Description
Delight in these irresistible Salted Caramel Lava Cupcakes featuring moist cocoa-infused cake filled with a luscious, gooey salted caramel center. Topped with a smooth caramel frosting and a sprinkle of sea salt, these cupcakes offer a perfect balance of rich chocolate and sweet-salty caramel in every bite, ideal for celebrations or any special occasion.
Ingredients
Scale
Cupcake Batter
- 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 prepare for baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to combine the dry ingredients evenly. In a large bowl, blend the melted butter and granulated sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually mix in the dry ingredients alternately with buttermilk until just combined to avoid overmixing.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Caramel Filling: In a small saucepan over low heat, melt the caramel candies together with the heavy cream, stirring constantly until smooth and fully melted. Remove from heat and let the mixture cool slightly so that it thickens to a manageable consistency for filling.
- Fill the Cupcakes: Once the cupcakes are cooled, use a cupcake corer or a small spoon to hollow out the center of each cupcake. Carefully spoon or pipe the warm caramel filling into the hollowed centers, creating a molten caramel core inside each cupcake.
- Make the Caramel Frosting: Beat the softened butter in a mixing bowl until it becomes creamy and smooth. Add the caramel sauce and continue beating until fully incorporated. Gradually add the powdered sugar and the sea salt, beating continuously until the frosting becomes fluffy and spreadable.
- Frost the Cupcakes: Pipe or spread the caramel frosting generously onto each filled cupcake. Drizzle extra caramel sauce on top and garnish with a pinch of sea salt to enhance the salted caramel flavor.
Notes
- Use room temperature eggs and butter for better mixing and texture in your cupcakes.
- If you prefer a stronger salted caramel flavor, sprinkle a little more sea salt on top just before serving.
- The caramel filling should be warm but not hot when filling cupcakes to prevent melting the cake.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor.
- For a dairy-free version, substitute butter with vegan butter and use coconut cream instead of heavy cream.
