If you have a serious sweet tooth and a love for chocolatey goodness paired with a burst of gooey sweetness, then this Salted Caramel Lava Cupcakes Recipe is going to become your ultimate dessert obsession. Imagine biting into a moist, rich chocolate cupcake that oozes warm salted caramel right from the center, all topped with a luscious, creamy caramel frosting sprinkled with just the right touch of sea salt. This is not just any cupcake; it’s a perfect harmony of textures and flavors that feels like a warm hug in dessert form. Get ready, because these treats bring the bakery quality straight into your kitchen with ingredients and steps that are as delightful as the final bite.
Ingredients You’ll Need
These ingredients may seem simple, but they are absolutely essential to achieving the perfect balance of softness, richness, and that irresistible molten caramel core. Each component plays its role, from the cocoa powder lending deep chocolate flavor to the buttermilk ensuring tender crumb and moist cupcakes.
- 1 cup all-purpose flour: The base that gives structure and body to the cupcakes.
- 1/2 cup unsweetened cocoa powder: Adds a rich chocolate flavor that’s not overly sweet.
- 1/2 teaspoon baking soda: Helps cupcakes rise and become wonderfully fluffy.
- 1/4 teaspoon baking powder: Works with baking soda to create that perfect lift.
- 1/4 teaspoon salt: Balances the sweetness and enhances the chocolate depth.
- 1/2 cup unsalted butter, melted: Adds richness and moisture for an indulgent texture.
- 1 cup granulated sugar: Sweetens and helps create a tender crumb.
- 2 large eggs: Bind everything together and contribute to the cupcake’s fluffy structure.
- 1 teaspoon vanilla extract: Boosts flavor with a warm, comforting note.
- 1/2 cup buttermilk: Keeps cupcakes moist and tender while adding subtle tang.
- 1 cup soft caramel candies, unwrapped: The star ingredient for that irresistible molten caramel center.
- 2 tablespoons heavy cream: Creates a smooth, creamy caramel filling.
- 1/2 cup unsalted butter, softened: For the luscious caramel frosting’s creamy consistency.
- 1/2 cup caramel sauce: Intensifies the caramel flavor in the frosting.
- 2 cups powdered sugar: Sweetens and sweetly thickens the frosting.
- 1/4 teaspoon sea salt, plus extra for garnish: Enhances all the sweet flavors while adding that signature salty contrast.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line your 12-cup muffin tin with cupcake liners to ensure an easy release and beautiful presentation. This sets the stage for perfect cupcakes every time.
Step 2: Make the Cupcake Batter
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly for a consistent rise. In a larger bowl, mix the melted butter and sugar until combined, then add eggs one at a time, beating thoroughly after each to create an airy base. Stir in vanilla extract to infuse a lovely aroma. Alternate adding the dry ingredients and the buttermilk into your wet mix, blending just until everything is incorporated; this delicate folding keeps the cupcakes tender and moist.
Step 3: Bake the Cupcakes
Pour the batter into the liners, filling each about two-thirds full so there’s room to rise without overflowing. Bake for 15 to 18 minutes, checking with a toothpick for doneness. Once they come out clean, allow the cupcakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. This brief rest in the tin helps the cupcakes set perfectly without collapsing.
Step 4: Prepare the Caramel Filling
While the cupcakes cool, melt your soft caramel candies together with heavy cream on low heat, stirring constantly. This mixture transforms into a smooth, dreamy molten caramel with an irresistible richness perfect for the lava effect inside your cupcakes.
Step 5: Fill the Cupcakes
After the cupcakes are completely cool, use a cupcake corer or a small spoon to remove a small center portion—this is where the magic happens. Fill each hollowed center with the warm caramel filling, allowing the luscious caramel to nestle inside and promise that gooey surprise with every bite.
Step 6: Make the Caramel Frosting
Using a mixer, beat the softened butter until creamy. Add the caramel sauce, blending until smooth. Gradually mix in the powdered sugar and sea salt to build a smooth, fluffy frosting that perfectly complements the chocolate cupcake and the molten caramel core.
Step 7: Frost the Cupcakes
Finally, pipe or spread the caramel frosting generously over each filled cupcake. For an extra touch of decadence, drizzle with additional caramel sauce and sprinkle just a pinch of sea salt on top. This final flourish not only looks stunning but also heightens the sweet and salty flavor experience.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
These cupcakes practically invite you to get creative. Try topping them with a few toasted pecans or a sprinkle of crushed sea salt flakes for added texture and flavor contrast. A small dollop of whipped cream or a few chocolate shavings also adds a lovely dimension to presentation and taste.
Side Dishes
Pair these Salted Caramel Lava Cupcakes Recipe wonders with a scoop of creamy vanilla ice cream or a cup of freshly brewed coffee or espresso to cut through the sweetness. Fresh berries can also add a refreshing brightness that complements the rich flavors beautifully.
Creative Ways to Present
Impress guests by serving these cupcakes in elegant cupcake wrappers or lined up on a rustic wooden board alongside drizzled caramel sauce for dipping. You can also present individual cupcakes in clear glass jars layered with extra caramel sauce and crushed cookies for a stunning showcase of layers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days, or refrigerate to keep the frosting firm and fresh for up to five days. Make sure to bring refrigerated cupcakes back to room temperature before serving to enjoy the lava center at its best.
Freezing
These cupcakes also freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and flavor.
Reheating
To bring back the molten caramel lava effect after chilling or freezing, give your cupcake a quick 10 to 15 seconds in the microwave. This warms the caramel just enough to flow out luxuriously once bitten without melting the frosting too much.
FAQs
Can I use store-bought caramel sauce instead of melting caramel candies?
Absolutely! Using store-bought caramel sauce with a bit of added heavy cream can work well to create a smooth filling, but melting caramel candies gives a thicker, more luscious texture that’s ideal for lava cupcakes.
Is it necessary to add sea salt to the frosting?
The sea salt is key to balancing the sweetness of the caramel and chocolate, enhancing both flavors. However, you can adjust the amount to taste or skip it if you prefer a purely sweet treat.
Can I make the frosting ahead of time?
Yes, you can prepare the caramel frosting a day before and keep it refrigerated. Just give it a quick whip before frosting to restore its creamy texture.
What’s the best way to hollow out the cupcakes?
A cupcake corer is ideal for neat and even centers, but a small spoon or even the tip of a knife can be used carefully to create a hole without damaging the cupcake’s structure.
How do I avoid over-baking the cupcakes?
Keep a close eye starting at 15 minutes and use a toothpick inserted near the edges to check for doneness. You want the cupcake to be set but still moist, so pulling them out just as the toothpick comes out clean ensures perfect texture.
Final Thoughts
There is something truly magical about the Salted Caramel Lava Cupcakes Recipe — it invites you into a decadent little world where rich chocolate meets molten caramel and just the right hint of saltiness. Whether you’re celebrating a special occasion or simply craving a gourmet treat, these cupcakes bring joy to every bite. So go ahead, gather the ingredients, try out this recipe, and get ready to impress your loved ones with this irresistible, melt-in-your-mouth delight.
Print
Salted Caramel Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These irresistible Salted Caramel Lava Cupcakes feature moist chocolate cupcakes with a gooey salted caramel center, topped with creamy salted caramel frosting. Perfect for chocolate and caramel lovers looking for a decadent treat with a rich lava core and a delightful balance of sweet and salty flavors.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Caramel Filling
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
Caramel Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 1/4 teaspoon sea salt, plus extra for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, mix the melted butter and granulated sugar until well combined. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract. Gradually add the dry ingredients alternately with the buttermilk, mixing just until combined to avoid overmixing.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Caramel Filling: In a small saucepan over low heat, melt the unwrapped caramel candies with the heavy cream, stirring constantly until smooth and well combined. Remove from heat and let cool slightly to thicken.
- Fill the Cupcakes: Once cupcakes are cooled, use a cupcake corer or small spoon to hollow out the center of each cupcake. Spoon the warmed caramel filling into the holes, creating a delicious molten caramel lava center.
- Make the Caramel Frosting: Beat softened butter until creamy using a hand or stand mixer. Add the caramel sauce and continue beating until smooth and well combined. Gradually incorporate the powdered sugar and sea salt, beating until the frosting is light, fluffy, and smooth.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly over each filled cupcake. For finishing touches, drizzle additional caramel sauce on top and sprinkle a pinch of sea salt to enhance the salted caramel flavor.
Notes
- Ensure the caramel filling is slightly cooled but still pourable to avoid melting the cupcake too much.
- Use room temperature butter and eggs for better batter consistency and frosting texture.
- Cupcake centers can be filled using a melon baller or small spoon if a cupcake corer is unavailable.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For extra indulgence, serve with a scoop of vanilla ice cream.
