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
Scale
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.
