Best 9 Chocolate Cupcakes With Salted Caramel Center Surprise Recipes

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Chocolate cupcakes are a classic dessert that is loved by people of all ages. They are moist, fluffy, and always a hit at parties and gatherings. But what if you could take your chocolate cupcakes to the next level? With a salted caramel center surprise, you can create a decadent and delicious treat that will wow your guests. The combination of chocolate and salted caramel is a perfect balance of sweet and salty, and the gooey caramel center adds a fun and unexpected twist. If you're looking for a show-stopping dessert that will be the star of your next party, then these chocolate cupcakes with salted caramel center surprise are the perfect choice.

Here are our top 9 tried and tested recipes!

CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE



Chocolate Cupcakes with Salted Caramel Center Surprise image

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.

Provided by Paula Jones

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
18 salted caramels, unwrapped (from 7-oz bag)
2 containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
6 small pretzel twists, coarsely crushed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
  • Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING



Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 cupcakes

Number Of Ingredients 28

2 1/4 cups granulated sugar
1/2 cup plus 1 tablespoon salted butter
2 tablespoons vegetable oil
4 large eggs
1 tablespoon Madagascar vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup milk
3/4 cup unsweetened cocoa powder
3/4 cup hot water
1/2 cup salted butter
1/2 cup unsweetened cocoa powder
1/2 cup hot water
4 cups powdered sugar
2 pounds plus 1 cup powdered sugar
1 cup milk
1 teaspoon Madagascar vanilla extract
1/2 teaspoon sea salt
1 cup salted butter, cut into 1/2-inch slices
2 1/4 cups shortening
1 cup granulated sugar
3/4 cup heavy cream, at room temperature
3 1/2 tablespoons salted butter
1 teaspoon fine sea salt
2 1/2 cups buttercream base frosting
1 cup powdered sugar
1/2 cup salted caramel

Steps:

  • For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
  • Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
  • Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
  • Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
  • For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
  • For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
  • For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
  • Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
  • For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
  • Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

CHOCOLATE SALTED CARAMEL CUPCAKES



Chocolate Salted Caramel Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon instant espresso
1/2 cup buttermilk, at room temperature
2 whole eggs, at room temperature
1/2 cup chopped chocolate
1/2 cup heavy cream
1 teaspoon coffee liqueur, optional
Salted Caramel Buttercream, recipe follows
1 1/2 cups heavy cream
2 cups sugar
1 pinch sea salt
3 sticks unsalted butter

Steps:

  • For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  • Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
  • Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  • Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
  • For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
  • To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
  • Slowly heat the cream in a small pot over low heat.
  • While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
  • Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
  • Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

SALTED CARAMEL CUPCAKES



Salted caramel cupcakes image

Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 11

100g softened salted butter
100g golden caster sugar
2 eggs
1 tsp vanilla extract
100g self-raising flour
1 tbsp milk
6 tsp caramel sauce
75g soft salted butter
150g icing sugar
200g caramel sauce
a pinch of sea salt flakes

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
  • Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
  • Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
  • Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
  • Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

CHOCOLATE SALTED CARAMEL CUPCAKES



Chocolate Salted Caramel Cupcakes image

Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat. These salted caramel cupcakes are as cute as they are tasty and easy to make.

Provided by My Food and Family

Categories     Home

Time 1h31m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding, divided
1 jar (12.25 oz.) caramel ice cream topping
2 oz. BAKER'S Semi-Sweet Chocolate
1 cup milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 tsp. sea salt

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
  • Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 23 g, Protein 3 g

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING



Chocolate Cupcakes with Caramel Frosting image

My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.

Provided by Erin Quinn

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 15

Number Of Ingredients 13

1 cup white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 cup water
2 tablespoons grape jelly
1 cup mayonnaise
1 teaspoon vanilla extract
¼ cup butter, melted
⅓ cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
  • In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
  • Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g

SALTED-CARAMEL CHOCOLATE CUPCAKES



Salted-Caramel Chocolate Cupcakes image

Adding sour cream to the devil's food cake mix and a pinch of salt to the caramel help make a seriously sumptuous chocolate cupcake.

Provided by My Food and Family

Categories     Home

Time 1h31m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) devil's food cake mix
1/2 cup sour cream
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped
30 KRAFT Caramels, divided
1/4 cup water, divided
1/4 tsp. salt
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, substituting sour cream for 1/2 cup of the water. Stir in chopped chocolate. Bake as directed on package for 24 cupcakes. Cool in pan 10 min. Remove from pan to wire racks; cool completely.
  • Meanwhile, microwave 18 caramels, 2 Tbsp. water and salt in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted. Cool 10 min.
  • Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended. Repeat with remaining caramel sauce. Refrigerate 30 min.
  • Spread cupcakes with COOL WHIP mixture, adding about 2 Tbsp. to each. Melt remaining caramels with remaining water; cool 5 min., then drizzle over cupcakes.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

Tips:

  • For a richer chocolate flavor, use high-quality cocoa powder or melted chocolate.
  • To ensure the cupcakes rise evenly, make sure all ingredients are at room temperature before mixing.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • For a gooey caramel center, cook the caramel sauce until it reaches a temperature of 240°F (115°C) on a candy thermometer.
  • Allow the caramel sauce to cool slightly before filling the cupcakes, to prevent the centers from becoming too runny.
  • For a professional touch, decorate the cupcakes with a swirl of whipped cream or a sprinkle of sea salt.

Conclusion:

These chocolate cupcakes with salted caramel center surprise are a delightful treat that is sure to impress your friends and family. With their rich chocolate flavor, gooey caramel centers, and elegant presentation, these cupcakes are perfect for any occasion. Whether you're baking for a birthday, a holiday, or just because, these cupcakes are sure to be a hit. So what are you waiting for? Try this recipe today and experience the magic of chocolate and caramel in every bite!

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