Chocolate Salted Caramel Cupcakes

These rich chocolate cupcakes are filled with gooey caramel ganache and topped with a creamy, fudgy chocolate buttercream frosting. Each bite is packed with layers of melt-in-your-mouth sweetness that'll have you swooning!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

Why You'll Love These Cupcakes

Treat yourself to a chocolate lover's paradise with these amazing cupcakes! These soft, moist chocolate cupcakes are filled with a deliciously gooey caramel chocolate ganache hidden inside. To make them even better, they are topped with a rich chocolate frosting that’s perfectly creamy and decadent, these cupcakes are not just a dessert, they’re an experience!

Perfect for celebrations or just because, they’ll have everyone asking for seconds (and maybe even thirds!). Trust me, these cupcakes are a must-try!

Cupcake Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Chocolate Fudge Cake Mix: This is the base of your cupcakes, providing rich chocolate flavor and a moist texture with minimal effort.
• Melted Butter: Adding melted butter enhances the cupcakes' richness and gives them a tender crumb. You can substitute with vegetable oil if you prefer.
• Milk: Using milk adds moisture and helps create a soft, fluffy texture. You can also use almond milk or any non-dairy alternative if you're looking for a substitution.
• Eggs: Eggs are essential for binding the ingredients together and adding structure.

Caramel Ganache Ingredients

• Chocolate Chips: The star of your ganache! Semi-sweet or dark chocolate chips work best for a rich flavor. You can substitute with milk chocolate if you prefer a sweeter taste.
• Heavy Cream: This adds creaminess and helps melt the chocolate chips smoothly. If you need a lighter option, you can use half-and-half, but the texture may be slightly less rich.
• Caramel Ice Cream Topping: This adds a delightful caramel flavor to the ganache and gives it a sweet, buttery richness. You can also make your own caramel sauce if you want a more homemade touch.
• Salt: Just a pinch enhances the flavors and balances the sweetness of the chocolate and caramel. If you love that sweet-salty contrast, you can even use flaky sea salt for a bit of crunch.

Chocolate Frosting Ingredients

• Softened Butter: This is essential for creating a moist and tender cupcake. Make sure it’s at room temperature so it creams well with the sugar. You can substitute with margarine or a dairy-free butter if needed.
• Cocoa Powder: Unsweetened cocoa powder gives these cupcakes their rich chocolate flavor. You can use Dutch-processed cocoa for a deeper taste or regular cocoa if that's what you have on hand.
• Salt: Just a pinch of salt enhances the flavors in your cupcakes and balances the sweetness. You can use sea salt or kosher salt, depending on your preference.
• Milk: This helps to keep the cupcakes moist and adds richness. You can use whole milk for the best flavor or substitute with almond milk or oat milk for a dairy-free option.
• Powdered Sugar: This is used to sweeten the frosting and gives it a smooth texture. If you’re out of powdered sugar, you can blend granulated sugar in a blender until fine, but it may not be as smooth.

Directions

[Step 1] Cupcakes: Beat the cake mix, eggs, milk, and melted butter in a stand mixer or with a hand mixer on medium speed for 30 seconds then 2 minutes on high speed. Add cupcake liners to a cupcake pan and fill them with 3 tablespoons of batter. Bake at 325 degrees for 14-18 minutes until a toothpick inserted in the center comes out clean.

[Step 2] Ganache: Add the chocolate chips to a microwave-safe bowl and pour in the heavy cream. Microwave at 50% power in 30 second intervals, stirring in between, until the chocolate is melted. Add the caramel and salt. Set the ganache aside to thicken up.

[Step 3] Frosting: Whip the softened butter in a mixer until fluffy. Add the cocoa powder and mix again. Mix in the powdered sugar, one cup at a time, adding milk as needed. Beat the frosting until it is light and creamy.

[Step 4] Cupcake Assembly: Use a knife to cut a hole in the center of the cooled cupcakes. Use a ziplock bag with the end cut off to pipe the ganache into the center of each cupcake. Fill a piping bag with frosting and a large star tip to pip the frosting on the cupcakes in a circular motion.

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