I love how these chocolate caramel cupcakes bring together deep cocoa flavor with a rich, gooey caramel center. Every bite feels indulgent without being overly complicated, and I always enjoy how the soft chocolate crumb contrasts with the smooth sweetness of caramel. This is the kind of dessert I make when I want something that feels special but still comforting and familiar.
Why You’ll Love This Recipe
I keep coming back to this recipe because it delivers bakery-style cupcakes right from my own kitchen. I like that the chocolate flavor is intense without being bitter, and the caramel adds just the right amount of sweetness. I also appreciate how versatile these cupcakes are, whether I serve them at a gathering or bake them just to satisfy a personal chocolate craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
¾ cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
¾ cup hot water or hot coffee
¾ to 1 cup thick caramel sauce
Optional: chocolate frosting or caramel frosting for topping
Directions
I start by preheating my oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large bowl, I mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, I whisk the eggs, oil, milk, and vanilla until smooth.
I slowly combine the wet ingredients with the dry ingredients, then stir in the hot water or coffee until the batter is smooth and slightly thin. I fill each cupcake liner about two-thirds full and bake for 18 to 22 minutes, until a toothpick inserted near the edge comes out clean.
Once the cupcakes cool slightly, I cut a small hole in the center of each one and spoon caramel sauce inside. I replace the top piece and, if I feel like it, finish with frosting or an extra drizzle of caramel.
Servings And Timing
I usually get about 12 cupcakes from this recipe. Prep time takes me around 15 minutes, baking takes about 20 minutes, and cooling and filling add another 10 minutes. In total, I plan for roughly 45 minutes from start to finish.
Storage/Reheating
I store these cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. When I want to enjoy one later, I let it come to room temperature or warm it slightly in the microwave for about 10 seconds to soften the caramel center.
FAQs
Can I use store-bought caramel sauce?
I often use store-bought caramel sauce for convenience, and it works perfectly as long as it is thick enough to stay inside the cupcake.
Can I make these cupcakes ahead of time?
I like to bake the cupcakes a day in advance and fill them with caramel just before serving to keep them fresh and moist.
Can I freeze chocolate caramel cupcakes?
I freeze the unfrosted cupcakes without the caramel filling. When I am ready to serve, I thaw them, add the caramel, and decorate.
What frosting pairs best with these cupcakes?
I usually go with chocolate buttercream or caramel frosting, but even a simple vanilla frosting tastes great with the rich chocolate base.
Can I make this recipe into a cake?
I have baked this batter as a single-layer cake by adjusting the baking time to about 30 to 35 minutes, and it turns out just as delicious.
Conclusion
I always find these chocolate caramel cupcakes hard to resist. They combine everything I love in a dessert: rich chocolate, smooth caramel, and a soft, tender texture. Whether I bake them for guests or just for myself, they never fail to feel like a truly decadent treat.
These Chocolate Caramel Cupcakes combine rich, moist chocolate cake with a gooey caramel center for a bakery-style treat that’s indulgent yet easy to make at home.
Ingredients
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
¾ cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
¾ cup hot water or hot coffee
¾ to 1 cup thick caramel sauce
Optional: chocolate frosting or caramel frosting for topping
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth.
Combine wet ingredients with the dry ingredients. Stir in hot water or coffee until batter is smooth and slightly thin.
Fill cupcake liners about two-thirds full with batter.
Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean.
Cool cupcakes slightly. Cut a small hole in the center of each and spoon in caramel sauce.
Replace top piece of cupcake and optionally frost with chocolate or caramel frosting.
Notes
Use thick caramel sauce to prevent it from leaking out of the cupcakes.
For stronger flavor, use coffee instead of hot water.
Frost or drizzle with caramel for extra indulgence.
Fill cupcakes with caramel just before serving if making in advance.
