Chocolate Cupcakes with a Buttery Caramel Filling

Remember the Cookie Pie Week I did last month? The week where I released three different cookie pie recipes? Well this month I’m doing another week filled with one baked treat…. Cupcakes. Welcome to Cupcake Week!

**Photos and post updated 2020** Original post 2016.

This is one of my favourite cupcake recipes and the combination of the rich chocolate cupcakes with a sweet and creamy caramel filling. Chocolate Cupcakes with a Buttery Caramel Filling. These chocolate cupcakes are my go to recipe because they turn out rich and chocolatey, moist and fluffy and melt-in-your-mouth Every. Single. Time. They are then filled with my favourite buttery caramel recipe and topped with a rich chocolate frosting.

I have posted about all these components separately on this blog here, here and here but I have never posted about this combination or explained how much I really love these and how much YOU will too! Click the above links to be taken to each post if you want a more in depth look at how to make each component.

Oh, just look at that gorgeous filling!

I hope you enjoy these Chocolate Cupcakes with a Caramel Filling  and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

Print Recipe

5 from 1 vote

Chocolate Cupcakes with a Buttery Caramel Filling

These chocolate cupcakes are my go to recipe because they turn out rich and chocolatey, moist and fluffy and melt-in-your-mouth Every. Single. Time. They are then filled with my favourite buttery caramel recipe and topped with a rich chocolate frosting.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Buttery Caramel Filling, Caramel Cupcakes, Caramel Filled Cupcakes, Chocolate Cupcakes, Chocolate Cupcakes with Caramel Filling

Servings: 12 Cupcakes

Calories: 342kcal

Author: Emma Burton

Ingredients

Cupcakes;

• 110 g Butter, Softened (1/2 Cup)
• 1 Cup Caster Sugar
• 2 Large Eggs
• 1/2 tsp Vanilla Extract
• 1/2 Cup Cocoa
• 1 Cup Boiling Water
• 1 and 1/3 Cups All Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder

Buttery Caramel;

• 1/2 Tin Sweetened Condensed Milk (200g)
• 20 g Butter (2 Tbsp.)
• 1/4 Cup Golden Syrup (Or Brown Sugar)

Frosting;

• 250 g Icing Sugar
• 20 g Butter, Softened (2 Tbsp.)
• 1/4 Cup Cocoa
• 2 Tbsp. Cream or Milk

Instructions

• Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.

Cupcakes;

• Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
• Cream the butter and sugar together.
• Add eggs one at a time, beating well after each addition.
• Mix the flour, baking soda and baking powder together.
• With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
• Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
• Place them on a tray to cool completely.

Buttery Caramel;

• Place the ingredients in a saucepan over a medium heat.
• Stir and wait for the butter and brown sugar to dissolve.
• Bring it nearly to the boil then remove from the heat. Allow it to cool a little before filling your cupcakes.

Frosting;

• Beat the softened butter until creamy.
• Add cocoa and cream or milk and beat.
• Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more cream until it is the right consistency.
• Place the icing in a piping bag and pipe how ever you wish.

Notes

Tip: Use the end of a wooden spoon to press the centre of the cupcakes in to make a hole for your filling.

Nutrition

Calories: 342kcal