Chocolate Cupcakes with Caramel Filling 🍫🧁
Ingredients
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, melted
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
½ cup (120ml) hot coffee (or hot water)
For the Caramel Filling:
½ cup (120ml) caramel sauce (store-bought or homemade)
½ tsp sea salt (optional, for salted caramel)
For the Cream Cheese Frosting:
½ cup (115g) unsalted butter, softened
8 oz (225g) cream cheese, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
For Garnish:
Extra caramel sauce for drizzling
Instructions
Making the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk Dry Ingredients – In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients – In another bowl, whisk together melted butter, sugar, eggs, and vanilla.
Mix Everything – Alternately add dry ingredients and buttermilk, stirring gently. Then, mix in hot coffee until smooth.
Bake – Fill liners ¾ full and bake for 18-20 minutes. Let cool completely.
Filling the Cupcakes:
Once cooled, cut out a small hole in the center of each cupcake.
Fill with a spoonful of caramel sauce and place the cut-out top back on (trim if needed).
Making the Frosting:
Beat butter and cream cheese until smooth.
Gradually add powdered sugar and vanilla, beating until fluffy.
Assembling:
Pipe frosting onto cupcakes.
Drizzle with extra caramel sauce.
Enjoy these Chocolate Cupcakes with Caramel Filling