Chocolate Cupcakes filled with a homemade caramel sauce and topped with chocolate frosting.
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.
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.
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.
Consider trying these popular cupcake recipes:
- Reese’s Peanut Butter Cupcakes
- Chocolate Cupcakes with Chocolate Buttercream
- Homemade Funfetti Cupcakes
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Recipe
Caramel Filled Chocolate Cupcakes
Ingredients
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
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.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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What do you do with the leftover cake bits after scooping them out of the middles?
I don’t do anything with them–but you could save them for cake balls.
Will caramel soften at room temperature the next day?
Yes it will. I’d store them in the fridge, covered well.
Will leaving the caramel in the fridge thicken it?
Yes, the caramel will harden slightly as it cools. 🙂
Can you write recipes with gram measure
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.
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!
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.”
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!
Omg these cupcakes are the best in my pages its so good! Thanks for the recipe! ow-.
Only the frosting recipe shows up… Is the caramel posted? Thank you!
I found it!
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!
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.
How fun–I’m so happy you liked them! Thanks for sharing 🙂
i did that to although i dint work out :/ hehhehehehhehhehehhe