Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
