Salted Caramel-Filled Cupcakes with Gooey Caramel Center

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These caramel-filled cupcakes combine a tender chocolate cake with a rich homemade salted caramel and a smooth caramel buttercream for an indulgent treat.

The cupcakes are wonderfully soft and moist. Each one has a delicate chocolate base, a gooey salted caramel center and a creamy caramel frosting. A final drizzle of caramel and a few cake crumbs make them look and taste irresistible.

This caramel cupcake recipe is impressive yet approachable, perfect for birthdays, baby showers or any celebration where you want a memorable dessert.

If you enjoy cupcake recipes, consider trying Banoffee Cupcakes, Chocolate Fudge Cupcakes or Tiramisu Cupcakes for more variety.

WHY THIS RECIPE WORKS

• Soft chocolate cupcakes: The cake is tender and easy to make, with a pleasant chocolate depth.
• Homemade salted caramel: A simple caramel sauce fills the cupcakes and flavors the buttercream for a cohesive taste.
• Caramel buttercream: Smooth, lightly sweet and perfectly balanced with salt for depth.
• Show-stopping result: These cupcakes make an attractive centerpiece and are ideal for parties and special occasions.

INGREDIENT NOTES

A few key ingredient notes to ensure the best texture and flavor. See the recipe card below for the full ingredient list and measurements.

• Eggs: Bring to room temperature 1–2 hours before baking for better incorporation.
• Sour cream: Replaces buttermilk for extra tenderness—measure and bring to room temperature before mixing.
• Boiling water: Preheat water and let it cool slightly before adding to the batter so it isn’t piping hot.
• Cocoa powder: Use a quality Dutch-processed cocoa for deeper chocolate flavor.
• Instant espresso powder: Adds richness and enhances the chocolate—choose a fine instant espresso that dissolves easily.
• Butter: For the buttercream, use butter at room temperature so it creams smoothly.

STEP BY STEP INSTRUCTIONS – CUPCAKES

You will need a stand mixer with a paddle attachment or a hand mixer, plus a 12-cup cupcake pan and liners. The full recipe appears in the recipe card below.

Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake tray with liners.

STEP 1: Boil water and set it aside to cool slightly while you gather the other ingredients.

STEP 2: Sift the dry ingredients together in a large bowl and stir to combine.

STEP 3: In a separate bowl whisk the wet ingredients, including the cooled boiling water. Mix gently to avoid overbeating the eggs.

STEP 4: Slowly pour the wet mixture into the dry ingredients and stir until smooth and lump-free.

STEP 5: Divide the batter among the 12 liners and bake for 15–23 minutes depending on your oven. After baking, cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

STEP BY STEP INSTRUCTIONS – CARAMEL

Make the caramel while the cupcakes bake so it has time to cool.

STEP 1: In a small saucepan, melt the granulated sugar over low–medium heat, stirring until it reaches a golden brown. Meanwhile, warm the heavy cream in another saucepan until it just starts to bubble.

STEP 2: Carefully add the hot cream to the caramelized sugar (it will bubble vigorously). Stir constantly until the mixture is smooth and combined.

STEP 3: Remove from heat and stir in the butter and a pinch of sea salt until blended. Transfer to a shallow bowl to cool more quickly, then chill until it reaches room temperature, about 30–60 minutes.

STEP BY STEP INSTRUCTIONS – BUTTERCREAM AND ASSEMBLING

After the cupcakes and caramel have cooled, make the caramel buttercream and assemble the cupcakes.

STEP 1: Sift the powdered sugar. In a stand mixer bowl with the paddle attachment, cream the butter with 75 g of the homemade caramel for 2 minutes on medium speed. Scrape down the bowl and beat 1 minute more.

STEP 2: On low speed, add the powdered sugar in two additions until fully incorporated. Mix in the vanilla extract and 1–2 tablespoons of whole milk. Scrape the bowl and mix 1–2 minutes on low–medium speed until smooth.

STEP 3: Remove the bowl and stir the buttercream by hand with a spatula to remove any air bubbles. Transfer the buttercream to a piping bag fitted with a large star tip.

STEP 4: Use the end of a piping tip or a small spoon to remove the center of each cupcake. Fill the cavity with caramel, then pipe the buttercream on top. Drizzle extra caramel over the frosting and sprinkle with crumbs from any trimmed scraps for decoration.

EXPERT BAKING TIPS

• Use a kitchen scale: I develop recipes using grams for precision. Weighing ingredients gives consistent results.
• Don’t overmix the batter: Finish with a gentle fold using a spatula to ensure the batter is uniform without developing excess gluten.
• Light vs. dark pans: Prefer light-colored aluminum pans for a gentler bake and softer crumb. Dark pans can brown the crust faster and dry the cake.

FAQ

STORAGE

Keep the cupcakes in an airtight container at room temperature and enjoy within a few days for the best flavor and texture.

Other Cupcake Recipes To Try

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