pleaser.

Ingredients

These decadent Salted Caramel Chocolate Cupcakes combine rich chocolate flavor with sweet and salty caramel in every moist, irresistible bite.

• 1 box devil’s food cake mix
• 1 package Jello instant chocolate pudding
• 1 cup sour cream (230 g)
• 1 cup vegetable oil (237 ml)
• 4 eggs, beaten
• ½ cup milk (118 ml)
• 1 teaspoon vanilla
• 1 ½ cup mini chocolate chips (270 g)
• 15-20 caramel candies, unwrapped
• 3-4 tablespoons heavy cream
• 1 ½ teaspoons kosher salt, divided
• 16 tablespoons unsalted butter, room temperature (224 g)
• 4 cups powdered sugar, divided (480 g)

Timing

Prep Time	25 minutes
Cook Time	18 minutes
Total Time	43 minutes

Context: These Salted Caramel Chocolate Cupcakes come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a separate large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternate adding the dry ingredients and buttermilk, mixing just until combined.

Step 2 — Fill and Bake the Cupcakes

Scoop the batter into the prepared liners, filling each about two-thirds full. This prevents overflow and helps the cupcakes rise evenly.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 3 — Make the Salted Caramel Sauce

In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring constantly until it melts into an amber-colored liquid. Be careful not to burn the sugar.

Gradually whisk in room-temperature heavy cream—the mixture will bubble vigorously. Remove from heat and stir in butter and a generous pinch of sea salt until smooth. Let the caramel cool and thicken slightly before using.

Step 4 — Prepare the Caramel Buttercream Frosting

Beat softened butter on medium speed until creamy. Gradually add powdered sugar, then mix in ¼ cup of the cooled salted caramel sauce and a pinch of salt.

Whip the frosting for 2–3 minutes until light and fluffy. If it’s too thick, add a teaspoon of milk or cream. Set aside until ready to pipe.

Step 5 — Core the Cupcakes

Use a small paring knife or cupcake corer to remove a small portion from the center of each cooled cupcake. Aim for a hole about 1 inch deep—this will hold the caramel filling.

Step 6 — Fill with Salted Caramel

Transfer the remaining salted caramel sauce to a piping bag or use a spoon to fill each cupcake center. Do not overfill—stop just below the top to prevent leaking.

Step 7 — Frost the Salted Caramel Chocolate Cupcakes

Fit a piping bag with a star or round tip and fill it with the caramel buttercream. Pipe swirls or rosettes onto each cupcake, starting from the outside and working inward.

Step 8 — Drizzle and Garnish

Warm a tablespoon of leftover caramel slightly for easy drizzling. Drizzle over the frosted cupcakes and sprinkle with a pinch of flaky sea salt for that signature sweet-and-salty finish.

Step 9 — Serve and Store

Let the Salted Caramel Chocolate Cupcakes set for 10–15 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutritional Information

Calories	380
Protein	4g
Carbohydrates	52g
Fat	18g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size for Salted Caramel Chocolate Cupcakes.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy contrast to the salted caramel.
• Almond flour for all-purpose flour — A gluten-free, lower-carb option that adds a nutty flavor to the chocolate cupcakes.
• Coconut sugar for granulated sugar — Provides a caramel-like sweetness with a lower glycemic index, complementing the salted caramel notes.
• Oat milk for dairy milk — A creamy dairy-free alternative that maintains moisture without overpowering the chocolate and caramel flavors.
• Dark chocolate chips for milk chocolate — Reduces sugar content and enhances the rich chocolate flavor in your Salted Caramel Chocolate Cupcakes.
• Sea salt flakes for table salt — Offers better flavor control with less sodium, allowing you to highlight the salted caramel element.
• Applesauce for oil — Cuts fat while adding natural sweetness and moisture to the cupcake batter.
• Date caramel for traditional caramel — A whole-food alternative with fiber and nutrients that pairs beautifully with the chocolate base.

Serving Suggestions

• Pair with vanilla bean ice cream for a classic hot-and-cold dessert contrast.
• Serve alongside a strong cup of coffee or a cold glass of milk to balance the rich sweetness.
• Offer as a decadent treat at birthday parties, holiday gatherings, or dinner parties.
• Drizzle extra salted caramel sauce over the top just before serving for a glossy, professional finish.
• Garnish with a light sprinkle of flaky sea salt to enhance the salted caramel flavor.
• Arrange on a tiered dessert stand for an elegant display at special occasions.
• Serve slightly warmed to make the caramel center extra gooey and irresistible.

These Salted Caramel Chocolate Cupcakes are versatile enough for both casual and formal events, and a little extra garnish goes a long way in making them look bakery-quality.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification. Fix: Bring eggs, milk, and butter to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the batter, developing too much gluten. Fix: Mix just until the flour disappears to ensure a tender, delicate crumb.
• Mistake: Overfilling cupcake liners, causing messy overflow. Fix: Fill liners only ⅔ full to allow for perfect, domed rise.
• Mistake: Opening the oven door too early, leading to collapse. Fix: Avoid opening the door until the last 5 minutes of baking for stable structure.
• Mistake: Using a thin, watery caramel sauce that soaks the cake. Fix: Use a thick, cooled caramel or dulce de leche to maintain texture.
• Mistake: Adding salt directly to delicate buttercream, causing graininess. Fix: Use a fine sea salt or flaky salt as a garnish after frosting.
• Mistake: Frosting warm cupcakes, which melts the buttercream. Fix: Always cool cupcakes completely on a wire rack before decorating.
• Mistake: Storing finished cupcakes in a warm place, making them soggy. Fix: Refrigerate in an airtight container, but bring to room temperature before serving.

Storing Tips

• Fridge: Store cooled Salted Caramel Chocolate Cupcakes in an airtight container for up to 5 days.
• Freezer: Wrap individually and freeze in a freezer-safe container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–10 minutes or until internal temperature reaches 165°F.

Always let cupcakes cool completely before storing, and thaw frozen cupcakes in the refrigerator overnight for best texture.

Conclusion

We hope you love making these decadent Salted Caramel Chocolate Cupcakes as much as we do! If you’re craving more sweet treats, try our Irresistible Mini Caramel Apple Cheesecake Bites Recipe or Christmas Crack Recipe. Don’t forget to rate this recipe and leave a comment below—we’d love to hear how yours turned out!

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FAQs

Can I make these Salted Caramel Chocolate Cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Frost with the salted caramel just before serving for the best texture.

How do I prevent the caramel from making the frosting too runny?

Ensure your caramel is completely cooled before mixing it into the frosting. If the frosting becomes too soft, chill it briefly before piping. This helps maintain the perfect consistency for your Salted Caramel Chocolate Cupcakes.

What is the best way to store leftover cupcakes?

Store any leftover Salted Caramel Chocolate Cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 15 minutes before serving to enjoy the full flavor.