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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes with a gooey caramel center and swirled cocoa frosting. Baked until springy, cored for filling, then topped with caramel drizzle and flaky sea salt.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 410
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
  • 1 stand mixer

Method
 

Bake the chocolate cupcakes
  1. Preheat oven to 350F and line cupcake tins with liners.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Beat butter and granulated sugar until fluffy, then add eggs and vanilla and mix until smooth.
  4. Alternate adding the flour mixture and buttermilk to the batter, mixing just until combined.
  5. Fill cupcake liners 2/3 full with batter.
  6. Bake at 350F for 18-20 minutes, until a toothpick in the center comes out clean.
  7. Cool cupcakes completely before filling.
Fill and frost
  1. Core each cupcake and fill the centers with thick caramel sauce.
  2. Beat frosting ingredients smooth, then pipe frosting onto each cupcake.
  3. Drizzle with caramel sauce and sprinkle the tops with flaky sea salt.

Notes

For a clean caramel center, chill the filled cupcakes for 10–15 minutes before slicing or serving so the filling sets slightly. Store cupcakes airtight in the refrigerator for up to 3 days; freeze unfrosted cupcakes (up to 2 months) and thaw, then make fresh frosting. For a less sweet frosting, reduce powdered sugar by 1/4 cup and increase cream by 1 tablespoon to keep the piping consistency.