If you love the idea of rich chocolate paired with gooey, buttery caramel, then you are absolutely going to adore this Irresistible Salted Caramel Lava Cupcakes Recipe. Imagine biting into a moist chocolate cupcake that oozes warm salted caramel right from the center, topped with a luscious caramel frosting that’s just the perfect balance of sweet and salty. This recipe is pure magic for anyone who cherishes decadent desserts with a surprise inside. It’s easy enough to make at home but elegant enough to impress everyone at your next gathering or cozy night in.
Ingredients You’ll Need
These ingredients are straightforward yet essential, working in harmony to create the perfect balance of texture, flavor, and that irresistible salted caramel twist. Each component plays a unique role from binding the cupcakes to adding moisture and that luscious molten caramel core.
- 1 cup all-purpose flour: Provides the structure needed for a soft but sturdy cupcake base.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate flavor and deep color.
- 1/2 teaspoon baking soda: Helps the cupcakes rise for that perfect light texture.
- 1/4 teaspoon baking powder: Further assists in achieving a tender crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances the chocolate taste.
- 1/2 cup unsalted butter, melted: Adds moistness and richness for indulgent cupcakes.
- 1 cup granulated sugar: Sweetens while contributing to the cupcakes’ tender crumb.
- 2 large eggs: Bind all ingredients together and provide lift.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 cup buttermilk: Gives a slight tang and tender crumb texture.
- 1 cup soft caramel candies, unwrapped: The star component for that molten caramel center.
- 2 tablespoons heavy cream: Helps melt the caramel smoothly into a luscious filling.
- 1/2 cup unsalted butter, softened: Base for the creamy caramel frosting.
- 1/2 cup caramel sauce (store-bought or homemade): Brings rich caramel flavor to the frosting.
- 2 cups powdered sugar: Adds sweetness and structure to the frosting.
- 1/4 teaspoon sea salt, plus extra for garnish: Enhances flavor complexity and adds a delightful finishing touch.
How to Make Irresistible Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This sets the stage perfectly for your cupcakes to bake evenly and come out with a clean release.
Step 2: Create the Dry Mix
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures all dry ingredients are well combined for a consistent texture and flavor throughout each cupcake.
Step 3: Mix Wet Ingredients
In a large mixing bowl, blend together the melted butter and granulated sugar until fully combined and smooth. Then, add the eggs one at a time, beating well after each addition to incorporate air for fluffiness. Stir in the vanilla extract to infuse warmth into the batter.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture, alternating with buttermilk. This alternating method helps maintain a tender batter. Mix just until combined – overmixing can lead to dense cupcakes.
Step 5: Bake the Cupcakes
Divide your cupcake batter evenly among the lined cups, filling each about two-thirds full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which is crucial for filling them later.
Step 6: Prepare the Caramel Filling
Gently melt the caramel candies with heavy cream in a small saucepan over low heat, stirring constantly until smooth and creamy. Let this luscious caramel cool slightly so it thickens just enough for easy filling.
Step 7: Fill the Cupcakes
Use a small spoon or cupcake corer to hollow out the center of each cooled cupcake. Carefully spoon the warm caramel filling into these cavities, creating that incredible molten core everyone dreams about.
Step 8: Make the Caramel Frosting
Beat the softened butter in a large bowl until creamy. Add the caramel sauce and continue beating until perfectly smooth. Gradually mix in powdered sugar and sea salt, whipping until the frosting turns light and fluffy — an irresistible topping for these treats.
Step 9: Frost and Garnish
Pipe or spread the caramel frosting generously onto each filled cupcake. For an extra WOW factor, drizzle additional caramel sauce on top and sprinkle with a pinch of sea salt to enhance the sweet-and-salty contrast.
How to Serve Irresistible Salted Caramel Lava Cupcakes Recipe
Garnishes
To elevate your cupcakes, consider adding a few crunchy sea salt flakes or finely chopped nuts on top of the frosting. A small drizzle of dark chocolate can add a hint of bitterness that perfectly balances the caramel sweetness, while edible gold dust or sprinkles can dress them up for special occasions.
Side Dishes
These cupcakes are incredible on their own, but pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream can make the experience even more decadent. For a refreshing contrast, a fresh berry compote or tangy raspberry sauce will brighten the rich chocolate and caramel flavors beautifully.
Creative Ways to Present
Present your Irresistible Salted Caramel Lava Cupcakes Recipe on a rustic wooden board or elegant cake stand with small ramekins of caramel sauce on the side for dipping. Layer the cupcakes individually in clear treat bags tied with ribbon for a charming party favor, or create a cupcake tower centerpiece that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to two days or refrigerate for a longer shelf life of about 4 days. Refrigeration can slightly firm up the caramel filling and frosting, which tastes delightful but might lose a bit of that molten softness.
Freezing
You can freeze these cupcakes before filling and frosting to keep them fresh longer. Wrap each cupcake securely in plastic wrap and place in a freezer-safe container for up to 3 months. When ready to enjoy, thaw them overnight in the fridge and fill, frost, and garnish as usual.
Reheating
Warm the filled cupcakes gently in the microwave for about 10 seconds to revive the molten caramel center. Avoid overheating to keep the frosting intact. Enjoying them slightly warm enhances that gooey caramel sensation everyone loves from the Irresistible Salted Caramel Lava Cupcakes Recipe.
FAQs
Can I use store-bought caramel sauce instead of caramel candies?
Absolutely! Store-bought caramel sauce works perfectly for the filling and frosting. Just make sure it’s thick enough so the center stays gooey and doesn’t run out completely when baking.
What if I don’t have buttermilk on hand?
You can easily substitute buttermilk by adding 1/2 tablespoon of white vinegar or lemon juice to just under 1/2 cup of milk. Let it sit for 5 minutes before using, and you’ll have a perfect buttermilk replacement for this recipe.
How can I prevent my cupcakes from cracking on top?
Make sure not to overmix the batter and avoid opening the oven door frequently during baking. Proper oven temperature and filling the liners about two-thirds full also help cupcakes bake evenly without cracking.
Is it okay to use salted butter instead of unsalted butter?
You can use salted butter, but reduce or omit the extra sea salt in the recipe to avoid the final product becoming overly salty. The balance of sweet and salt is key in this recipe’s success.
Can I make these cupcakes gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free baking mix that measures cup for cup, and ensure your cocoa powder and other ingredients are certified gluten-free. The cupcakes might be slightly different in texture but equally delicious.
Final Thoughts
There’s nothing quite like the joy of crafting your very own Irresistible Salted Caramel Lava Cupcakes Recipe that feels as indulgent as a fancy bakery treat but comes straight from your kitchen with love. Every bite bursting with molten caramel and fluffy chocolate is guaranteed to make you smile. So gather your ingredients, embrace the fun of baking, and share these heavenly cupcakes with friends and family – they deserve a sweet moment just like you do!
Print
Irresistible Salted Caramel Lava Cupcakes Recipe
- Total Time: 38 minutes
- Yield: 12 servings 1x
Description
These irresistible Salted Caramel Lava Cupcakes feature a rich chocolate base with a gooey molten caramel center, topped with a luscious salted caramel frosting. Perfectly balanced with a hint of sea salt, these cupcakes offer a decadent treat that combines the best of chocolate and caramel flavors.
Ingredients
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
Caramel Filling
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
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 to ensure easy removal and baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and granulated sugar, mixing until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined to avoid overmixing and ensure tender cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow cupcakes to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before filling.
- Prepare the Caramel Filling: In a small saucepan over low heat, melt the unwrapped caramel candies with the heavy cream, stirring constantly to achieve a smooth, pourable filling. Let cool slightly to thicken.
- Fill the Cupcakes: Once cooled, use a small spoon or cupcake corer to create a hole in the center of each cupcake. Spoon the warm caramel filling into each cavity, creating the molten lava center.
- Make the Caramel Frosting: In a large bowl, beat the softened butter until creamy and fluffy. Add the caramel sauce and continue beating until smooth and fully incorporated.
- Add Powdered Sugar and Salt: Gradually add powdered sugar and sea salt to the caramel butter mixture, beating until the frosting is fluffy and well blended.
- Frost the Cupcakes: Pipe or spread the caramel frosting evenly over each filled cupcake to coat them beautifully.
- Garnish and Serve: Drizzle extra caramel sauce over the frosted cupcakes and sprinkle a pinch of sea salt on top for an added salty-sweet flavor pop. Serve slightly warm to enjoy the molten caramel center at its best.
Notes
- For an extra decadent touch, drizzle melted chocolate over the frosted cupcakes.
- Serving the cupcakes slightly warm enhances the molten caramel lava effect for an indulgent experience.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature or warm slightly before serving to soften the caramel center.
- Use high-quality caramel candies for the best flavor and smooth texture in the filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
