Chocolate Caramel Cupcakes
My Chocolate Caramel Cupcakes are super moist, have a rich chocolate flavor, and are topped with a decadent caramel buttercream. These easy cupcakes are perfect for birthdays, bake sales, or any time you're craving something sweet.
I've shared over 40 cupcake recipes on the website including favorites like Reese's Cupcakes, Cookie Monster Cupcakes, and even Cannoli Cupcakes. These Chocolate Caramel cupcakes are being a new favorite with their extra moist chocolate base, sweet caramel icing, and crunchy Twix.
Why This Recipe Works: A Sprinkle of Food Science
- It Uses Oil Not Butter: Oil is 100% fat (unlike butter which contains water) and stays liquid at room temp. This leads to moist cupcakes that don't dry out for days.
- It Adds Buttermilk: Its acid tenderizes gluten AND reacts with baking soda (a base) for a soft tender cake.
Ingredient Notes and Shopping Tips
- Baking Powder/Soda: Be sure to replace these every 6 months or so as they lose their potency over time. I write the date I open mine on the lid in marker.
- Flour: Spoon your flour into your measuring cup and level with a knife. This prevent over measuring which can lead to dry crumbly cake.
- Milk: Real buttermilk gives the best flavor and texture. If you don't have buttermilk on hand you can use regular milk mixed with 1.5 teaspoons of lemon juice or vinegar.
- Espresso: You can leave this out if you want but it really intensifies the chocolate flavor.
- Cocoa Powder: Use Dutch cocoa for a darker color and mild rich flavor. I like Guittard and Ghirardelli best.
- Eggs: Bring egg to room temperature. Sitting it out about 30 minutes in advance should do the trick. Forgot like me? Place in a glass of warm not hot water for a few minutes.
- Twix: Use your favorite candy. Milky Way or Snickers would be good like in my Snickers Cake. If I'm making these for Meat Man I often use Carmellos!
- Oil: I used vegetable oil but any neutral oil like canola or avocado will do!
- Heavy Cream: You can use half and half or whole milk in a pinch.
- Caramel Sauce: You want a thick high quality caramel not one in a liquid squeeze sundae syrup bottle. I like Trader Joe's Fleur del Sel best. Homemade also works.
- Butter: Make sure butter is softened. Cold butter will be hard to mix but melted butter wll make the frosting greasy. Cut it into smaller pieces to help it soften faster!
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: Overmixing the wet ingredients with the flour mixture can make the cupcakes tough and gummy.
- Don't Overfill: Give the cupcakes room to expand to avoid the dreaded mushroom shape rising above the pan.
- Don't Overbake: A toothpick inserted near the center should have a few moist crumbs not be totally clean. They should also spring back when lightly touched.
- Mess Free Chopping: Freeze the candy bars for 20-30 minutes so they don't melt in your hands while chopping.
Can I Make This Into a Cake?
Yes follow the instructions for my Twix Cake.
More Cupcakes To Try
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📖 Recipe
Easy Chocolate Caramel Cupcakes
My Chocolate Caramel Cupcakes are super moist, have a rich chocolate flavor, and are topped with a decadent caramel buttercream.
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Servings: 12 Cupcakes
Calories: 399kcal
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Ingredients
For the Cupcakes
- 1 Cup All Purpose Flour
- ¼ Cup Dutch Process Cocoa Powder
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Teaspoon Espresso Powder Optional
- ½ Cup Brown Sugar Packed
- ½ Cup Granulated Sugar
- ⅓ Cup Vegetable Oil Or Canola
- ½ Cup Buttermilk or ½ of milk with 1.5 teaspoons of vinegar or lemon juice
- 1 Egg
- 1 Teaspoon Vanilla
For the Frosting
- 1 Cup Unsalted Butter Softened
- 3 Cups Powdered Sugar
- 4-6 Tablespoons Heavy Cream
- 1 Teaspoon Vanilla
- 1 Pinch Salt
- 2 Tablespoons Caramel Sauce
- Caramel Sauce, Chocolate Sauce, and Twix Candy For Garnish
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Instructions
- Preheat oven to 350°F. Line muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, brown sugar, espresso powder, white sugar, baking powder, baking soda, and salt.
- Add the oil, buttermilk, egg, and vanilla extract. Stir until just combined.
- Ladle into prepared cupcake pan until each liner is around ⅔ full.
- Bake for 20-24 minutes. Cool Completely.
- In a large bowl mix butter, vanilla, salt, and caramel sauce until light and fluffy. Add powdered sugar a little at a time. Add enough heavy cream to reach your desired consistency.
- Spread, scoop, or pipe frosting onto cupcakes. I like using an ice cream scoop.
- Garnish with more caramel sauce, chocolate sauce, and Twix candy bars if desired. I like to finely chop a few and sprinkle "Twix Dust" and also do one large piece per cupcake as well.
Nutrition
Calories: 399kcal | Carbohydrates: 59g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 132mg | Potassium: 108mg | Fiber: 1g | Sugar: 49g | Vitamin A: 586IU | Vitamin C: 0.05mg | Calcium: 46mg | Iron: 1mg
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This worked exactly as written, thanks!
I admit I started drooling the second I saw these and knew I just had to have them! And gosh...I don't think I can share them now, they are so yummy!
Delicious! Love how tender and mois these are (I will have to use buttermilk more in my cupcakes from now on!). Great recipe, enjoyed by everyone in the family.
This worked exactly as written, thanks!