Easy Caramel-Filled Cupcakes Recipe: If you love caramel, these Caramel Filled Cupcakes will be your new favorite treat! They feature super soft chocolate cupcakes, a rich homemade salted caramel filling, and a silky caramel buttercream. To top it all off, they’re drizzled with more caramel and sprinkled with cake crumbs for an elegant finish.
Easy Caramel-Filled Cupcakes Recipe
Perfect for birthdays, baby showers, or any special occasion, these cupcakes are easy to make but look and taste absolutely incredible!
Why You’ll Love These Caramel Cupcakes
Super Soft Chocolate Cupcakes
These cupcakes are moist, fluffy, and rich in chocolate flavor, making them the perfect base for the caramel filling.
Homemade Salted Caramel Filling
The homemade caramel is smooth, creamy, and packed with sweet and salty goodness.
Silky Caramel Buttercream
The buttercream is light, creamy, and infused with caramel for an irresistible flavor.
Show-Stopping Dessert
With their gorgeous caramel drizzle and delicate cake crumb topping, these cupcakes look bakery-worthy while being easy to make at home.
Ingredients You’ll Need
For the Chocolate Cupcakes:
- 120g boiling water
- 160g all-purpose flour
- 200g granulated sugar
- 50g unsweetened cocoa powder
- 1 tsp instant espresso powder (optional, enhances chocolate flavor)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120g sour cream (18%)
- 75g vegetable oil
- 2 large eggs
- 1 ½ tsp vanilla extract
For the Homemade Salted Caramel:
- 180g granulated sugar
- 200g heavy cream (heated)
- 50g butter
- Pinch of salt
For the Caramel Buttercream:
- 150g butter (softened)
- 330g powdered sugar (sifted)
- 50g homemade caramel
- 1 tsp vanilla extract
- 1-2 tbsp whole milk
For Assembling & Decoration:
- Extra caramel (for drizzling)
- Cake crumbs (from cupcake centers)
How to Make Caramel Filled Cupcakes
Step 1: Preheat & Prepare
Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners.
Step 2: Sift Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Stir to combine.
Step 3: Mix Wet Ingredients
In another bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and boiling water until smooth.
Step 4: Combine Wet & Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients, stirring gently until well combined. Make sure there are no lumps in the batter.
Step 5: Fill & Bake
Divide the batter evenly between the 12 cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.
How to Make Homemade Salted Caramel
Step 1: Melt the Sugar
In a small saucepan, melt the granulated sugar over low-medium heat, stirring constantly, until it turns golden brown.
Step 2: Add Heated Cream
Meanwhile, heat the heavy cream in a separate saucepan until it begins to bubble (do not boil).
Step 3: Combine & Stir
Slowly pour the warm heavy cream into the melted sugar while stirring. Be careful—it will bubble up! Continue stirring until the caramel is smooth.
Step 4: Add Butter & Salt
Turn off the heat and stir in the butter and a pinch of salt. Transfer to a shallow bowl and let it cool in the fridge for 30 minutes to 1 hour.
How to Make Caramel Buttercream
Step 1: Beat Butter & Caramel
In a stand mixer, beat butter and 50g of caramel on medium speed for 2 minutes. Scrape down the sides and mix for 1 more minute.
Step 2: Add Powdered Sugar
On low speed, add the sifted powdered sugar in two portions, mixing until fully incorporated.
Step 3: Add Vanilla & Milk
Add vanilla extract and 1-2 tbsp of milk, then beat for 2 minutes on medium speed until light and fluffy.
Step 4: Remove Air Bubbles
Use a rubber spatula to beat the buttercream by hand and remove air bubbles.
Step 5: Transfer to Piping Bag
Spoon the buttercream into a piping bag fitted with a star tip (Wilton 1M works well).
Assembling the Caramel Cupcakes
Step 1: Fill the Cupcakes with Caramel
Use a piping tip or a small knife to core the center of each cupcake. Fill each hole with 1 teaspoon of caramel.
Step 2: Pipe the Buttercream
Pipe the caramel buttercream onto each cupcake in a swirl pattern.
Step 3: Drizzle Extra Caramel
Drizzle leftover caramel over the buttercream for extra flavor.
Step 4: Sprinkle with Cake Crumbs
Use the cake scraps from coring the cupcakes to sprinkle over the frosting for a bakery-style finish.
Tips for Perfect Caramel Cupcakes
Use a Kitchen Scale for Accuracy
Measuring ingredients in grams ensures consistent results.
Don’t Overmix the Batter
Mix just until combined to keep the cupcakes soft and fluffy.
Use an Aluminum Baking Pan
A light-colored aluminum pan bakes cupcakes more evenly than a dark pan, which can make them dry.
Cool Completely Before Filling & Frosting
If the cupcakes are warm, the caramel will melt and soak in, and the buttercream will slide off.
Storage Tips
- Store cupcakes in an airtight container at room temperature for 2-3 days.
- Refrigerate for up to 5 days, but bring to room temperature before serving.
Nutrition
- Calories: 549kcal
- Carbohydrates: 72g
- Protein: 4g
- Fat: 30g
- Saturated Fat: 16g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Trans Fat: 1g
- Cholesterol: 88mg
- Sodium: 308mg
- Potassium: 146mg
- Fiber: 2g
- Sugar: 58g
- Vitamin A: 767IU
- Vitamin C: 0.2mg
- Calcium: 57mg
- Iron: 2mg
These Caramel Filled Cupcakes are a chocolate and caramel lover’s dream! With moist chocolate cupcakes, a gooey caramel center, and a silky caramel buttercream, they are perfect for any special occasion. The final touch of extra caramel drizzle and cake crumbs makes them truly bakery-worthy. Try them today and enjoy a delicious caramel treat!
Frequently Asked Questions
1. Can I use store-bought caramel instead of homemade?
Yes! If you’re short on time, use store-bought caramel sauce for the filling and buttercream.
2. Can I make the caramel ahead of time?
Absolutely! Store homemade caramel in an airtight container in the fridge for up to 2 weeks.
3. Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before filling and frosting.
4. Can I use a different frosting?
Yes! Try a chocolate buttercream, vanilla frosting, or even a whipped cream topping.