Easy Chocolate Caramel Cupcakes
My Chocolate Caramel Cupcakes are super moist, have a rich chocolate flavor, and are topped with a decadent caramel buttercream.
Servings 12 Cupcakes
Calories 399kcal
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
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