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