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Gooey salted caramel cupcakes topped with rich caramel frosting and caramel sauce.

Gooey Salted Caramel Cupcakes

Indulge in moist and chocolatey cupcakes filled with warm gooey caramel, topped with silky caramel buttercream. Perfect for any celebration!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour Spoon and leveled for accurate measuring.
  • 3/4 cup unsweetened cocoa powder For a rich chocolate flavor.
  • 1 cup granulated sugar Part of the sugar mix.
  • 1/2 cup light brown sugar Adds moisture and depth.
  • 1 tbsp baking powder Leavening agent.
  • 1 tsp baking soda Helps the cupcakes rise.
  • 1/2 tsp salt A pinch for flavor.
  • 1/2 cup neutral oil For moisture.
  • 1/4 cup melted butter For flavor.
  • 2 large eggs Room temperature for better texture.
  • 1 cup sour cream or Greek yogurt For tenderness.
  • 1 cup hot coffee or hot water To bloom the cocoa.
Caramel Sauce Ingredients
  • 1 cup granulated sugar For the caramel sauce.
  • 6 tbsp butter Adds richness to the caramel.
  • 1/2 cup heavy cream Brings creaminess to the caramel.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 pinch flaky sea salt To offset the sweetness.
Frosting Ingredients
  • 1/2 cup softened butter For a creamy base.
  • 2 cups powdered sugar Sweetness for the frosting.
  • 1 tsp vanilla extract Enhances frosting flavor.
  • 3-4 tbsp caramel sauce From the previous steps.
  • 1 tbsp milk To adjust consistency, if needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Making the Batter
  1. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and melted butter until thick and pale.
  3. Add the sour cream to the mixture and incorporate well.
  4. Gradually add the dry ingredients alternating with hot coffee, mixing until just combined.
Baking
  1. Fill cupcake liners about two-thirds full with the batter.
  2. Bake for 17 to 20 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
  3. Let cupcakes cool completely.
Making the Caramel Sauce
  1. In a light-colored saucepan, add sugar and heat over medium, swirling gently as it melts.
  2. Once deep amber, remove from heat and whisk in warm cream slowly.
  3. Add butter, vanilla, and a pinch of flaky sea salt. Whisk until smooth.
  4. Let it cool until thick but still pourable.
Making the Frosting
  1. Beat the softened butter until creamy.
  2. Gradually add powdered sugar, followed by caramel sauce and vanilla, mixing until smooth.
  3. Adjust consistency with milk if needed.
Assembly
  1. Use a small knife or cupcake corer to remove the tops from each cupcake.
  2. Spoon warm caramel into each cupcake, then replace the top.
  3. Frost the cupcakes with caramel buttercream and drizzle remaining caramel on top. Sprinkle with flaky salt.

Notes

Use room temperature ingredients for best results, and watch the caramel closely to avoid burning. Bake cupcakes a day in advance for optimal texture.