Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Salted Caramel Lava Cupcakes


  • 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

Keywords: Salted caramel lava cupcakes, chocolate cupcakes, salted caramel frosting, molten caramel cupcakes, dessert recipes, sweet and salty cupcakes, easy cupcakes, homemade cupcakes, caramel dessert, birthday cupcakes