Looking for a dessert that combines the best of both worlds? These Irresistible Salted Caramel Lava Cupcakes are a perfect indulgence for anyone who loves a sweet-and-salty flavor profile. With a soft chocolate cake, molten caramel center, rich caramel frosting, and a sprinkle of sea salt, these cupcakes deliver a mouthwatering experience in every bite. Whether you’re preparing for a special occasion or just craving a decadent dessert, these cupcakes are sure to impress.
Ingredients:
For the 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
For the Caramel Filling:
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
For the 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
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Make the Cupcake Batter:
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, mix the melted butter and sugar together until smooth. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk, until the batter is just combined.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes 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, melt caramel candies and heavy cream over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
Fill the Cupcakes:
Once the cupcakes are completely cooled, use a small spoon or a cupcake corer to create a hole in the center of each cupcake. Fill each hole with the warm caramel filling.
Make the Caramel Frosting:
In a large bowl, beat softened butter until creamy. Add the caramel sauce and continue to beat until smooth. Gradually mix in powdered sugar and sea salt until the frosting is fluffy and well combined.
Frost the Cupcakes:
Pipe or spread the caramel frosting onto each filled cupcake. Drizzle with extra caramel sauce and sprinkle a pinch of sea salt over the top for that perfect sweet-and-salty finish.
Serving Tips:
Temperature: For the best flavor and texture, serve these cupcakes at room temperature. The caramel center is perfectly molten and gooey when the cupcakes are fresh, so allow them to cool slightly before serving to avoid any burns.
Presentation: To make these cupcakes extra special, drizzle a little extra caramel sauce over the frosting before serving, and sprinkle with a light pinch of sea salt for an elevated look and taste.
Pairing: These cupcakes pair wonderfully with a cup of coffee, hot chocolate, or a cold glass of milk. For an indulgent treat, enjoy with a scoop of vanilla ice cream.
Decoration: If you’re making them for a special occasion, consider decorating the top with chocolate shavings, crushed toffee, or even a few chocolate chips for an added texture.
Storage Tips:
Room Temperature: These cupcakes can be stored at room temperature for up to 2 days in an airtight container. Be sure to keep them in a cool, dry place, away from direct sunlight or heat, to preserve the freshness of the frosting and caramel center.
Refrigeration: If you need to store the cupcakes for longer, they can be refrigerated for up to 5 days. Store them in an airtight container to prevent the cupcakes from drying out. Allow them to come to room temperature before serving for the best taste and texture.
Freezing: For longer storage, these cupcakes can be frozen. To freeze, place the cupcakes in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the cupcakes to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature for a few hours before serving. If you freeze the cupcakes with the frosting on, the texture may change slightly, but the flavor will still be delicious!
Storage for the Caramel Filling and Frosting: If you have leftover caramel filling or frosting, store them separately in airtight containers in the refrigerator. The caramel filling can be reheated gently before filling the cupcakes again, and the frosting can be softened at room temperature or re-whipped before use.
Related Recipes:
- Chocolate Lava Brownie Cookies
- Salted Caramel Cupcakes
- Gooey Salted Caramel Chocolate Chip Cookie Bars
FAQs:
Can I make these cupcakes ahead of time?
Yes! You can make the cupcakes and caramel filling ahead of time. Bake the cupcakes and let them cool completely, then store them in an airtight container at room temperature for up to 2 days. Prepare the caramel filling and frosting the day before or the same day, and assemble the cupcakes when you’re ready to serve.
Can I use store-bought caramel sauce for the frosting?
Absolutely! Store-bought caramel sauce works perfectly for the frosting. It saves time and still gives the cupcakes that rich, sweet flavor. Just be sure to choose a good-quality caramel sauce for the best results.
Can I freeze Salted Caramel Lava Cupcakes?
Yes, you can freeze these cupcakes! To freeze, place the cupcakes in a single layer on a baking sheet and freeze for 1-2 hours. Once firm, transfer them to a freezer-safe container or bag. They can be stored for up to 3 months. When ready to eat, let them thaw at room temperature before serving.
How can I make the caramel center even gooier?
For a gooier caramel center, try using a combination of soft caramel candies and a little more heavy cream to make the filling even softer. You can also slightly underbake the cupcakes so they remain moist and allow the caramel to melt more easily inside. Just be sure not to overbake them!
Conclusion:
If you’re in the mood for a dessert that’s both decadent and comforting, these Salted Caramel Lava Cupcakes are the perfect choice. With their molten caramel centers and irresistible frosting, they’re a treat that will leave everyone coming back for more.
📖 Recipe:
Print
Irresistible Salted Caramel Lava Cupcakes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Salted Caramel Lava Cupcakes are a dream come true for dessert lovers, combining soft, rich chocolate cake with a molten caramel center that oozes with every bite. Topped with creamy caramel frosting and a sprinkle of sea salt, these indulgent cupcakes balance sweet and salty flavors perfectly. Whether you’re hosting a special event or simply satisfying your sweet tooth, these cupcakes are sure to impress.
Ingredients
For the 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
For the Caramel Filling:
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
For the 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.
- Make the Cupcake Batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine melted butter and sugar, then add eggs one at a time, beating well. Stir in vanilla extract. Gradually add the dry ingredients alternately with buttermilk, mixing until just combined.
- Bake the Cupcakes: Fill each cupcake liner 2/3 full with the batter. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
- Prepare the Caramel Filling: In a small saucepan, melt caramel candies with heavy cream over low heat, stirring constantly until smooth. Let it cool slightly.
- Fill the Cupcakes: Once cooled, use a cupcake corer or small spoon to make a hole in the center of each cupcake. Fill with warm caramel filling.
- Make the Caramel Frosting: Beat softened butter until creamy. Add caramel sauce and continue beating until smooth. Gradually add powdered sugar and sea salt, mixing until fluffy.
- Frost the Cupcakes: Pipe or spread the caramel frosting onto each filled cupcake. Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt.
Notes
Make-Ahead Tip: You can prepare the cupcakes and caramel filling in advance. Store the cupcakes at room temperature for up to 2 days and the filling in the fridge for up to 1 week.
Sea Salt: Be sure to sprinkle the sea salt sparingly to enhance the sweet and salty combination.
Storage: These cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. You can also freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal
