These Caramel Chocolate Cupcakes have a tender caramel cake topped with a silky smooth chocolate buttercream! Fill them with more caramel sauce for a decadent treat!
Sift together cake flour, baking soda, salt and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in the eggs one at a time followed by vanilla extract, scraping down the sides of the bowl after every two eggs or so.
Add the caramel sauce.
Switch the mixer to low and then alternately add the flour mixture and milk. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style.
Scoop or pour into prepared muffin cups. Make sure they are no more than ¾ full or they will overflow.
Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 10-12 minutes depending on your oven
Cool about 5 minutes in the tins then turn them out onto a rack. Allow to cool completely.
Transfer some of the salted caramel to a piping bag and inject some of the caramel into the center. You can also cut out a small piece and the fill it completely but that always seems unnecessary to me these days.
Frost with your favorite buttercream! I used my easy chocolate buttercream.
Video
Notes
Yield – 12 CupcakesPresentation – I used an Ateco 869 French Star piping tip for the frosting.