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Irresistible Salted Caramel Lava Cupcakes


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  • Author: Isabella
  • 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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