If you have a serious sweet tooth craving something decadent, the Salted Caramel Lava Cupcakes Recipe is the answer you’ve been looking for. This dessert combines the rich, chocolatey goodness of moist cupcakes with a molten center of luscious salted caramel, topped with a dreamy caramel frosting that balances sweet and salty in every bite. It’s like chocolate and caramel had a love child that blew the dessert world wide open. Whether you’re baking for a special occasion or just because, this Salted Caramel Lava Cupcakes Recipe is your golden ticket to pure indulgence.
Ingredients You’ll Need
This recipe calls for simple pantry staples and a few special touches that make all the difference. Each ingredient plays a vital role, from the deep cocoa bringing chocolate intensity to the buttermilk adding moisture and tenderness, while the caramel candies create that irresistible molten lava center worth waiting for.
- 1 cup all-purpose flour: The foundation for a soft and tender cupcake crumb.
- 1/2 cup unsweetened cocoa powder: Adds rich chocolate flavor and beautiful color.
- 1/2 teaspoon baking soda: Helps the cupcakes rise and create that perfect texture.
- 1/4 teaspoon baking powder: Gives extra lift and lightness.
- 1/4 teaspoon salt: Enhances all the flavors, especially the chocolate.
- 1/2 cup unsalted butter, melted: Brings richness and moistness to the batter.
- 1 cup granulated sugar: Sweetens without overpowering the other flavors.
- 2 large eggs: Provide structure and help bind the ingredients.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1/2 cup buttermilk: Makes the cupcakes tender and adds subtle tanginess.
- 1 cup soft caramel candies, unwrapped: The heart of the lava center, melting into a gooey surprise.
- 2 tablespoons heavy cream: Smooths out the caramel filling for perfect pouring consistency.
- 1/2 cup unsalted butter, softened: The base for the luscious caramel frosting.
- 1/2 cup caramel sauce (store-bought or homemade): Brings intense caramel flavor to the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to fluffy perfection.
- 1/4 teaspoon sea salt, plus extra for garnish: Balances the sweetness and adds that satisfying salted touch.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat the Oven
Start off by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step sets the stage so everything bakes evenly and the cupcakes are easy to remove later.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together your dry ingredients — flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, mix melted butter with sugar until smooth, then beat in the eggs one at a time for a creamy texture. Stir in vanilla extract for extra flavor. Slowly add your dry ingredients alternating with buttermilk, mixing gently until everything is combined but not overmixed to keep these cupcakes tender.
Step 3: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter to allow room for rising. Pop them into the oven and bake for 15 to 18 minutes until a toothpick inserted comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack—this prevents them from breaking apart.
Step 4: Prepare the Caramel Filling
Gently melt the caramel candies with heavy cream in a small saucepan over low heat, stirring continuously until you have a smooth and luscious caramel sauce. Let it cool a bit so it thickens slightly but is still pourable for the next step.
Step 5: Fill the Cupcakes
Using a cupcake corer or small spoon, carve out a small hole right in the center of each cupcake. Carefully pour or spoon the warm caramel filling into these little cavities—the molten surprise awaits!
Step 6: Make the Caramel Frosting
Beat the softened butter until it’s creamy and light. Add the caramel sauce and continue beating until fully incorporated and smooth. Gradually sift in the powdered sugar with the sea salt, and whip everything together until you’ve got a fluffy, caramel-cloud frosting ready to crown your cupcakes.
Step 7: Frost the Cupcakes
Pipe or spread the frosting generously over each filled cupcake. The final touch is a drizzle of extra caramel sauce and a sprinkle of sea salt on top that will make your taste buds sing with joy.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
To elevate your Salted Caramel Lava Cupcakes Recipe, sprinkle a pinch of flaky sea salt or even a few crushed pretzels on top. A light dusting of cocoa powder or a small piece of caramel can also add a beautiful, mouthwatering look.
Side Dishes
Pair these gooey goodness cupcakes with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A hot cup of coffee or rich black tea also complements the salted caramel’s sweet and salty harmony perfectly.
Creative Ways to Present
Try serving your cupcakes in mini dessert boxes for gifts, or arrange them on a tiered dessert stand for a party wow factor. For a sophisticated twist, garnish with edible gold leaf or a drizzle of dark chocolate to contrast the caramel’s sweetness.
Make Ahead and Storage
Storing Leftovers
You can store leftover Salted Caramel Lava Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping them in the fridge is a good idea to maintain freshness and prevent the caramel from becoming too runny.
Freezing
To freeze these cupcakes, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to two months, making them a great make-ahead treat for unexpected guests.
Reheating
When ready to enjoy, thaw cupcakes in the fridge overnight, then warm gently in a microwave for 15-20 seconds to revive the molten caramel center. This little step brings back that ooey-gooey magic you love.
FAQs
Can I use store-bought caramel sauce instead of melting caramel candies?
Absolutely! Using store-bought caramel sauce can speed things up, but melting the candies with cream gives a thicker, more luscious filling that really defines the lava effect.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to half a cup of milk and letting it sit for 5 minutes before using. It’s the acidity that keeps the cupcakes tender and moist.
How do I prevent the caramel from leaking out while baking?
In this recipe, the caramel filling is added after baking, so there is no risk of it leaking out during the bake. Just make sure to cool your cupcakes before filling for best results.
Can I make these cupcakes gluten-free?
Yes! Swap out the all-purpose flour for a 1-to-1 gluten-free baking blend, and you’ll still get a deliciously tender cupcake. Just double-check that your cocoa powder and caramel candies are gluten-free as well.
What’s the best way to pipe the frosting?
Use a piping bag fitted with a large round or star tip for an attractive finish. If you don’t have one, a simple knife or offset spatula works fine to spread it evenly and beautifully.
Final Thoughts
Trust me when I say this Salted Caramel Lava Cupcakes Recipe will become your new go-to when you want to impress with minimal effort. The combination of rich chocolate, silky salted caramel, and fluffy frosting is pure magic in every bite. So grab your ingredients, invite some friends over, and get ready to indulge in these unforgettable treats. You deserve every gooey, caramel-filled moment!
Print
Salted Caramel Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistible Salted Caramel Lava Cupcakes feature moist chocolate cupcakes filled with a warm salted caramel center and topped with luscious caramel frosting, sprinkled with sea salt for the perfect balance of sweet and salty flavors. Perfect for chocolate and caramel lovers looking for a decadent homemade treat.
Ingredients
Cupcake Batter
- 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 prepare for baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine melted unsalted butter and granulated sugar. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Gradually mix in the dry ingredients alternately with buttermilk until just combined to create a smooth batter.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Caramel Filling: In a small saucepan over low heat, melt the soft caramel candies together with the heavy cream, stirring constantly until the mixture is smooth and well combined. Remove from heat and let it cool slightly to thicken.
- Fill the Cupcakes: When the cupcakes are completely cooled, use a cupcake corer or a small spoon to carefully hollow out the center of each cupcake. Fill the hollowed centers with the warm caramel filling, ensuring each cupcake has a generous amount inside.
- Make the Caramel Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Add the caramel sauce and continue beating until fully incorporated. Gradually add powdered sugar and sea salt, mixing thoroughly until the frosting is light and fluffy.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly onto the top of each filled cupcake. Finally, drizzle with extra caramel sauce and sprinkle a pinch of sea salt on top for an extra burst of flavor and visual appeal.
Notes
- Use room temperature ingredients for better mixing and texture consistency.
- Be careful not to overbake the cupcakes to keep them moist and tender.
- The caramel filling can be made ahead and warmed gently before filling.
- For homemade caramel sauce, simmer sugar and cream until thickened if preferred over store-bought.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
