There’s something magical about a perfectly baked cupcake, but when you add a molten caramel center and a silky caramel frosting, it transcends into a whole new level of decadence. These Irresistible Salted Caramel Lava Cupcakes are a dream for caramel lovers and chocolate fans alike. With their rich chocolate base, gooey caramel center, and a salted caramel frosting that ties everything together, each bite offers a luxurious mix of sweet and salty, smooth and gooey. Whether you’re preparing these for a special occasion or just to treat yourself, this recipe will have everyone reaching for seconds.
Why We Love This Recipe
What makes these cupcakes so beloved is their perfect balance of flavors and textures. The chocolate cupcake base is moist and soft, with just the right amount of cocoa to complement the sweet, gooey caramel filling. The filling, made from soft caramel candies, creates a lava-like effect that oozes out with each bite. Topping it all off is a creamy caramel frosting, lightly salted to enhance the rich, complex flavors. The final touch—a sprinkle of sea salt—adds a burst of flavor, balancing the sweetness and creating a harmonious treat that’s hard to resist.
These cupcakes are the perfect mix of easy-to-make and impressively delicious, making them ideal for dinner parties, birthdays, or any occasion that calls for something a little special.
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
How to Make This Recipe
Step 1: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 2: Bake the Cupcakes
- Bake the cupcakes in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before proceeding with the filling and frosting.
Step 3: Prepare the Caramel Filling
- Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until the caramels are melted and the mixture is smooth and creamy.
- Using a small knife or a cupcake corer, cut out a small circle from the center of each cupcake. Set the cut pieces aside.
- Spoon a small amount of caramel filling into each cupcake cavity and replace the top piece to seal in the caramel.
Step 4: Make the Caramel Frosting
- In a medium mixing bowl, beat the softened butter until creamy. Add the caramel sauce and beat until smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the sea salt and continue beating until the frosting is light and fluffy.
Step 5: Frost and Garnish the Cupcakes
- Using a piping bag or a spatula, frost each cupcake with the caramel frosting.
- Sprinkle a pinch of sea salt on top of each frosted cupcake for a beautiful finish.
Success Tips
Achieving perfect salted caramel lava cupcakes requires a few handy tips to make the process smoother:
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. This helps the ingredients mix together smoothly, resulting in a better texture for your cupcakes.
- Sift the Cocoa and Flour: Sifting the cocoa powder and flour together helps to avoid lumps in the batter, ensuring a smooth, light texture.
- Don’t Overfill the Cupcakes: Fill the cupcake liners only two-thirds full to allow room for the cupcakes to rise without spilling over.
- Microwave Caramel Carefully: When melting the caramel candies with heavy cream, be cautious with the microwave time. Caramel can burn easily, so heat it in short bursts, stirring frequently.
- Cool Before Filling: Make sure the cupcakes have cooled fully before adding the caramel filling. This prevents the caramel from melting into the cupcake.
Storage
If you have any leftovers (which might be rare with these crowd-pleasers!), here’s how to store your cupcakes:
- Refrigeration: Place the cupcakes in an airtight container and store them in the refrigerator for up to 3 days. When ready to eat, let the cupcakes come to room temperature before serving, as this brings out the caramel flavors best.
- Freezing: For longer storage, freeze the cupcakes without the frosting. Once baked and cooled, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw them overnight in the fridge and frost them fresh when you’re ready to serve.
Notes
- Homemade Caramel Sauce: If you prefer a fully homemade taste, you can make your own caramel sauce for the frosting. Simply melt sugar in a saucepan, add butter and heavy cream, and let it cool before incorporating it into the frosting.
- Caramel Choices: While soft caramel candies are used for the filling, you could also use a homemade caramel filling or even a dulce de leche for a unique twist.
- Adjusting Salt: Sea salt is recommended for garnish, but if you prefer a saltier flavor, you can add a pinch more to the frosting.
Nutrition
Approximate values for one cupcake with caramel filling and frosting:
- Calories: 380 kcal
- Protein: 3g
- Fat: 18g
- Carbohydrates: 53g
- Sugar: 39g
- Fiber: 1g
- Sodium: 200mg
Note: Nutrition values can vary based on the specific ingredients and portion sizes used.
FAQs
Q: Can I make these cupcakes in advance?
A: Absolutely! You can bake the cupcakes a day in advance, then fill and frost them the next day for maximum freshness.
Q: What if I don’t have buttermilk?
A: No buttermilk? No problem! Make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I use a different filling besides caramel?
A: Yes, you can get creative! Try using a chocolate ganache or a fruit jam for a fun twist. Just note that it may alter the classic “lava” effect.
Q: How do I keep the caramel from sinking to the bottom of the cupcake?
A: By waiting until the cupcakes are completely cool, the caramel will stay within the center cavity without sinking. Also, replace the cut piece of cupcake after filling to keep the filling in place.
Conclusion
Salted Caramel Lava Cupcakes are an indulgent dessert that combines rich chocolate, gooey caramel, and a lightly salted caramel frosting. Each component works harmoniously to create a luxurious treat that will undoubtedly become a favorite. They’re perfect for any celebration or simply as a self-treat after a long day. So go ahead and bake a batch of these mouth-watering cupcakes—you deserve it! Enjoy every bite and don’t forget to share with friends, as these cupcakes are too delicious not to!