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.

Chocolate Salted Caramel Cupcakes on a plate drizzled with caramel and sprinkled with chocolate chips

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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!

 

A bottle of Gold food coloring to make Chocolate Salted Caramel Cupcakes

 

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.

 

Gold cupcake liners to make Chocolate Salted Caramel Cupcakes

 

  • 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.

 

Chocolate Salted Caramel Cupcakes batter in baking cups in a cupcake pan.

 

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.

 

Step on for Salted Caramel Ganache, chocolate chips in a bowl with heavy cream to make Chocolate Salted Caramel 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.

 

Step two to make salted caramel ganache pour caramel into the melted chocolate mixture to make Chocolate Salted Caramel Cupcakes

 

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

 

Step 3 for salted caramel ganache, add salt to the ganache mixture to make  Chocolate Salted Caramel Cupcakes

 

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.

 

Caramel being added to chocolate frosting to make Chocolate Salted Caramel Cupcakes

 

Cupcake Assembly

 

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

 

A knife cutting a hole in the center of a cupcake to make Chocolate Salted Caramel Cupcakes

 

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

 

Chocolate ganache being piped into cupcakes to make Chocolate Salted Caramel Cupcakes

 

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

 

Frosting being piped onto Chocolate Salted Caramel Cupcakes

 

  • 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?

 

Chocolate Salted Caramel Cupcakes sprayed with gold food coloring

 

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:

 

 

Print Recipe
Triple Chocolate Salted Caramel Cupcakes
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.
Course Dessert
Cuisine American
Prep Time 45 Minutes
Servings
Cupcakes
Ingredients
Chocolate Fudge Cupcakes
Salted Caramel Chocolate Ganache
Salted Caramel Chocolate Buttercream
Course Dessert
Cuisine American
Prep Time 45 Minutes
Servings
Cupcakes
Ingredients
Chocolate Fudge Cupcakes
Salted Caramel Chocolate Ganache
Salted Caramel Chocolate Buttercream
Instructions
Chocolate Fudge Cupcakes
  1. Beat together the cake mix, butter, milk and eggs for 1-2 minutes. Place 3 tablespoons of batter in each lined cup of a muffin/cupcake pan. 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. Microwave on 50% power for 30 seconds and stir. Continue for 30 second intervals, stirring in between, until the chocolate is melted.
  2. Stir in the caramel ice cream topping and salt until smooth.
Salted Caramel Chocolate Buttercream
  1. Beat the softened butter until creamy. Add the cocoa powder, caramel ice cream topping and salt. Mix in the powdered sugar, one cup at a time. Add milk as needed to make a creamy consistency.
Cupcake Assembly
  1. Cut and remove the center of each cooled cupcake. Fill each cupcake with Salted Caramel Chocolate Ganache using a zip top bag with the end cut off.
  2. Pipe on the frosting using a Wilton 1M tip or similar in a circular motion.
  3. Decorate as desired.
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