Description
These Irresistible Salted Caramel Lava Cupcakes combine rich chocolate cake with a gooey caramel center, topped with a luscious salted caramel frosting. Perfectly moist and bursting with decadent caramel flavor, they are sure to satisfy any dessert craving.
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
Salted 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 flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine melted butter and granulated sugar. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Gradually add the dry ingredients alternately with buttermilk to the wet mixture, stirring gently until just combined to avoid overmixing.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. 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 with heavy cream, stirring constantly until smooth and fully combined. Remove from heat and let the mixture cool slightly to thicken and become manageable.
- Fill the Cupcakes: Once the cupcakes are cooled, use a cupcake corer or a small spoon to create a hole in the center of each cupcake. Carefully spoon the warm caramel filling into the hollowed center of each cupcake.
- Make the Caramel Frosting: Beat the softened butter in a bowl until creamy and smooth. Add the caramel sauce and mix until fully incorporated. Gradually add powdered sugar and sea salt, continuing to beat until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly onto each cupcake. Drizzle extra caramel sauce on top and sprinkle with a pinch of sea salt for added flavor and garnish.
Notes
- To make the filling easier to pipe, ensure the caramel mixture is warm but not hot.
- Use high-quality caramel candies for best flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
- For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Adjust the sea salt amount in the frosting and garnish to taste.
