Salted Caramel Chocolate Cupcakes

Published: Jun 1, 2024 · Modified: Jun 1, 2024 by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 64 Comments

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Chocolate ganache and a drizzle of caramel sauce transform these Salted Caramel Chocolate Cupcakes into a decadent treat. They are easy to make, taste fantastic, and are perfect for sharing at any party.

Salted caramel chocolate cupcakes in blue wrappers.

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Caramel Mocha Cupcakes
Why You'll Love This Recipe
Main Ingredients
How To Make Salted Caramel Chocolate Cupcakes
Storage Recommendations
Tips and Tricks
FAQs
More Fun Cupcake Recipes
Recipe

Caramel Mocha Cupcakes

One of my favorite activities on vacation and at home is visiting different coffee shops. I'm obsessed with coffee, so it has become a fun date for my husband and me.

At home, I enjoy turning those specialty coffee drinks into fun cupcakes. That's where these salted caramel mocha brownie cups, pumpkin spice latte cupcakes, and toffee mocha cupcakes came from.

I tried a salted caramel mocha at our local coffee shop, and it was so good. Since then I couldn't stop thinking about the perfect chocolate caramel cupcake. So, of course, I headed to the kitchen to bake a batch topped with my favorite salted caramel buttercream.

Trust me, you will fall head over heels for this dark chocolate cupcake recipe. The rich chocolate glaze and buttercream frosting drizzled with more caramel take them over the top in the best possible way!

Why You'll Love This Recipe

They are easy to make and decorate. Unlike other cupcakes (like our cookies and cream cupcakes) with extra steps, these can be baked and frosted in less than an hour.
Each cupcake is soft and moist. Our extra ingredients transform a simple box mix into a delicious bakery-style dessert.
They are topped with the fluffiest salted caramel frosting! Sea salt balances out the sweetness and intensifies the caramel flavor. Chocolate and caramel is an amazing contrasting flavor combination. It's truly a match made in heaven!

Main Ingredients

Three chocolate cupcakes with caramel frosting on a plate.

These mocha cupcakes come together quickly when you use a doctored-up cake mix. A few extra ingredients give them a semi-homemade flair.

Dark Chocolate Cake Mix: This is an easy shortcut recipe because it uses a box mix. You will also need eggs and oil. If you have a homemade recipe you love, feel free to use it.
Instant Chocolate Fudge Pudding Mix: Adding a dry pudding mix to the batter makes the moistest cupcakes. Make sure you buy instant pudding!
Coffee: Brew extra coffee in the morning, then let it cool before using it instead of water.
Chocolate Ganache: A mixture of heated heavy cream and dark chocolate chips melts into the silkiest chocolate topping.
Salted Caramel Frosting: Caramel ice cream topping and coarse sea salt add a sweet and salty flavor to the buttercream.
Extra Toppings: A drizzle of caramel sauce and a chocolate-covered coffee bean add a fun and delicious look.

How To Make Salted Caramel Chocolate Cupcakes

A chocolate cupcake topped with salted caramel frosting on a blue plate.

These chocolate caramel cupcakes are easy to make and always a crowd-pleaser. You can transform a box mix into an over-the-top dessert with just a few simple steps.

Make the cake batter. In a large bowl, combine chocolate cake mix, dry instant chocolate fudge pudding, eggs, vegetable oil, and cooled coffee. Beat until thick and fluffy.
Fill cupcake liners. Place 24 paper liners in a muffin pan and evenly spoon the cupcake batter into them. Bake the cupcakes and then let them cool completely on a wire rack.
Add chocolate ganache. Stir together dark chocolate chips and heated heavy whipping cream until smooth and creamy. Let it cool for a few minutes then spoon the melted chocolate onto the tops of the cupcakes.
Top with frosting. Use a piping bag and icing tip 1M to swirl the rich salted caramel frosting on the cupcakes.

BruCrew Tip: Add salted caramel sauce and chocolate-covered coffee beans to make this chocolate treat extra special.

Storage Recommendations

On the Counter - Keep your delicious cupcakes in an airtight container at room temperature for 1-2 days.

In the Refrigerator - Store the frosted cupcakes in an airtight container in your fridge for 5-6 days.

In the Freezer - Wrap unfrosted cupcakes in plastic wrap and place them in a freezer-safe bag. Freeze for 2-3 months. Thaw before frosting and serving.

Chocolate cupcakes in blue wrappers on a blue plates.

Tips and Tricks

Use room-temperature ingredients for the fluffiest cupcakes.
Do not overmix the batter. Too much movement and mixing will produce tough baked goods.
Use a cookie or ice cream scoop to fill liners easily and to keep them even.
Press a Hershey's caramel kiss into the center of each cupcake for a fun, hidden caramel filling.
Completely cool the cupcakes before adding frosting.
Set your unsalted butter out beforehand to soften before making the frosting.
Switch things up by trying dark chocolate frosting or smooth vanilla buttercream for a delightful twist.

FAQs

Can you taste the coffee in these cupcakes?

You won't taste the coffee in these cupcakes; adding coffee to chocolate baked goods enhances the chocolate flavor.

Can these cupcakes be made ahead of time?

Make these frosted cupcakes 1-2 days beforehand and store them in a tightly sealed container. Drizzle with the extra caramel just before serving.

Frosted chocolate cupcakes on different plates.

More Fun Cupcake Recipes

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