Chocolate Caramel Swirl Cupcakes
Chocolate Caramel Swirl Cupcakes
Ingredients
For the Chocolate Cupcakes
- 3/4 cup cocoa powder, unsweetened
- 1/2 cup semi-sweet chocolate chips, optional, for richer chocolate base
- 3/4 cup hot water
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Buttercream
- 1 cup unsalted butter, softened (2 sticks)
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup salted caramel sauce
- 2 tablespoons heavy cream, as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Caramel Drizzle
- 1/4 cup salted caramel sauce
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the cocoa powder and semi-sweet chocolate chips (if using). Pour the hot water over them and stir with a spoon until the chocolate is melted and a smooth, dark chocolate liquid forms. Set aside to cool slightly.
⏱️ 5 min
- 3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
⏱️ 3 min
- 4
Pour the cooled chocolate liquid into the bowl with the dry ingredients. Whisk until just combined.
⏱️ 2 min
- 5
Add the large eggs, vegetable oil, and vanilla extract to the batter. Whisk again until the mixture is smooth and well combined, being careful not to overmix.
⏱️ 3 min
- 6
Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 5 min
- 7
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Do not open the oven door during the first 15 minutes of baking.
⏱️ 22 min•🌡️ 350
- 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are fully cooled before frosting.
⏱️ 30 min
- 9
While the cupcakes cool, prepare the salted caramel buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the 1/2 cup salted caramel sauce, 2 tablespoons heavy cream, vanilla extract, and salt. Beat on medium-high speed until the buttercream is smooth, creamy, and light. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.
⏱️ 7 min
- 11
Prepare the chocolate ganache. Place the semi-sweet chocolate chips in a small heatproof bowl. Heat the 1/4 cup heavy cream in a small saucepan or microwave until simmering. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
⏱️ 5 min
- 12
Once cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a star tip. Pipe a generous swirl of buttercream onto each cupcake, creating an elegant rosette pattern.
⏱️ 7 min
- 13
Using a spoon or a small squeeze bottle, drizzle the chocolate ganache in a crisscross or swirl pattern over the buttercream on each cupcake.
⏱️ 5 min
- 14
Finally, drizzle the 1/4 cup salted caramel sauce over the chocolate ganache. Sprinkle with flaky sea salt for garnish. Serve immediately or store in an airtight container.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Caramel Swirl Cupcakes
Ingredients
For the Chocolate Cupcakes
- 3/4 cup cocoa powder, unsweetened
- 1/2 cup semi-sweet chocolate chips, optional, for richer chocolate base
- 3/4 cup hot water
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Buttercream
- 1 cup unsalted butter, softened (2 sticks)
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup salted caramel sauce
- 2 tablespoons heavy cream, as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Caramel Drizzle
- 1/4 cup salted caramel sauce
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the cocoa powder and semi-sweet chocolate chips (if using). Pour the hot water over them and stir with a spoon until the chocolate is melted and a smooth, dark chocolate liquid forms. Set aside to cool slightly.
⏱️ 5 min - 3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
⏱️ 3 min - 4
Pour the cooled chocolate liquid into the bowl with the dry ingredients. Whisk until just combined.
⏱️ 2 min - 5
Add the large eggs, vegetable oil, and vanilla extract to the batter. Whisk again until the mixture is smooth and well combined, being careful not to overmix.
⏱️ 3 min - 6
Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 5 min - 7
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Do not open the oven door during the first 15 minutes of baking.
⏱️ 22 min•🌡️ 350 - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are fully cooled before frosting.
⏱️ 30 min - 9
While the cupcakes cool, prepare the salted caramel buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Once all sugar is incorporated, add the 1/2 cup salted caramel sauce, 2 tablespoons heavy cream, vanilla extract, and salt. Beat on medium-high speed until the buttercream is smooth, creamy, and light. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.
⏱️ 7 min - 11
Prepare the chocolate ganache. Place the semi-sweet chocolate chips in a small heatproof bowl. Heat the 1/4 cup heavy cream in a small saucepan or microwave until simmering. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
⏱️ 5 min - 12
Once cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a star tip. Pipe a generous swirl of buttercream onto each cupcake, creating an elegant rosette pattern.
⏱️ 7 min - 13
Using a spoon or a small squeeze bottle, drizzle the chocolate ganache in a crisscross or swirl pattern over the buttercream on each cupcake.
⏱️ 5 min - 14
Finally, drizzle the 1/4 cup salted caramel sauce over the chocolate ganache. Sprinkle with flaky sea salt for garnish. Serve immediately or store in an airtight container.
⏱️ 3 min