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
Scale
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.
