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Salted Caramel Chocolate Cupcakes

Salted caramel chocolate cupcakes with a rich cocoa crumb, caramel-filled center, and a smooth cocoa buttercream. Each cupcake is cored, filled, then frosted and finished with a caramel drizzle and flaky sea salt.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For chocolate cupcakes
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
For caramel filling
  • 1 cup thick caramel sauce
For salted caramel chocolate frosting
  • 1 cup butter
  • 0.5 cup cocoa powder
  • 3 cup powdered sugar
  • 0.25 cup caramel sauce
  • 3 tbsp cream
  • 1 tsp flaky salt

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Preheat the oven to 350F and line a cupcake tin with liners. Make sure the oven is fully at temperature before mixing batter.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl until evenly combined. You should see no dry cocoa or leavening streaks.
  3. Beat butter and granulated sugar until fluffy, then add eggs and vanilla and beat until smooth. The mixture should look lighter in color and thicker in texture.
  4. Alternate adding the flour mixture and buttermilk to the batter, mixing just until incorporated. Stop when the batter is smooth and uniform with no visible pockets of dry mix.
  5. Divide the batter into cupcake liners, filling each about 2/3 full. Keep the portions even so the cupcakes bake at the same rate.
  6. Bake at 350F for 18-20 minutes, until a toothpick comes out mostly clean. The tops should spring back lightly when touched.
  7. Cool the cupcakes completely before filling and frosting. Let them reach room temperature so the filling and frosting don’t melt.
Fill and frost
  1. Core each cupcake to remove a small plug from the center. Stop before cutting through the bottom so the caramel stays inside.
  2. Fill each cored cupcake with thick caramel sauce. Use just enough to mound slightly so the center is clearly visible when sliced.
  3. Beat the frosting ingredients until smooth: butter, cocoa powder, powdered sugar, caramel sauce, and cream. The frosting should be glossy and spreadable with no dry powder remaining.
  4. Pipe the frosting onto each cupcake, swirling for a dramatic finish. Cover the filling completely for a neat, tall top.
  5. Drizzle each cupcake with caramel sauce and sprinkle with flaky salt. Finish with a visible sea-salt crown on top.

Notes

Core and fill the cupcakes only after they cool completely so the caramel thickens rather than runs. Store cupcakes in an airtight container in the refrigerator for up to 3 days; they freeze unfrosted for up to 2 months, then thaw and frost. For a dairy-light option, use plant-based butter and a non-dairy cream in the frosting (caramel sauce may need to be dairy-free too).