These caramel chocolate cupcakes are so many of my favourite things all in one stunning handful. They’re a caramel lovers dream.

  • The best ever chocolate cupcake that’s soft and light yet moist and so rich in chocolate flavour.
  • An incredibly easy caramel sauce using a simple hack for the most amazing caramel flavour.
  • A creamy caramel buttercream that’s soft and unmistakably caramel flavoured.

Caramel on it’s own is a sweet but wonderfully complex and rich flavour. I give notes in the recipe so you can turn it into salted caramel for even more complexity and addictive flavour.

You’ll love these chocolate cheesecake cupcakes and this chocolate caramel poke cake too.

This recipe was first posted here on May 24th, 2018 and has been updated with clearer images and instructions.

Closeup of a chocolate caramel cupcake, drizzle with chocolate and caramel, in the middle of a batch.

Table of contents

Ingredients notes

Ingredients for caramel chocolate cupcakes.

Jump to the recipe for full ingredients and instructions.

  • Flour: Just plain flour / all purpose flour is all you need.
  • Dutch cocoa powder: While you can use regular unsweetened cocoa in these cupcakes, Dutch processed cocoa powder gives them a better flavour.
  • Sugar: The chocolate cupcakes have both granulated white sugar and dark brown sugar. Light brown sugar will work in place of the latter. The buttercream uses icing sugar / powdered sugar.
  • Baking powder and baking soda: A combination of both baking powder and baking soda (also known as bicarbonate of soda) gives these cupcakes the perfect lift and texture. Don’t confuse the amounts as they work quite differently.
  • Butter: Use unsalted butter for these cupcakes. You can also swap the butter for ⅓ cup vegetable oil but they will taste slightly less rich.
  • Eggs: Just regular large eggs.
  • Buttermilk: Buttermilk helps to give these cupcakes their tender and moist texture.
  • Vanilla extract: This actually works to intensify the chocolate flavour here. Don’t use vanilla essence which is a synthetic flavouring.
  • Cream: You’re after thickened cream, heavy cream or heavy whipping cream here.
  • Caramels: I use store-bought caramels. Specifically, Werther’s original soft caramels. This is not a sponsored post, I just love turning these caramels into a sauce. It’s just so good.
  • Salt: A little salt is used in the cupcakes to intensify the flavours and if you want to turn these into salted caramel chocolate cupcakes, you can add the optional sea salt flakes too.

Kitchen tools notes

  • My favourite muffin pans are silicone muffin pans (you can see mine below), for no other reason than I love the shape they give. This is one of the questions I get asked the most about my cupcakes – “how do you get those straight sides” – it’s the silicone muffin pans.
  • A saucepan with a heavy base is best for doing anything with candy.
  • A medium ice cream scoop or ¼ cup size cookie scoop is great for portioning out the batter evenly.
  • You could make the buttercream using a handheld electric beater if that’s all you have but a stand mixer with paddle attachment really does make the job easier.
  • Cupcake corer – while not absolutely necessary, this is really helpful if you make a lot of cupcakes. If not, just use a paring knife.

How to make caramel chocolate cupcakes

There are 3 parts to these chocolate caramel cupcakes but none of them are difficult or even time consuming. These cupcakes are super easy to make.

Jump to the recipe for full ingredients and instructions.

1. Make the caramel

You can of course, use a store-bought caramel sauce or even a homemade caramel sauce. The one I love for these moist chocolate cupcakes though is somewhere in between and literally just involves melting store-bought caramels into cream, then adding a little salt if you want a salted caramel. Once that’s done, you can just set it aside to cool.

Caramels and cream in a saucepan.
The caramel when it's smooth.

You have other options here too. This caramel is so good and so easy to make but admittedly not the most budget-friendly option. You could also use a jar of store-bought caramel sauce or make your own. Using this caramel sauce recipe, you can make your own homemade salted caramel sauce too.

2. Make the chocolate cupcake batter

These chocolate cupcakes are the most moist and delicious cupcakes ever. I’m not joking. I have received so many wonderful comments here on the blog, on Pinterest and in person about how good these are and I agree. I haven’t changed this recipe one little bit since I created it years ago. They’re fluffy and they stay fluffy for days after they’ve been cooked. They’re moist and have the perfect rich chocolate flavour. They even freeze and thaw perfectly too.

And, they’re incredibly easy they are to make. No creaming butter and sugar here. The method I use for my favourite chocolate cupcakes is melted butter – it increases the moist and delicate texture and keeps things simple.

Start by mixing together the dry ingredients in a bowl then set it aside.

The dry ingredients combined in a bowl.

In a separate bowl, whisk together melted butter and sugar before whisking in eggs and vanilla. Just until it’s combined – you don’t need to whisk in air.

The butter, sugar and eggs mixed together in a bowl.

Now mix it all together. Start by stirring ⅓ of the dry ingredients into the wet ingredients. Follow that up with half the buttermilk. Now continue that process 3 more times – flour, buttermilk, flour – only stirring each time until it’s just combined. Since it’s a loose consistency, you might find some of the flour mixture stays in lumps, you can use a whisk to quickly work those out.

The batter after everything is combined.

3. Portion and bake

Divide the chocolate cupcake batter evenly between 12 paper cupcake liners in a muffin pan, then bake for around 18-23 minutes (the baking time will depend on the type of muffin pan you use as well as your oven). To check whether they’re done, poke a toothpick into the centre of one of the middle ones and it should come up with just a few crumbs attached.

The batter in paper cupcake liners in a silicione muffin pan.
The cupcakes after they've been baked in silicone muffin pans.

4. The caramel buttercream

The caramel buttercream that adorns these caramel chocolate cupcakes is just a simple basic buttercream with the caramel sauce added. There’s a little brown sugar as well to up the caramel flavour.

Start by beating together the butter and brown sugar until lightened and creamy.

The butter and sugar for the buttercream combined in a standmixer bowl.

Next, add ¼ cup of the caramel sauce and vanilla and beat until fully combined.

The buttercream after the caramel sauce has been beaten in.

Finally, with the mixer on low speed, beat in the icing sugar followed by the cream right at the end.

The caramel buttercream after the icing sugar and cream have been beaten in.

5. Assemble your cupcakes

If you have a cupcake corer, great but if not just use a paring knife to cut a roughly 1 inch piece out of the top of each cupcake. Fill that with about 2 teaspoons of caramel sauce. You can add a piece of cake back on top if you like or just eat the offcuts. Then, simply pipe your buttercream on top. I like to drizzle my cupcakes with some melted chocolate and more caramel too.

Top down view of the cupcakes with the centres cut out and filled with caramel.
Piping caramel buttercream onto a chocolate cupcake.

If you want to see it other forms try these black forest chocolate cupcakes and my chocolate mint cupcakes.

Tips and tricks (Just 2 really important ones)

  • Weigh your ingredients where a weight is the first measurement given. When making any kind of cakes or cookies, you should always weigh ingredients out. If that’s not your thing, I can’t vouch for the results you’ll get. It only takes an extra minute or so and kitchen scales are fairly cheap. If you don’t have or don’t want to get kitchen scales then measure your ingredients by spooning and levelling. Don’t scoop straight from the container. Spoon the flour (etc) into the cup measure, then level off with the back of a knife.
  • Don’t overmix. Once you add the flour, only mix the ingredients enough to combine them and do so gently. This will result in tender, fluffy cupcakes. If you mix too vigorously, the gluten in the flour will develop too much in the flour and make the baked cupcake tough.
Extreme closeup of a single cupcake cut open to show the caramel oozing out.

Storage

You should store your chocolate caramel cupcakes in the fridge in an airtight container for up to 1 week (if they last that long).

Let them come to room temperature before serving so the cake and buttercream can soften.

Leftover caramel can be stored in the fridge in an airtight container too. Reheat in the microwave to use.

The cupcakes can be frozen too – before or after being assembled. Freeze them in an airtight container for up to 3 months.

Can I make these salted caramel chocolate cupcakes?

Yes, you can. In the recipe I give notes to turn the salted caramel sauce into a salted caramel sauce and by doing that, you’ll turn your buttercream into salted caramel buttercream and the cupcakes into chocolate salted caramel cupcakes. Easy. Phew!

FAQs

What is the secret to good cupcakes?

A good cupcake is soft and fluffy yet moist which these caramel chocolate cupcakes certainly are.

How to increase moisture in cupcakes?

How to make cupcakes not dry – it’s an important question since we all love moist cupcakes. There are a few tricks to making cupcakes more moist. Brown sugar helps as does buttermilk – both used in these cupcakes. Cocoa also tends to make things more moist due to a chemical reaction between it and sugar – lucky since these are chocolate cupcakes. Oil often lends more moisture to a cake or cupcakes, however, while it can work in this recipe it’s definitely not necessary so I’d avoid using it unless you’re trying to create dairy free cupcake.

What makes cupcakes dry?

Adding too much flour will always make cupcakes dry or even tough so it’s important to weigh your flour if you can.

What is the easiest way to fill cupcake papers?

For me, you can’t beat a good old medium ice cream scoop. It helps you portion the cupcake batter out evenly.

Top down view of a chocolate caramel cupcake that has been cut in half to show the oozy caramel inside.

Without further ado, please make and devour these chocolate caramel cupcakes asap. You wont’ be sorry.

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Extreme closeup of a single caramel chocolate cupcake.

Caramel Chocolate Cupcakes

Yield: 12 cupcakes
Prep Time: 35 minutes
Cook Time: 22 minutes
0 minutes
Total Time: 57 minutes
5 from 28 ratings
Caramel chocolate cupcakes combine rich, moist chocolate cupcakes with an easy caramel filling and caramel buttercream. This is the best kind of indulgence, right here.
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Ingredients

FOR THE CUPCAKES

  • 130 g plain flour (all purp flour) (1 cup / 4.6oz)
  • 40 g Dutch process cocoa powder (⅓ cup / 1.4oz)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda (bicarb soda)
  • ¼ teaspoon salt
  • 113 g unsalted butter melted (½ cup / 4oz / 1 stick)
  • ½ cup white granulated sugar (100g / 3 ½oz)
  • ½ cup packed dark brown sugar (100g / 3 ½oz)
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180ml)

FOR THE CARAMEL

  • 250 g store-bought chewy caramels (~9oz, notes)
  • ½ cup thickened cream (heavy cream) (125ml)
  • 1 teaspoon sea salt flakes optional, notes

FOR THE CARAMEL BUTTERCREAM

  • 170 g unsalted butter softened (6oz / 1 ½ sticks/ ¾ cup)
  • 2 tablespoons dark brown sugar (8tsp, notes 1)
  • 2-2 ½ cups icing sugar (powdered sugar) (260g-325g / ~9.2-11 ½oz)
  • 1 teaspoon vanilla extract
  • 2 tablespoons thickened cream (heavy cream) (notes 1)
  • ¼ teaspoon fine sea salt

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • FOR THE CHOCOLATE CUPCAKES: Preheat your oven to 180C (160C fan) / 350F and line your muffin tins with paper cases
  • In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  • In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  • Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
  • Fill the cupcake cases only to about ⅔ full. Bake in the oven for around 18-23 minutes (notes 5), turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before turning out onto a cooling rack
  • FOR THE CARAMEL: Place the unwrapped caramels and cream in a saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth. Add the salt, if using, and stir through. Allow to cool before using.
  • FOR THE CARAMEL BUTTERCREAM: Beat the butter and brown sugar together until lightened and fluffy (4-5 minutes). Make sure to scrape down the sides of the bowl as necessary. Don't skimp on the time as you need to dissolve that sugar down too.
  • Add ½ cup (125ml) of the cooled caramel sauce, the vanilla and the salt if using, beat well to combine.
  • With the mixer on low, add a ¼ of the icing sugar at a time, reserving ½ a cup to make sure you need it for consistency before adding. Mix until fully incorporated. Beat on medium-high speed for 2 minutes, scraping down the sides of the bowl from time to time.
  • Finally, add cream and beat for 30-40 seconds to combine.
  • TO ASSEMBLE: Cut a hole in the top of each cupcake with a cupcake corer or paring knife. Fill each hole with about 1-2 teaspoons of caramel sauce. If you want to, you can top the hole with a little bit of the cake offcuts but this is optional.
  • Pipe the tops of the cupcakes with the buttercream
  • Drizzle with some leftover caramel and melted chocolate.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. The optional sea salt flakes will turn your caramel into salted caramel.
  3. Caramels: This caramel is so good and so easy to make but admittedly not the most budget-friendly option. You could also use a jar of store-bought caramel sauce or make your own. Or you can make your own homemade caramel sauce too.
  4. For best results you should always weigh ingredients like flour and sugar. Kitchen Scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  5. All ovens vary and the type of muffin pan you use will also affect the bake time. I find silicone molds take the cupcakes about 22-23 minutes to bake fully in my oven. Start testing for doneness at 18 minutes.
  6. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Calories: 485kcal
Author: Marie Roffey
Course: Desserts
Cuisine: American
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
Caramel Chocolate Cupcakes
Amount Per Serving (132 g)
Calories 485 Calories from Fat 207
% Daily Value*
Fat 22.97g35%
Saturated Fat 13.659g85%
Trans Fat 0.71g
Polyunsaturated Fat 1.677g
Monounsaturated Fat 6.036g
Cholesterol 88mg29%
Sodium 494mg21%
Potassium 226mg6%
Carbohydrates 68.89g23%
Fiber 1.3g5%
Sugar 55.68g62%
Protein 4.59g9%
* Percent Daily Values are based on a 2000 calorie diet.