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Chocolate Caramel Cupcakes Recipe

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4.4 from 31 reviews

These Chocolate Caramel Cupcakes combine rich cocoa-flavored muffins with a luscious homemade caramel filling and a creamy, fluffy caramel mascarpone frosting for a decadent treat perfect for any occasion.

Ingredients

Units Scale

Caramel Filling

  • 125 g Granulated sugar
  • 75 g Glucose syrup
  • 125 g Heavy Cream
  • 27 g Unsalted butter

Chocolate Muffin

  • 90 Unsalted butter (soft, room temperature)
  • 100 g Granulated sugar
  • 1 Egg (room temperature)
  • 80 g All purpose flour
  • 45 g Cocoa powder
  • Pinch of salt
  • 1/2 teaspoon Baking powder
  • 65 g Whole milk (room temperature)
  • 60 g Coffee (room temperature)
  • 1/2 teaspoon White vinegar
  • 1/2 teaspoon Baking soda

Caramel Frosting

  • 120 g Caramel sauce (using the homemade caramel)
  • 150 g Mascarpone (41% fat, use it cold)
  • 120 g Heavy Cream (36% fat, use it cold)
  • 120 g Caramel sauce (using the homemade caramel)

Instructions

  1. Start with the caramel filling Melt the sugar and glucose syrup in a large saucepan over medium-high heat
  2. Heat cream until simmering
  3. Once the sugar starts to turn into golden brown, adjust the stove to medium heat
  4. When caramel achieved the right temperature (160-180C / 320-356F) or color (golden brown), immediately pour over the hot cream and keep whisking with a hand whisk or rubber spatula
  5. Cook the caramel for a further 1-2 more minutes
  6. Remove caramel from the stove and pour it into a large enough bowl so it can cool as quickly as possible
  7. Let caramel cool to about 40C / 104F then mix in butter in 3 steps stirring vigorously between each addition.
  8. Let it chill to room temperature before using it as a filling and frosting
  9. For the chocolate muffin
  10. Heat oven to 175 C / 347°F
  11. With an Electric hand mixer whip room temperature soft butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
  12. Sift flour, salt, cocoa powder, and baking powder together, this is the “dry ingredients”, while the room the milk and coffee mixture is your “wet ingredient”
  13. Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula fold each time. Finish with dry ingredients
  14. Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
  15. Spoon or Pipe the mixture into Cupcake pan till approx. ¾. This recipe makes 6 large cupcakes
  16. Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack before filling and frosting
  17. Caramel frosting
  18. Whip cold mascarpone and heavy cream for about one or two minutes with Electric hand mixer until it reaches a sour cream texture
  19. Add in room temperture caramel sauce and whip for a further 1-2 minutes until frosting reaches a fluffy, pipeable consistency. Do not overwhip
  20. Assemble
  21. Once cupcakes and caramel both cool room temperature, make a small hole on each of the cupcakes and fill them with the caramel sauce
  22. Pipe the frosting on top and decorate with more caramel
  23. Store in fridge

Notes

  • The mixture of vinegar and baking soda is a secret ingredient to keep the cupcakes soft for days without the taste of vinegar.
  • Let caramel cool to about 40C / 104F before adding butter and let it chill to room temperature before using as filling and frosting.
  • Do not overbeat the egg when mixing batter.
  • Do not overwhip the frosting to maintain a fluffy, pipeable consistency.

Find it online: https://yumfoodusa.com/chocolate-caramel-cupcakes-recipe/