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If you love a dessert that perfectly balances rich chocolate with a luscious, buttery twist, then this Gooey Salted Caramel Cupcakes Recipe is going to become your new obsession. Each cupcake delivers moist, tender crumb infused with deep cocoa notes, wrapped around a molten core of silky salted caramel that oozes with every bite. Topped with dreamy cream cheese frosting, these cupcakes create that unbeatable combo of sweet and salty, soft and gooey—making them an irresistible treat for any occasion.
Ingredients You’ll Need
The magic of this Gooey Salted Caramel Cupcakes Recipe lies in its simple yet essential ingredients. Each one plays a specific role, ensuring your cupcakes come out perfectly tender, flavorful, and decadently gooey.
- All-Purpose Flour: The structural base that gives the cupcakes just the right crumb and texture.
- Granulated Sugar: Adds sweetness and helps create that tender crumb.
- Brown Sugar: Brings moisture and a subtle caramel flavor to enhance the overall taste.
- Cocoa Powder: Delivers rich chocolate intensity and deep color.
- Unsalted Butter: Adds richness and moisture, making each bite melt-in-your-mouth.
- Eggs: Bind the ingredients and provide structure and richness.
- Milk: Lightens the batter for a fluffy, tender cupcake.
- Vanilla Extract: Elevates flavors with its warm, aromatic notes.
- Salted Caramel Sauce: The star gooey center that makes these cupcakes unforgettable.
- Cream Cheese Frosting: Adds a tangy, creamy finish that complements the sweet cupcakes perfectly.
How to Make Gooey Salted Caramel Cupcakes Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. Then, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. This ensures your dry ingredients are evenly distributed, which is key to a consistent cupcake texture.
Step 2: Cream the Butter and Sugars
In a separate bowl, cream the softened unsalted butter until it’s fluffy and smooth. Gradually add in both sugars and beat well. This step is crucial for incorporating air, which helps the cupcakes rise beautifully.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to blend smoothly. Stir in the vanilla extract, which brings out the sweetness and balances the deep cocoa flavor.
Step 4: Mix in Milk
Pour the milk gradually into the wet mixture, stirring until just combined. This addition keeps your cupcakes tender and moist without weighing down the batter.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet one. Avoid overmixing to keep the cupcakes light and airy while ensuring everything is just blended.
Step 6: Layer the Batter and Caramel
Spoon half of the batter evenly into the cupcake liners. Add a generous dollop of salted caramel sauce in the center of each, then carefully cover with the remaining batter to seal that gooey core inside.
Step 7: Bake and Cool
Bake for 18 to 20 minutes until a toothpick inserted around the edges (avoiding the caramel center) comes out clean. Let the cupcakes cool completely before frosting so the cream cheese frosting stays smooth and creamy.
How to Serve Gooey Salted Caramel Cupcakes Recipe
Garnishes
Once frosted, you can sprinkle a pinch of flaky sea salt or drizzle a little extra salted caramel sauce over the top to add an eye-catching finish and an extra punch of flavor that complements the cupcake perfectly.
Side Dishes
These cupcakes are a fantastic dessert pairing with a cold glass of milk or a rich cup of coffee. For something more decadent, serve alongside vanilla ice cream or fresh berries to brighten up the flavors.
Creative Ways to Present
Consider serving these cupcakes in a rustic wooden box or on a tiered cake stand for parties. Wrapping them individually with a ribbon or placing a small caramel drizzle stick in each could also elevate the presentation and make serving a breeze.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days to keep them fresh and moist. If your room is warm, refrigerate to preserve the cream cheese frosting, but bring cupcakes to room temperature before enjoying.
Freezing
To freeze, wrap each cupcake individually in plastic wrap and place in an airtight container or freezer bag. They freeze beautifully for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you want to enjoy these cupcakes warm, microwave them for about 10-15 seconds after thawing, just enough to soften the gooey caramel inside without melting the frosting completely. They taste heavenly warm!
FAQs
Can I use salted butter instead of unsalted butter in this recipe?
Unsalted butter is preferred for precise control over salt levels, but you can use salted butter if that’s what you have. Just reduce or omit the added salt in the dry ingredients to keep the flavor balanced.
Is there a way to make these cupcakes dairy-free?
Absolutely! Substitute dairy butter for a plant-based alternative and use a non-dairy milk like almond or oat milk. For the cream cheese frosting, look for dairy-free cream cheese varieties to keep the same creamy texture.
Can I make the salted caramel sauce from scratch?
Yes! Homemade salted caramel is a great option to tailor the sweetness and saltiness exactly to your liking. Just be sure to cool it before adding to the cupcake batter to prevent melting it prematurely.
How can I avoid the caramel sinking to the bottom?
Adding the caramel in the middle of the batter and covering it with the remaining batter helps trap it in the center. If the batter is too thin, chilling it briefly before baking can also help keep the caramel suspended.
What’s the best way to pipe the cream cheese frosting?
Use a piping bag fitted with a star tip for a classic swirl effect. This not only looks beautiful but also ensures you get just the right amount of frosting in every bite.
Final Thoughts
There’s something truly magical about this Gooey Salted Caramel Cupcakes Recipe that makes it a standout in any dessert lineup—moist, chocolatey cupcakes with an irresistible caramel surprise at their heart. I can’t wait for you to try it and experience that perfect balance of flavors and textures that keeps everyone coming back for more. Give it a go, and I promise these cupcakes will become an instant favorite in your recipe collection!
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Print
Gooey Salted Caramel Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Gooey Salted Caramel Cupcakes featuring a rich chocolate base swirled with luscious salted caramel sauce and topped with smooth cream cheese frosting. Perfectly moist and decadently sweet, these cupcakes offer a balanced blend of chocolate and caramel flavors ideal for any celebration or indulgent treat.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Filling
- 1/2 cup salted caramel sauce
Frosting
- 1 cup cream cheese frosting (store-bought or homemade)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined for a uniform chocolate base.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter until light and fluffy. Gradually add the granulated and brown sugars, continuing to mix well to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Combine Milk: Gradually pour in the milk while mixing, ensuring the batter becomes smooth and well-blended.
- Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet batter, being gentle not to overmix to keep the cupcakes light and airy.
- Assemble Cupcakes: Spoon half of the batter evenly into the cupcake liners. Add a dollop of salted caramel sauce into the center of each, then cover with the remaining batter to encase the caramel fully.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool and Frost: Allow the cupcakes to cool completely in the pan set on a wire rack before generously topping them with cream cheese frosting for a smooth, tangy finish.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you prefer less gooey cupcakes, reduce the salted caramel filling slightly.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a homemade twist, try making your own salted caramel sauce.
- Store cupcakes in an airtight container refrigerated for up to 3 days.
