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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes with a caramel-filled center and a cocoa-rich frosting. Baked until springy and topped with a caramel drizzle and flaky sea salt for a sweet-salty finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For chocolate cupcakes
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
For caramel filling
  • 1 cup thick caramel sauce
For salted caramel chocolate frosting
  • 1 cup butter
  • 0.5 cup cocoa powder
  • 3 cup powdered sugar
  • 0.25 cup caramel sauce
  • 3 tbsp cream
  • 1 flaky salt

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate cupcakes
  1. Preheat the oven to 350°F and line a cupcake tin with paper liners.
  2. Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs and vanilla.
  4. Alternate adding the dry ingredients and buttermilk, mixing just until the batter looks smooth and thick.
  5. Divide the batter into cupcake liners, filling each about 2/3 full.
  6. Bake for 18–20 minutes at 350°F, until the tops spring back when lightly touched.
  7. Cool the cupcakes completely before filling.
Fill, frost, and finish
  1. Core each cooled cupcake and fill the center with thick caramel sauce.
  2. Beat the frosting ingredients (butter, cocoa powder, powdered sugar, caramel sauce, and cream) until smooth and pipeable.
  3. Pipe the frosting onto each cupcake.
  4. Drizzle with caramel sauce and crown with flaky sea salt.

Notes

For the cleanest caramel centers, core only to the depth that lets the cupcake still hold its walls, then fill without overpacking. Store cupcakes airtight in the refrigerator up to 3 days; bring to cool room temperature for 15–20 minutes before serving. Freezing is not recommended because the caramel center and frosting texture can change. If you want a lighter dessert, use reduced-fat butter and swap 1/2 cup of the powdered sugar for powdered erythritol to keep the frosting structure while reducing sugar.