Description
These irresistible Salted Caramel Lava Cupcakes feature a rich chocolate base with a gooey molten caramel center, topped with a luscious salted caramel frosting. Perfectly balanced with a hint of sea salt, these cupcakes offer a decadent treat that combines the best of chocolate and caramel flavors.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Caramel Filling
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
Caramel Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 1/4 teaspoon sea salt, plus extra for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and granulated sugar, mixing until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined to avoid overmixing and ensure tender cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow cupcakes to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before filling.
- Prepare the Caramel Filling: In a small saucepan over low heat, melt the unwrapped caramel candies with the heavy cream, stirring constantly to achieve a smooth, pourable filling. Let cool slightly to thicken.
- Fill the Cupcakes: Once cooled, use a small spoon or cupcake corer to create a hole in the center of each cupcake. Spoon the warm caramel filling into each cavity, creating the molten lava center.
- Make the Caramel Frosting: In a large bowl, beat the softened butter until creamy and fluffy. Add the caramel sauce and continue beating until smooth and fully incorporated.
- Add Powdered Sugar and Salt: Gradually add powdered sugar and sea salt to the caramel butter mixture, beating until the frosting is fluffy and well blended.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly over each filled cupcake to coat them beautifully.
- Garnish and Serve: Drizzle extra caramel sauce over the frosted cupcakes and sprinkle a pinch of sea salt on top for an added salty-sweet flavor pop. Serve slightly warm to enjoy the molten caramel center at its best.
Notes
- For an extra decadent touch, drizzle melted chocolate over the frosted cupcakes.
- Serving the cupcakes slightly warm enhances the molten caramel lava effect for an indulgent experience.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature or warm slightly before serving to soften the caramel center.
- Use high-quality caramel candies for the best flavor and smooth texture in the filling.
