Chocolate Caramel Cupcakes

5 from 1 vote

Small batch chocolate cupcakes with a sea salted caramel filling and piped with a cream cheese and salted caramel frosting.

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 447kcal

Preheat the oven to 180°C and line a 12 hole cupcake tray with cupcake papers.
In a bowl of an electric mixer, add the oil, eggs and sugar. Beat on high speed until well combined.
Sift the flour, cocoa powder, and salt together and add this to the egg mixture. Beat until combined.
In a jug add the coffee, milk, and vanilla essence. In a steady stream with the mixer running add the milk mixture to the batter. Mix until well combined, scraping down the sides of the bowl to ensure there are no lumps.
Fill the cupcakes ¾ of the way full and bake in a preheated oven for about 12 minutes or until cooked. Remove from the oven and allow to cool.

Add the sugar to a small pot set over medium heat. Whisk until the sugar has melted.
Allow the sugar to turn an amber colour and then add the cream. The caramel will bubble so be careful. Once the cream has been mixed in, add the cubed butter and whisk the caramel until it is well combined. Whisk through the sea salt.
Pour the caramel into a glass jar and allow the caramel to cool.

In a bowl of an electric mixer fitted with a paddle attachment, add the icing sugar and room temperature butter. Beat on medium speed until the mixture resembles fine breadcrumbs.
Add the cubed cream cheese and beat on high speed until the frosting is nice and fluffy. Scrape down the sides of the bowl to ensure that the frosting is beating evenly.
Add the cooled caramel and beat again and well combined.
Using an apple corer, remove the centre of each cupcake and fill with the sea salted caramel.
Fill a piping bag fitted with your chosen nozzle with the salted caramel cream cheese frosting and pipe a swirl onto each cupcake. Drizzle with extra caramel and enjoy!