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
Scale
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.
