These decadent Salted Caramel Lava Cupcakes are a sweet and salty dream come true! Soft chocolate cupcakes with a molten caramel center, topped with a smooth caramel frosting and a sprinkle of sea salt—each bite is pure indulgence.
Ingredients
For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Caramel Filling:
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
For the Caramel Frosting:
1/2 cup unsalted butter, softened
1/2 cup caramel sauce (store-bought or homemade)
2 cups powdered sugar
1/4 teaspoon sea salt, plus extra for garnish
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, combine the melted butter and sugar, mixing until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
3. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Caramel Filling:
In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Let cool slightly.
5. Fill the Cupcakes:
Once the cupcakes have cooled, use a small spoon or a cupcake corer to create a hole in the center of each cupcake. Fill each hole with the warm caramel filling.
6. Make the Caramel Frosting:
In a large bowl, beat the softened butter until creamy. Add the caramel sauce and continue beating until smooth.
Gradually add the powdered sugar and sea salt, mixing until fluffy and well combined.
7. Frost the Cupcakes:
Pipe or spread the caramel frosting onto the filled cupcakes. Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt.
Tips:
For a more decadent treat, drizzle melted chocolate over the frosted cupcakes.
Serve slightly warm to enjoy the molten caramel center!
