why make this recipe
These Chocolate Caramel Cupcakes are the perfect treat for any occasion. Their combination of rich chocolate flavor and sweet, gooey caramel makes them irresistible. They are easy to make and can be enjoyed by both kids and adults. Plus, they look fantastic, making them great for parties, birthdays, or just as a fun dessert at home.
how to make Chocolate Caramel Cupcakes
Ingredients :
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup caramel sauce (for filling and drizzling on top)
- Chocolate frosting (for topping)
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs, milk, and vanilla extract until combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
- Once cooled, cut a small hole in the center of each cupcake and fill with caramel sauce.
- Frost the cupcakes with chocolate frosting and drizzle more caramel sauce on top before serving.
how to serve Chocolate Caramel Cupcakes
These cupcakes are best served fresh. You can plate them individually or arrange them on a nice dessert platter. A light drizzle of extra caramel sauce on each cupcake adds a nice touch. They are great on their own, but you can also pair them with a scoop of vanilla ice cream for an extra special dessert.
how to store Chocolate Caramel Cupcakes
To keep your Chocolate Caramel Cupcakes fresh, store them in an airtight container at room temperature. They will stay fresh for about 3-4 days. If you want to keep them for longer, you can refrigerate them, but make sure to bring them back to room temperature before serving for the best flavor and texture.
tips to make Chocolate Caramel Cupcakes
- Make sure your butter is at room temperature to ensure a smooth batter.
- Don’t overmix the batter; mix until just combined for fluffy cupcakes.
- If you prefer a stronger chocolate flavor, you can use dark cocoa powder.
- Feel free to adjust the caramel sauce amount based on your sweetness preference.
- You can add sprinkles or chopped nuts on top for extra decoration.
variation
You can customize these cupcakes by using different flavors of frosting, such as vanilla or cream cheese. For a twist, try adding a pinch of sea salt on top of the caramel for a salted caramel version. Additionally, you can substitute the chocolate frosting with a caramel frosting for a unique flavor profile.
FAQs
Can I use a different type of flour?
Yes, you can use gluten-free all-purpose flour as a substitute for regular flour.
What can I use instead of caramel sauce?
You can use fudge sauce or a chocolate ganache if you prefer a different filling.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Place them in an airtight container, and they will keep for up to 3 months. Just thaw them at room temperature before frosting and serving.
Chocolate Caramel Cupcakes
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup milk
- 3 large eggs
- 1 tsp vanilla extract
Fillings and Topping
- 1 cup caramel sauce For filling and drizzling on top.
- Chocolate frosting For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, milk, and vanilla extract until combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool completely.
Assembly
- Once cooled, cut a small hole in the center of each cupcake and fill with caramel sauce.
- Frost the cupcakes with chocolate frosting and drizzle more caramel sauce on top before serving.
