Chocolate Caramel Cupcakes
These Chocolate Caramel Cupcakes are a delightful combination of rich chocolate and sweet caramel, perfect for any occasion.
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.
Notes
Store cupcakes in an airtight container at room temperature for 3-4 days. You can refrigerate but bring to room temperature before serving.