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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes with a cocoa-rich crumb and a caramel-filled center, baked until the tops spring back. Finished with a thick chocolate buttercream, caramel drizzle, and flaky sea salt for a sweet-salty swirl.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 440
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 the oven to 350F, then line cupcake tins with paper liners.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. Beat butter and granulated sugar until fluffy, then add the eggs and vanilla and beat until combined.
  4. Alternate adding the flour mixture and buttermilk, mixing just until the batter is smooth.
  5. Fill the liners about 2/3 full, then bake 18-20 minutes until a toothpick comes out mostly clean.
  6. Cool the cupcakes completely before filling.
Fill and frost
  1. Core each cupcake, then fill the center with thick caramel sauce.
  2. Beat the frosting ingredients until smooth, then pipe it onto each cupcake.
  3. Drizzle each cupcake with caramel sauce and sprinkle flaky salt on top.

Notes

For clean coring, chill the cupcakes 10-15 minutes before removing centers, then warm the caramel sauce briefly if it’s too thick to spoon. Store in an airtight container in the refrigerator for up to 4 days; freeze frosted cupcakes up to 2 months (best texture if frozen without the final flaky salt, then add it after thawing). For a reduced-sugar option, use a reduced-sugar caramel sauce and swap about half the powdered sugar for a sugar-free powdered blend while keeping the frosting consistency by adding cream 1 teaspoon at a time if needed.