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Chocolate Salted Caramel Cupcakes are moist chocolate fudge cupcakes, stuffed with decadent salted caramel chocolate ganache and topped with creamy salted caramel chocolate buttercream frosting.

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A friend of mine asked me to make her gold cupcakes for her Oscar party.  Gold cupcakes?  How in the world do you pull that off?  

I searched the internet and found out that you can buy gold flecks that will tint your frosting gold, but they were super expensive.  

Instead, I took a trip to the craft store and found food color spray! It is made by Wilton and found in the cake decorating aisle at Michaels, Joann’s and Walmart.  It’s basically spray paint for your food and it worked like a champ!

I decided that chocolate frosting would look really good with the gold spray food coloring so I needed to figure out what flavor of cupcake I was going to make.  

That’s when I came up with Chocolate Salted Caramel Cupcakes.  It is a moist, dense chocolate fudge cupcake, filled with decadent salted caramel chocolate ganache, and topped with creamy salted caramel chocolate buttercream. 

Ingredients

Cupcakes

• 1 Box Chocolate Fudge Cake Mix
• 1/2 Cup Butter, melted
• 1 1/4 Cups Milk
• 4 Eggs

Salted Caramel Ganache

• 1 Cup Chocolate Chips
• 1/2 Cup Heavy Cream
• 1/4 Cup Caramel Ice Cream Topping
• 1/4 Teaspoon Salt

Chocolate Salted Caramel Buttercream

• 1 1/2 Cups Butter, softened
• 3/4 Cup Cocoa Powder
• 3/4 Cup Caramel Ice Cream Topping
• 1 Teaspoon Salt
• 2-3 Tablespoons Milk
• 5 Cups Powdered Sugar

Directions

Cupcakes

When I make cakes and cupcakes, I almost always use a cake mix and “doctor” it up. It makes life so much easier and tastes just as good as a cake you would buy at a bakery.

Take your cake mix and use melted butter instead of oil, milk instead of water and use one more egg than is called for on the box. That’s it!

• Add the cake mix, eggs, milk, and melted butter to a large mixing bowl or bowl of a stand mixer. Beat the ingredients on medium speed for about 30 seconds, then 2 minutes on high.

• Line a pan with cupcake liners. I used gold cupcake liners to match my theme. Fill the liners with about 3 tablespoons of batter.  I like to use a one tablespoon cookie scoop and did three scoops. It seems to put the perfect amount of batter in each cup.

Salted Caramel Ganache Filling

The next thing you will want to focus on is the filling. When I make cupcakes, they always have a filling. It takes them to the next level!  

Believe me, your friends and family will think you have major skills if you take the extra step to add a filling to your cupcakes.

• Put the chocolate chips in a microwave-save bowl and pour in the heavy cream.

• Microwave the mixture on 50% power in 30 second intervals, stirring each time, until the chocolate is melted.

• Add the caramel ice cream topping and salt. Set it aside to thicken up.

Chocolate Salted Caramel Buttercream

• Whip the softened butter with your mixer until fluffy.

• Add the cocoa powder and mix again. Pour in the caramel ice cream topping and salt.  

• Mix in the powdered sugar, one cup at a time, adding milk as needed. Beat the frosting until it is light and creamy.

Cupcake Assembly

• To assemble the cupcakes, cut a hole in the center of the cooled cupcakes.

• Using a ziplock bag with the end cut off, pipe the Salted Caramel Chocolate Ganache into the center of each cupcake.

• Fill a piping bag with frosting and using a Wilton 1M tip or similar, pipe the frosting on the cupcake in a circular motion.

• If you decide to make your cupcakes gold, now is the time to get out the Wilton Food Color Spray.

• Using light, quick strokes, spray the gold color onto the cupcakes. Beautiful aren’t they?

On the cupcakes that I didn’t color gold, I topped the frosting with 3 chocolate chips, to make them look extra yummy.  I hope you enjoy making, and eating these Triple Chocolate Salted Caramel Cupcakes!

More Cupcake Recipes to Try:

• Death by OREO Cupcakes
• Red Velvet Cheesecake Cupcakes
• Harry Potter Butter Beer Cupcakes
• Strawberry Cheesecake Cupcakes

Continue to Content

Triple Chocolate Salted Caramel Cupcakes

Yield: 24

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Triple Chocolate Salted Caramel Cupcakes are moist chocolate fudge cupcakes, stuffed with decadent salted caramel chocolate ganache and topped with creamy salted caramel chocolate buttercream frosting.

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Ingredients

Chocolate Fudge Cupcakes

• 1 Box Chocolate Fudge Cake Mix, your favorite brand
• 1/2 Cup Butter, melted
• 1 1/4 Cups milk
• 4 eggs

Salted Caramel Chocolate Ganache

• 1 Cup Chocolate Chips
• 1/2 Cup Heavy Cream
• 1/4 Cup Caramel Ice Cream Topping
• 1/4 Teaspoon Salt

Salted Caramel Chocolate Buttercream

• 1 1/2 Cups butter, softened (3 sticks)
• 3/4 Cup Cocoa Powder
• 3/4 Cup Caramel Ice Cream Topping
• 1 Teaspoon Salt
• 2-3 Tablespoon Milk, as needed
• 5 Cups Powdered, Sugar

Instructions

Chocolate Fudge Cupcakes

1. Beat together the cake mix, butter, milk and eggs for 1-2 minutes.
2. Place 3 tablespoons of batter in each lined cup of a muffin/cupcake pan.
3. Bake at 325 degrees for 14-16 minutes until a toothpick inserted in the center of the cupcake comes out clean.

Salted Caramel Chocolate Ganache

1. Place the chocolate chips in a microwave-safe bowl. Pour the cream over the top.
2. Microwave on 50% power for 30 seconds and stir. Continue for 30 second intervals, stirring in between, until the chocolate is melted.
3. Stir in the caramel ice cream topping and salt.

Salted Caramel Chocolate Buttercream

1. Beat the softened butter until creamy.
2. Add the cocoa powder, caramel ice cream topping and salt.
3. Mix in the powdered sugar, one cup at a time.
4. Add milk as needed to make a creamy consistency.

Cupcake Assembly

1. Cut and remove the center of each cooled cupcake.
2. Fill each cupcake with Salted Caramel Chocolate Ganache using a ziplock bag with the end cut off.
3. Pipe on the frosting using a Wilton 1M tip or similar in a circular motion.
4. Decorate as desired.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 79mgSodium: 316mgCarbohydrates: 40gFiber: 1gSugar: 36gProtein: 3g

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