If you have a serious sweet tooth and a love for all things rich and indulgent, you’re going to fall in love with this Gooey Salted Caramel Cupcakes Recipe. These cupcakes boast a perfectly tender crumb with deep cocoa flavor, crowned by a luscious center of salted caramel sauce that oozes with every bite. Topped with a smooth and tangy cream cheese frosting, they are the ultimate treat that’s both comforting and irresistibly decadent. Whether you’re baking for a special occasion or just because, these cupcakes deliver on texture, flavor, and pure joy.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to making these cupcakes shine. Each element has a specific role, from creating a fluffy texture to balancing the sweetness and layering the flavors perfectly.
- All-Purpose Flour: Provides the structure needed for soft yet sturdy cupcakes.
- Granulated Sugar: Sweetens the batter while contributing to a light crumb.
- Brown Sugar: Adds moisture and a hint of molasses flavor for richness.
- Cocoa Powder: Delivers the deep chocolate flavor that pairs beautifully with caramel.
- Unsalted Butter: Ensures a tender crumb and buttery taste without overpowering salt.
- Eggs: Bind everything together and add moisture for the perfect texture.
- Milk: Keeps the batter smooth and helps achieve the right consistency.
- Vanilla Extract: Enhances all the other flavors with warmth and depth.
- Salted Caramel Sauce: The star ingredient that creates the gooey, irresistible center.
- Cream Cheese Frosting: Brings a tangy contrast that balances the sweet caramel and chocolate.
How to Make Gooey Salted Caramel Cupcakes Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C), then line a muffin tin with paper liners so your cupcakes bake evenly and come out with ease. This simple prep step ensures your cupcakes develop a perfectly soft yet sturdy base.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these together first spreads the leavening agents evenly, making sure each cupcake rises beautifully with a balanced chocolate sweetness.
Step 3: Cream Butter and Sugars
In another bowl, beat softened unsalted butter until light and fluffy. Gradually add the sugars and continue mixing until well combined. This step gives your cupcakes a tender texture and a buttery base that’s rich but not greasy.
Step 4: Add Eggs and Vanilla
Incorporate eggs one at a time into the butter mixture, mixing well after each addition. Then add the vanilla extract. These ingredients add moisture and help bind the batter, while also amplifying the cupcake’s complexity.
Step 5: Mix in the Milk
Gradually add the milk, stirring until everything is smoothly combined. This will make your batter more fluid and easy to fold, which leads to moist cupcakes every time.
Step 6: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet batter, taking care not to overmix. This technique keeps the crumb light and airy — nobody wants a dense cupcake!
Step 7: Assemble with Salted Caramel Sauce
Spoon half of the batter into the cupcake liners, then add a generous dollop of salted caramel sauce in the center of each. Top with the remaining batter, sealing the caramel inside for that gooey surprise in every cupcake.
Step 8: Bake Until Perfect
Bake the cupcakes at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the batter (avoiding the caramel center) comes out clean. Once baked, let them cool completely before frosting, which helps keep your cream cheese frosting from melting.
How to Serve Gooey Salted Caramel Cupcakes Recipe
Garnishes
Adding a little extra flair to your Gooey Salted Caramel Cupcakes Recipe elevates the experience. Sprinkle flaky sea salt on top of the frosting for an enhanced caramel punch, or add a touch of finely chopped toasted nuts for crunch. A drizzle of extra caramel sauce over the frosting also works wonders.
Side Dishes
These cupcakes are rich and decadent, so pairing them with lighter sides works well. Serve with a scoop of vanilla ice cream or a small fresh fruit salad to brighten the palate. A cup of rich coffee or creamy hot chocolate complements the chocolate-caramel flavors beautifully.
Creative Ways to Present
For parties or special occasions, serve your cupcakes on a tiered stand for an eye-catching display. Wrap each cupcake in delicate parchment paper or use cupcake wrappers with fun patterns. You can even hollow out the cupcake slightly and fill the center with extra caramel before topping with frosting, doubling down on the gooey magic.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days. Refrigerate if your kitchen is warm or you want the frosting to stay firmer, but bring them back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer bag for up to three months. Thaw overnight in the fridge and frost just before serving to maintain freshness and that signature gooey salted caramel goodness.
Reheating
To gently warm your cupcakes, microwave them for 10-15 seconds on low power. This softens the caramel center and brings out the flavors beautifully. Avoid overheating to prevent melting the frosting or drying out the cake.
FAQs
Can I make the salted caramel sauce from scratch?
Absolutely! Homemade salted caramel sauce will make your cupcakes even more impressive. Just be sure to cook it carefully to avoid burning, and adjust the salt to your taste for that perfect balance.
What if I don’t have cream cheese frosting?
You can use a simple buttercream or even whipped cream for topping. However, cream cheese frosting adds a lovely tang that balances the sweetness of the caramel, so it’s highly recommended.
Can I substitute milk for a dairy-free option?
Yes, almond milk, oat milk, or coconut milk all work well as substitutes in this Gooey Salted Caramel Cupcakes Recipe without sacrificing taste or texture.
How do I avoid the caramel leaking out while baking?
Try not to overfill the cupcake liners and make sure to gently add the second half of the batter on top of the caramel, sealing it inside. Also, use a thicker caramel sauce rather than runny to prevent leaks.
Are these cupcakes good for parties?
Definitely! Their rich flavor and beautiful presentation make them crowd-pleasers at any gathering, from birthdays to casual get-togethers. Plus, they’re easy to serve and eat by hand!
Final Thoughts
Now that you have this incredible Gooey Salted Caramel Cupcakes Recipe in your baking arsenal, it’s time to get in the kitchen and create some magic. These cupcakes are a perfect blend of rich chocolate, luscious caramel, and creamy frosting that will have you reaching for seconds and sharing them with everyone you love. Trust me, once you try these, they’ll become a go-to favorite for all your sweet cravings.
Print
Gooey Salted Caramel Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gooey Salted Caramel Cupcakes are rich, moist chocolate cupcakes filled with luscious salted caramel and topped with smooth, creamy cream cheese frosting. Perfectly balanced between sweet and salty, these cupcakes offer a decadent treat ideal for any celebration or indulgent snack.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Filling
- Salted caramel sauce (about 1/2 cup)
Frosting
- Cream cheese frosting (approximately 2 cups, homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined to create a consistent dry mixture.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter until it becomes fluffy. Gradually add the combined granulated and brown sugars, mixing well to create a light and creamy base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each is fully blended before adding the next. Stir in the vanilla extract for flavor.
- Add Milk: Gradually pour in the milk, mixing continuously until just combined to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture. Take care not to overmix to retain a tender and moist cupcake texture.
- Assemble Cupcakes: Spoon half of the batter into the lined muffin cups, then add about a teaspoon of salted caramel sauce in the center of each. Cover the caramel with the remaining batter to encase the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the caramel center) comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan before removing them for frosting.
- Frost Cupcakes: Once cooled, generously frost each cupcake with cream cheese frosting to complement the rich chocolate and salted caramel flavors.
Notes
- If salted caramel sauce is not available, you can make your own by melting sugar until amber and mixing in butter, cream, and sea salt.
- Make sure the butter is softened to room temperature to achieve the best creaming results with sugar.
- Do not overmix the batter once the dry ingredients are added to prevent dense cupcakes.
- For extra gooeyness, add a bit more caramel sauce in the center, but be sure not to overfill the liners to avoid overflow.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
