These Salted Caramel Chocolate Cupcakes are so many of my favourite things all in one stunning handful. Just what I need the day before my birthday.
You’ll love these Chocolate Cheesecake Cupcakes and Cinnamon Cupcakes with Salted Caramel Frosting too.
Why you’ll love them
These rich chocolatey cupcakes are one of my favourites and for so many reasons;
- Easy salted caramel
- Moist and fluffy chocolate cupcakes
- Rich and creamy salted caramel buttercream
- Then a chocolate and salted caramel drizzle
Caramel on it’s own is a super sweet but amazing flavour. I could eat it in spades but by adding salt it balances the sweetness and intensifies it’s flavour.
Taking a bite of something that is both sweet and salty in the right proportions is a game changer and that, to me is salted caramel. A game changer. For more caramel take a look here.
How to make easy salted caramel
This salted caramel sauce is extremely easy to make – we’re talking cheat kind of easy. Although I love to make it from scratch, sometimes I’m busy and there is another way. Try this classic homemade caramel sauce too.
You start with store bought soft caramels. My favourite brand for this are Werther’s original soft caramels. This is not an ad and I’m not getting paid for it, I just think they have the best flavour and they work a treat.
- To the unwrapped caramels, you add some cream (image 1) and heat them together until they melt into a smooth caramel sauce, then you add the salt. Done (image 2). It takes just minutes and any leftovers will be perfect on top of ice cream, pudding or cakes.
Might I just add, BEST salted caramel buttercream ever!!!
Perfect Chocolate Cupcakes
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.
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 freeze and thaw perfectly too.
This is my favourite chocolate cupcake recipe and I can recommend it for any buttercream or filling flavour you want to add.
Part of what makes them so amazing is how 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.
If you want to see it other forms try these Black Forest Chocolate Cupcakes and my Chocolate Mint Cupcakes.
Step by step instructions
- Beat together the melted butter and sugar (images 3&4)
- Next add eggs and beat until combined (image 5)
- Add some of the dry ingredients (you’ll alternate this with the buttermilk) (image 6)
- Finish alternating the dry ingredients and buttermilk, folding them through with a spatula, until you have a thickesh batter (images 7&8) A silicone spatula is my best friend when making batters as it scrapes everything from the sides with ease.
- Divide the batter (I find the easiest way to get them all even is with a large cookie scoop). If you like the tall sides of my cupcakes, that’s created by using these silicone muffin trays (image 9) instead of a regular muffin tin but a regular one works fine.
- Once the cupcakes have cooled, I use a cupcake corer (image 10) to cut a hole out of the centre but you can certainly just use a sharp knife.
Tips and tricks (Just 2 really important ones)
- Weigh your ingredients where a weight is the first measurement given.
When making cupcakes, 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 protein will develop too much in the flour and make the baked cupcake tough.
How to store and freeze these choc cupcakes
- Store the complete cupcakes in the fridge, in an airtight container, for up to 1 week.
- The cupcakes (cake portion) can be frozen – wrap well in plastic wrap then into an airtight container and freeze up to 3 months.
- The buttercream can also be frozen in a ziplock bag. Thaw in the fridge, then bring to room temperature and beat well before using.
- Store the caramel in a squeezee bottle in the fridge and reheat in the microwave to drizzle over desserts.
I gave my 12 year old niece half a bottle of this caramel sauce thinking she would pour it all over her ice cream. No, she ate it on the way home in the car. I’m so sorry parents!
PINT IT: Click to PIN this recipe for later!
Without further ado please make and devour these Salted Caramel Chocolate Cupcakes. You wont’ be sorry.
More recipes you’ll love
- Coffee Cupcake with Coffee Buttercream
- Salted Caramel Cinnamon Cupcakes
- Chocolate Pumpkin Cupcakes with Pumpkin Spice Frosting
- Chocolate Mint Cupcakes
- Double Chocolate Cupcakes with Dark Chocolate Ganache Frosting
- Caramel Chocolate Chip Cookie Bars
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Ingredients
For the cupcakes
- 130 g plain (all purp) flour (1 cup / 4.6oz)
- 40 g cocoa (½ cup / 1.4oz)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 113 g unsalted butter, melted (1/2 cup / 4oz / 1 stick)
- ½ cup white granulated sugar (100g / 3.5oz)
- ½ cup dark brown sugar, packed (100g / 3.5oz)
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- ¾ cup buttermilk (180ml)
For the salted caramel
- 250 g store-bought chewy caramels (8.8oz)
- ½ cup thickened (heavy) cream
- 1 teaspoon sea salt flakes
For the salted caramel buttercream
- 200 g (7oz) unsalted butter, softened
- 50 g (1.8oz) dark brown sugar
- ½ cup (125ml) salted caramel
- 2 ½ cups icing (powdered) sugar (325g / 11.4oz)
- 1 teaspoon vanilla extract
- 2 tablespoons thickened (heavy) cream (notes 1)
- ½ teaspoon finely ground salt
For best results, always weigh ingredients where a weight is provided
Equipment
- Wilton squeeze bottles are perfect for storing and pouring the caramel sauce
- A stand mixer or handheld beater will work great
Instructions
- Preheat your oven to 180C / 350F (160C fan) 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 18-20 minutes, 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 Salted 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 and stir through. Allow to cool before using.
For the Salted Caramel Buttercream
- Beat the butter and sugar together until lightened and fluffy (4-5 minutes). Make sure to scrape down the sides of the bowl as necessary.
- Add 1/2 cup of the (cooled) salted caramel and beat well to combine.
- With the mixer on low, add the icing sugar 1 tablespoon at a time until fully incorporated. Beat on medium-high for 2 minutes, scraping down the sides of the bowl from time to time.
- Finally, add the vanilla, cream and salt and beat to combine.
To finish
- Cut a hole in the top of each cupcake with a very sharp knife. Fill each hole with about 1 teaspoon of salted caramel. 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 salted caramel and melted chocolate.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- 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).
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96 Comments on “Salted Caramel Chocolate Cupcakes”
Hi, I made these and they are so delicious! I did find after adding the flower and mixing with a spatchula the mixture was a little lumpy. I am wondering if you have any tips to avoid this and get a smooth batter. Thank you : )
So happy you love them, Cheree. Thanks so much for dropping back to review 🙂
Hi Marie,
I’m planning on making 5 dozen of these beauties ahead of time and freezing for a party. Can I add the caramel filling before or should it be done after thawing?
Hi Erica, I would add the caramel after thawing.
BEST CUPCAKES i had ever made!!!! delicious!
So happy to hear this, Diana. Thanks so much for making my recipe.
These are amazing !!! My customers loved them as well as my family!!
Does this buttercream/frosting color well? If I wanted to add some color and decor to this flavored buttercream or does it get runny? Excited to try this recipe 🙂
Hi Yoly. Yes you can colour this buttercream. I recommend gel colours as they give an intense colour without watering down the buttercream.
Can’t wait to try this recipe. Sounds delicious. Where do you purchase the cupcake cases you used.
Thanks
I get mine from a local cake shop here in Perth so I don’t have a link for them, sorry.
Made these for my dad’s birthday party- amazing!!! I’m so glad I stumbled across your blog 🙂
So happy you love them, Maggie. Definitely one of my faves. Thanks so much for trying my recipe.
Hey what do I do if my icing came out runny
Was the caramel still warm? It may have melted the butter, if so. If you think that was ok, you may just need to add a little more icing sugar. I would refrigerate for 10-15 minutes and try beating it up again.
This was my first attempt at a “gourmet” cupcake and my family fought over the left overs. Excellent recipe!
So happy everyone loved them, Kris. Makes my day to hear this.
Hi! I was wondering how many minutes I should bake these for if I used mini cupcake tins?
Hi Danielle, It would depend on the exact size of the pan you’re using but anywhere between 9-12 minutes I would think. Test them at 9 and go from there.
Thank you so much! I cant wait to try this recipe out :))
Thanks Danielle. Happy baking!
I make a LOT of baked goods. This is one of the best recipes I have ever made. Rave reviews from everyone. I will definitely make these again.
Oh Carrie, you’ve made my day. I’m so happy everyone loved them. This is definitely my favourite cupcake recipe too.
Hi, I made these yesterday and they turned out amazing!! I wanted to make them today again but don’t have enough butter 🙁
Would I be able to replace the melted butter for vegetable oil in the cupcakes? They were just so good I had to make them again!!
Hello Leah, So happy you love them. They should work fine with oil but will have a slightly different flavour. I’d love to hear how they turn out.
Hi Marie,
Thanks so much for responding! I made them with the vegetable oil and gave them to family members and everyone loved them!! I couldn’t tell much of a difference in flavour so it definitely made a good substitute! Absolutely love this recipe😋
Leah
Great to hear, Leah. So happy you all loved them 🙂
The recipe for the salted caramel calls for 1/2 c heavy cream, but doesn’t direct when to add it! Is it while the caramels are melting, or after? Thanks!!
It’s right in the instruction under “FOR THE SALTED CARAMEL”. You add it with the caramels
This is a delicious recipe. The caramel sauce is so easy and delicious. The cake reminds me of a Hostess cupcake, really yummy and chocolatey. I need to check the cupcakes next time about 16 min. for doneness. I didn’t have salt flakes so used table salt and I used too much, so I didn’t add any more salt to the icing. Next time I’d maybe add just 1/2 tsp. salt to the caramel. I followed the directions and my icing was not grainy at all. I mixed the butter and brown sugar until fluffy. I will use this recipe in the future and will look up the chocolate cake recipe. Follow directions and you will be happy with these cupcakes. Don’t over beat the cake batter.
Thanks so much Debra
Hello, Can you let me know what cupcake liners you use to bake your cupcakes. What brand and where do you buy them ?
Hi Sasha, I use a couple of brands – one is Lemon Tree and another is Fox Run. I get them from Kitchen Warehouse here in Australia
Made these and they were so delicious the cake part is moist and overall they were not hard to make at all. I will make these again.
So happy you loved them Cindy.
Hi Marie, I just made these for my brother’s birthday and they were an absolute hit! Thank you!!My mom even tried grabbing a few to take to work. Seriously delicious recipe and my new go to. I’m curious can I use this exact recipe for an 8” cake? Would you happen to know how long I should bake it?
I’m so happy you love them Jessica. These are definitely my fave choc cupcakes. It does work as a cake – see the post for blackberry chocolate cake.
Thanks so much!
Can I make them as a cake instead of cupcakes? I would like to make a birthday cake with this combination (chocolate and caramel). Do you think it will work?
Yes it does work Yvonne and I’ve made it into 8 inch cakes many times. It works well, just be careful not to overbake.
I’ve never commented on a recipe on the internet before, but I had to for these cupcakes. These are definitely the best cupcakes I’ve ever made and are up there with the best I’ve ever eaten! Thanks for the recipe. Instead of store-bought caramels, I used Alton Brown’s caramel sauce recipe and thickened it up a bit – that worked well.
So happy you love these Kevin 🙂
The recipe is absolute perfection, they tasted so gourmet. Marie you are a baking genius and I am your biggest fan. I love the recipe steps and the details. Thank you!
Ruth
Thank you so much, Ruth. I’m so happy you love them 🙂
Hi! Would you be able to substitute the sea salt flakes in the salted caramel for a normal table salt? If so how would you do that? Thanks!
You sure can, but start with half the amount of salt, taste and add a little more if it can take it.
Hi I just stumbled on this recipe and wanted to try it out, but I have a quick question. It calls for “thickened (heavy) cream”. I read somewhere that thickened cream is common in Australia and is very different than heavy cream. Is heavy cream still okay to use? Or does it need to be thickened?
It’s very similar, Taylor. you’re just looking for a cream with 35% fat content. Heavy cream works fine as does thickened cream and whipping cream.
Can I half the salted caramel buttercream?
Absolutely Brittany
What do you mean by (heavy) thickened cream? Is there a way to thicken heavy cream or a completely different ingredient?
Thanks!!
Hi Joanna, it’s just called different things in different places. In Australia you would use thickened cream, but in some other parts of the world the same thing is known as heavy cream
Wonderful recipe! My husband ate two right away. I used dark chocolate cocoa powder, because that’s just what we prefer. Thanks!
Thanks so much Cristy, that sounds like dutched process cocoa, which is what I like to use too 🙂
I don’t usually leave comments. But wow this recipe is amazing. I followed it to the T. Except I used a jar of caramel from coles. They have a new one in their baking section. The salted caramel icing is to die for. The cake was really moist. Will be making these again for a birthday in a weeks time. Thankyou so much for the recipe.
Thank you so much for taking the time to leave a comment Barbara. It mwans a lot 🙂
Great Directions and came out fantastic! Will make these again. Thank you.
Thanks so much Cheryl, glad you enjoyed them 🙂
Love these cupcakes they always turn out amazing, was just wondering what could I use instead of Werther’s original soft caramels, as the shop near me has stop selling them & I can’t find them anywhere else.
Hi Lianne, Firstly, thank you so much for the kind words 🙂 If you have any other caramels that are of that same texture, it should work. Jersey caramels will work although the flavour won’t be quite as night. I’m not sure where you are, but in Australia we have a product called Caramel Top N Fill which would work or just a good store-bought caramel filling.
This icing recipe is definitely gritty! I was so bummed. Wasted lost of ingredients. Had to choose a different caramel buttercream icing recipe for my chocolate caramel wedding cupcakes. Also, in the instructions, where it says to cream the butter and sugar, it would be great if it said brown sugar to identify since the recipe contains two different types of sugar. I almost made the mistake of creaming the butter and powdered sugar together first. Thanks for the recipe. Just didn’t turn out good for me. The flavor was great, but the gritty and kinda weird texture just was not very palatable.
Hi Deanna, it just needs a bit more beating. Since you’re adding brown sugar which has larger crystals than icing sugar, you’ll need to beat it until that grit dissolves. I’ll add notes about this to the post.
I made these cupcakes yesterday though I did use store bought salted caramel for the filling, the buttercream and the cupcake turned out so well. I have some icing left so will probably make these again. Absolutely loved them. Thank you for the recipe!
Thanks so much Sakina 🙂
I made this recipe yesterday for a baby shower. They were a hit!
The cake was light and not overly sweet. I found it a little dry, but the caramel soaked into the cake and it wasn’t noticeable. Note: others I asked said they were not dry.
The caramel sauce was great. I am in the US. So my caramel options were the recommended Werthers and Kraft. I recommend splurging for the Werthers, great flavor. Next time I may add less cream, just to have a filling surprise. All the caramel soaked into the cake which tasted great!
The frosting was great! Again not overly sweet once paired with the cake. I used table salt because I didn’t have superfine salt. Mine did have a little texture to it but I didn’t feel it was gritty. I think it had to do with the salt/brown sugar. So I liked the texture. My caramel sauce was still a little warm, so my frosting was a little soft. It did set up once cooled.
Thanks for including the weights and a great recipe.
*The only modification I made was light brown sugar because I didn’t have dark on hand and I doubled the recipe.
So glad they were a hit Erin. These cupcakes are normally super moise so, as all ovens are different, a minute here or there can make a huge difference. I’d recommend just checking your cupcakes a few minutes before the time is up. With the caramel sauce, I would suggest letting it cool down completely before using it and so that it doesn’t soak in.
Hey!
I really want to try out this recipe but the only problem I have is that I don’t understand the difference between caster sugar and icing powdered sugar. I’m from Germany and therefore need to look for “German ingredients”. We do have powdered sugar itself but is that the same as icing powdered sugar ? And what’s the difference between powdered sugar and caster sugar?
I’d love to here from you <3
Antónia
Hello Antonia, I have written a post on the different types of sugar if you’re interested in lore but caster sugar is like superfine sugar. Finer than granulated but still crystals and much more course than icing sugar. If you can’t find caster or superfine, use granulated. Hope that helps ?
I have a question… I love both this recipe and your other cinnamon caramel cupcake recipe. I am making cupcakes for a graduation party this summer. I don’t want two caramel-type cupcakes ( making a couple other flavors too.). Which one would you recommend I do If you were making a choice? I know they both look sooooo yummy! Help????? Tough decision for me ?
I’ve saved both recipes on my Pinterest page. Couldn’t resist!
Hi Lynn, wow tough decision ?. Of the two, my pick would be these chocolate ones. The cupcake is so easy to make and super yum and I think caramel and chocolate together is the absolute best combo. Hope you enjoy them and happy baking 🙂
Thank you very much! I know it’s a tough decision… Both look amazing! Can’t wait to make chocolate one for graduation party. But I will surely make the other one at some point… ?
Hi, I am making these over the course of a few days… as my two little ones make doing anything else rather difficult. Haha. Would it be okay to fill the cakes with the caramel and then freeze them until I’m ready to frost? I regularly freeze cakes but never have with a caramel filling. Thanks!
Hi Rachael, have only ever frozen caramel for a very short time. It doesn’t freeze totally solid and it can crystallise when frozen. My suggestion would be to cut the holes in the cupcakes and freeze them. Make the caramel and store it in the fridge then reheat it just to a point that you can pour it again and fill the cupcakes when you take them out of the freezer.
Hi! For the buttercream it says to add the cream at the end but I don’t see any cream on the ingredients for it? Am I missing something? Thanks!
Hello Roxanne, I had missed it in the ingredients. Thank you for letting me know. It’s just 2 tablespoons of thickened cream. I’ve fixed up the recipe now.
Is refrigeration necessary as I’m making them a day before my event?
Hi Devon. For food safety I tend to refrigerate if making things a day ahead but as long as it isn’t hot where you are they should be fine overnight just kept in an airtight container in a cool spot. Happy baking
The gluten free I use is Doves farm, used the same amount of flour as the recipe said & they turn out fine.
Great to hear. Thanks Lianne ?
Hi can’t wait to try out these cupcakes, was wondering would it workout if I could swap the buttermilk for almond milk??
Hi Lianne, I was intrigued so I tested this out. Yes it works with just a few alterations. Add an extra 1/4 teaspoon of baking powder and only use 1/2 cup of almond milk (as opposed to 3/4 cup of buttermilk. Also, the batter will only make 11 cupcakes. Happy baking 🙂
Thanks for that I’m so excited to make them ?
No problem Lianne. Also, I forgot to mention, I also only got 11 cupcakes from this batch. Have fun
Made them!!! Everybody love them, I also use gluten free flour and they turn out prefect.
Excellent Lianne, I’m so happy you all enjoyed them ? out of interest, what was your GF flour brand. Might be helpful for others who also want to do the same
The cupcakes came out dense & compressed, and the frosting turned out extremely gritty the two times I made & remade it.
I’m very surprised to hear this Brittany. This is my go to chocolate cupcake recipe that always turns out soft and fluffy. I’ve never had them turn out dense. Over beating after you’ve added the flour can result in dense cupcakes, or not using the batter straight away. Also not beating the wet ingredients well before adding the flour? As for the buttercream being gritty, there is always a certain texture with powdered sugar in frosting but if you beat the softened butter with the brown sugar until it’s creamy, it shouldn’t really be gritty. Hope this helps
Our frosting came out quite runny and sticky – not fluffy like our normal buttercream does. Even tried refrigerating it for a bit and then beating it again . . .
This sounds like the caramel sauce was not thick enough or the butter was too warm. The butter should just be softened enough that you can make a slight dent with your finger. The caramel sauce could also should be quite thick at room temperature – not runny. Hope this helps.
The recipe seems to be missing the directions for the filling and icing…..
Hello Alecia, Very embarrassing but you’re totally correct. Fixing it now 🙂
Hi, Love your cup cake liner. What size r u using ?
Hello Irene, they’re 4.5cm x 2.5cm (1 3/4” x 1”). If it helps, this is the exact one that I use https://www.kitchenwarehouse.com.au/Fox-Run-Cupcake-Paper-Black-48pk. Happy baking
Hi,
I would absolutely love to make these cupcakes, however, where do you buy the caramels from?
I looked at Coles and Woolworths and they only sell Werther’s Original Chewy Toffees and Cream Candies.
Any help would be appreciated.
Regards from Brisbane,
Angela
Hi there Angela. These are the ones I use – https://www.woolworths.com.au/shop/productdetails/460796/werther-s-original-chewy-toffees – but essentially you are looking for a soft, chewy caramel. I used to use pascal columbines if you are able to get your hands on those but they aren’t available in my city anymore. You want something the texture of fantales caramel if that helps. Not jersey caramels though. Hope this helps 🙂
Thank you for your quick reply. It is greatly appreciated. Now that I know the right caramels to buy there is no stopping me from making these gorgeous cupcakes. I plan to make them as soon as I clear the large stock of baked goods in my freezer!
Thank you again, Angela