If you have a thing for decadent sweets that feel like a warm hug, then this Salted Caramel Lava Cupcakes Recipe is about to become your new obsession. Picture a moist, chocolate cupcake with a molten salted caramel center that spills out the moment you take a bite, all topped with luscious caramel frosting and a sprinkle of sea salt for that perfect balance of sweet and savory. It’s an indulgence that’s both elegant and utterly comforting, perfect for celebrations or just treating yourself to something special. Once you try this recipe, it’ll quickly earn a prime spot in your dessert rotation.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a vital role in creating the rich flavor, tender crumb, and irresistibly gooey center that makes this recipe so unforgettable. Whether it’s the cocoa powder bringing depth, or the caramel candies delivering that luscious molten core, everything works in delicious harmony.
- 1 cup all-purpose flour: The base that gives structure to the cupcakes, ensuring they’re soft but not crumbly.
- 1/2 cup unsweetened cocoa powder: Adds a deep chocolate flavor that’s not overpowering but perfectly balanced.
- 1/2 teaspoon baking soda: Helps the cupcakes rise nice and light for that perfect texture.
- 1/4 teaspoon baking powder: Offers a little extra lift to keep things airy.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter, melted: Contributes richness and moisture.
- 1 cup granulated sugar: Provides sweetness and a tender crumb.
- 2 large eggs: Bind everything together and give body.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma and rounds out the flavors.
- 1/2 cup buttermilk: Keeps cupcakes moist with a slight tang that brightens taste.
- 1 cup soft caramel candies, unwrapped: The hero ingredient for the gooey lava center.
- 2 tablespoons heavy cream: Melts the caramel smoothly for pouring.
- 1/2 cup unsalted butter, softened: The base of the rich caramel frosting.
- 1/2 cup caramel sauce (store-bought or homemade): Boosts flavor in the frosting for extra indulgence.
- 2 cups powdered sugar: Sweetens and whitens the frosting for that perfect creamy texture.
- 1/4 teaspoon sea salt, plus extra for garnish: Adds the signature salted note that elevates every bite.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with cupcake liners to make cleanup easy and prevent sticking. This simple step sets the stage for perfectly baked cupcakes with minimal hassle.
Step 2: Make the Cupcake Batter
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt; whisk these dry ingredients together to ensure even mixing. Then, in a larger bowl, blend melted butter and granulated sugar until smooth and inviting. Add the eggs one at a time, beating well after each to incorporate air and help with texture. Stir in vanilla extract, then alternately add the dry ingredients and buttermilk, gently folding until just combined—you don’t want to overmix or it can toughen the cupcakes.
Step 3: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter to allow room for rising. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cupcakes are moist but fully cooked. Let them cool in the muffin tin for 5 minutes before transferring to a wire rack—cooling slightly before coring is key for the next step.
Step 4: Prepare the Caramel Filling
While the cupcakes cool, melt the caramel candies with heavy cream in a small saucepan over low heat. Stir constantly to achieve a silky smooth consistency. Let the caramel cool just enough so it’s warm but not hot before filling—this makes it easier to handle and prevents it from soaking into the cupcake too much.
Step 5: Fill the Cupcakes
Using a cupcake corer or a small spoon, carefully make a hole in the center of each cupcake. Fill the hollowed-out space with the warm caramel mixture, creating that signature molten lava effect inside. This surprise center will be what makes everyone swoon and come back for seconds.
Step 6: Make the Caramel Frosting
Beat the softened butter until it’s light and creamy, then add the caramel sauce, continuing to beat until perfectly smooth. Slowly sprinkle in powdered sugar and sea salt, mixing until the frosting is fluffy and luscious—this frosting is the luxurious crowning touch that ties the whole cupcake together.
Step 7: Frost the Cupcakes
Pipe or gently spread the caramel frosting on top of each filled cupcake. For the finishing flourish, drizzle extra caramel sauce over the frosting and sprinkle with a pinch of sea salt. This final seasoning accentuates the salted caramel flavors and adds an irresistible glossy look.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
A sprinkle of flaky sea salt on top of the frosting perfectly enhances the sweet caramel while a few chocolate shavings or chopped nuts can add delightful texture contrasts. Whipped cream on the side also pairs beautifully if you want to soften the richness.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream or a simple glass of cold milk to balance their richness. A fresh berry salad with a touch of lemon zest can also offer a refreshing, slightly tart counterpoint to the sweet and salty flavors.
Creative Ways to Present
For a stunning dessert platter, arrange cupcakes on a tiered stand and drizzle extra caramel sauce artistically around the base. Consider serving them in individual mini cake boxes for special occasions or as charming party favors—these Salted Caramel Lava Cupcakes Recipe delights are sure to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them, but bring to room temperature before serving to enjoy that melty caramel texture.
Freezing
You can freeze the unfrosted cupcakes for up to three months by wrapping them tightly in plastic wrap and then placing in a freezer-safe container. Frost them fresh after thawing for best results. Alternatively, frosting and then freezing is possible but may slightly change frosting texture.
Reheating
To revive the luscious lava center, gently warm cupcakes in the microwave for 10 to 15 seconds. This will soften the caramel just enough to recapture the molten gooeyness without drying out the cake or frosting.
FAQs
Can I use store-bought caramel sauce instead of melting caramel candies?
Absolutely! Store-bought caramel sauce works wonderfully for the filling and frosting. Just be sure to choose a thick, high-quality caramel for the best lava effect and rich flavor.
What if I don’t have buttermilk? Can I substitute it?
No problem. You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for 5 minutes before using it in the batter.
How do I prevent the cupcakes from sinking in the middle?
Ensure you don’t overmix the batter and that your baking powder and soda are fresh. Also, avoid opening the oven door during baking, and bake the cupcakes thoroughly until the toothpick comes out clean.
Can I make these cupcakes gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend designed for baking. Some adjustments might be needed, but the delicious salted caramel goodness will still shine through.
Is it okay to prepare these cupcakes a day in advance?
Definitely! You can bake, fill, and frost the cupcakes a day ahead. Store them covered at room temperature or refrigerated, then bring to room temperature before serving for the best flavor and texture.
Final Thoughts
This Salted Caramel Lava Cupcakes Recipe is truly one of those magical desserts that never fails to dazzle. Rich chocolate, molten caramel, and that perfect hint of saltiness make every bite a celebration. Whether you’re baking for friends, family, or simply because you deserve something special, I can’t recommend making these enough. Go ahead and treat yourself—you deserve this little piece of heaven!
Print
Salted Caramel Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These irresistible Salted Caramel Lava Cupcakes feature a rich cocoa cupcake filled with a molten salted caramel center, topped with creamy caramel frosting and a sprinkle of sea salt for the perfect balance of sweet and salty flavors. Perfect for chocolate and caramel lovers seeking an indulgent treat.
Ingredients
Cupcakes
- 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 flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine the melted butter and granulated sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients alternately with buttermilk, mixing gently until just combined to ensure a tender texture.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with the prepared batter. Bake for 15-18 minutes or until a toothpick inserted into 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 caramel candies together with heavy cream, stirring constantly until smooth and creamy. Remove from heat and let it cool slightly to thicken but remain pourable.
- Fill the Cupcakes: Once cupcakes are cooled, use a cupcake corer or a small spoon to hollow out the center of each cupcake. Carefully fill the cavity with the warm caramel filling, creating a molten lava center.
- Make the Caramel Frosting: In a mixing bowl, beat softened butter until creamy. Add caramel sauce and continue beating until fully combined and smooth. Gradually add powdered sugar and sea salt while mixing until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly on top of each filled cupcake. Drizzle with extra caramel sauce and finish with a light sprinkle of sea salt for an enhanced salty-sweet contrast.
Notes
- Ensure caramel filling is warm enough to pour but not too hot to melt the cupcakes.
- Use cupcake liners to prevent sticking and make removal easier.
- For extra flair, serve with a dollop of whipped cream or a sprinkle of chopped nuts.
- 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 optimal texture and flavor.
