Chocolate Cupcakes filled with a homemade caramel sauce and topped with chocolate frosting.

Two images; caramel being poured into the center of a cooked chocolate cupcake; cupcakes on a white tray, topped with chocolate frosting and a chocolate candy.

When it comes to dessert, I’d probably choose cake or cupcakes over anything else. Some of my grandma’s pies come in closer second, but nothing beats my favorite German Chocolate Cake.

A spoon dripping caramel sauce into the center of a chocolate muffin.

How have I not shared these cupcakes yet?! They are probably my favorite cupcakes of all time! Homemade chocolate cupcakes (you could definitely use a cake mix if you want!) with a delicious caramel filling and chocolate frosting on top.

Many chocolate cupcakes topped with piped chocolate frosting and a chocolate candy on top.

I top mine with one of my favorite candies from Trader Joe’s because I think it makes them so cute! I get huge rave reviews whenever I’ve shared these with friends.

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Caramel Filled Chocolate Cupcakes from
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
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For the Chocolate Frosting:


To assemble the cupcakes:

  • Cut a small piece out of the center of each cupcake.
  • Spoon caramel sauce into the hole. Frost with chocolate frosting. Top with a Sea Salt Butterscotch Caramel  if desired.

For the Chocolate Frosting:

  • Melt butter. Stir in cocoa. 
  • Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. 
  • Stir in vanilla. Makes about 2 cups frosting.


Calories: 307kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 14mgSodium: 186mgPotassium: 97mgFiber: 1gSugar: 33gVitamin A: 175IUVitamin C: 0.2mgCalcium: 72mgIron: 1.1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 4 votes (1 rating without comment)

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  1. 5 stars
    I have a couple of questions. If I’m not serving these caramel filled cupcakes until the next day will the cupcakes be hard with the caramel inside I wasn’t sure if I needed to wait until the day to fill them and frost them. I rather not wait but just don’t want hard caramel inside. Also for the butter do you use unsalted or salted butter. Thank you.

    1. Hi Michelle,

      No, I think they will be fine to make them a day ahead of time. The caramel won’t harden. Also, either type of butter will work!

  2. Does the caramel in this recipe seep into the cupcake, or is it thick enough to leave a pocket of caramel in the middle? (I made another recipe this past weekend, and although they tasted really good, you couldn’t see any caramel in the middle.) I am looking for a caramel filling that will “stay put.”

    1. Hi Angela,
      The caramel sauce will seep into the cupcake but I recommend using the caramel from my Twix bars recipe and it should stay put! You could also use Kraft caramel bits for a faster solution!

    1. Hi Dianne,

      This recipe links to chocolate cupcakes and caramel sauce that are both separate recipes on my site! I hope they turned out great!

  3. My son and I made these cupcakes tonight. TOO GOOD. I am going to have to workout longer tomorrow because of them but it was worth it.