Chocolate Cupcakes with Caramel Filling

These Chocolate Cupcakes with caramel filling are too delicious to pass up - so grab a napkin and bite into one! The cupcakes consist of a dark chocolate cake, a gooey caramel center and a rich fudge topping.

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What I like about this recipe

Filled cupcakes offer an unexpected surprise when bitten into. Additionally, filling cupcakes adds to the texture of what could otherwise be a boring cupcake. The soft caramel filling and fudgy icing make this treat extra special.

Ingredients

This recipe requires a few more ingredients than your 'standard' cupcake. You will need:

For the cupcake and filling:

• All-purpose flour, granulated sugar, cornstarch, baking soda, baking powder and salt
• Eggs
• Canola or vegetable oil
• Brewed coffee (cooled). You may use water in place of the coffee if preferred.
• Caramel filling: you may make your own or purchase a brand you like.

For the fudge icing:

• Bittersweet chocolate
• Unsalted butter
• Light corn syrup
• Heavy cream

The fudge icing will require an hour or two to set-up before you can pipe with it. I usually make my icing before baking the cupcake. It will then be ready when it is time to assemble the cupcakes.

How to fill a cupcake

There are many ways to fill a cupcake but my favorite is to use an apple corer. Simply insert the corer three-quarters of the way into the baked cupcake, twist and pull out the center. You will have a decent size hole to pipe or spoon the caramel into.

I like to use a caramel sauce to fill the cupcakes, but if preferred, you can use a thicker caramel.

FAQs

I hope you enjoy these caramel filled cupcakes as much as my family and friends do!

📋 Recipe

Chocolate Cupcakes with Caramel Filling

These rich chocolate cupcakes are stuffed with a gooey caramel filling and topped off with a rich fudge icing.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling time: 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 24 Cupcakes

Calories 322 kcal

Equipment

• 1 Electric mixer note - may also make cupcakes by hand using a spatula or wire whisk
• Cupcake Pans recipe makes 24 cupcakes
• Cupcake Liners
• Bowls, measuring cups and spoons
• Silicone spatula

Ingredients

 

US CustomaryMetric

 

1x2x3x

Chocolate Cupcakes

• ¾ Cup Cocoa Powder Unsweetened & Dutch processed
• 2 Cups All Purpose Flour
• 2 Cups Granulated Sugar
• 2 Tablespoons Corn Starch
• 1 teaspoon Salt
• 2 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¾ Cup Vegetable or Canola Oil
• 4 Large Eggs Room temperature
• 1 ¼ Cup Brewed Coffee May substitute water

Fudge Icing

• 1 Cup Heavy Cream
• ¼ Cup Light Corn Syrup
• 12 Ounces Bittersweet Chocolate, chopped into chunks
• 6 Tablespoons Unsalted Butter Softened

Caramel

• ½ Cup Caramel Sauce, store bought or homemade

Instructions

 

Cupcakes

• Preheat oven to 350℉ (180℃)
• Line the cupcake pans with liners.
• Combine flour, cocoa powder, sugar, cornstarch, salt, baking powder and baking soda in a large mixing bowl. Note - sift flour and cocoa powder if lumpy
  ¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 1 teaspoon Salt, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda
• Add oil and eggs to mixing bowl. Mix until well combined.
  ¾ Cup Vegetable or Canola Oil, 4 Large Eggs
• Slowly pour brewed coffee into bowl while continuing to mix, scraping sides of bowl occasionally. The batter should be smooth.
  1 ¼ Cup Brewed Coffee
• Scoop batter into the cupcake liners until ⅔ full.
• Bake for 18 - 20 minutes, or until cupcakes are fully risen and a toothpick inserted in the center of the cupcakes comes out clean.
• Place cupcakes on a rack and allow to cool completely before filling and icing.

Fudge Icing

• Place chocolate in a heat-resistant bowl.
  12 Ounces Bittersweet Chocolate, chopped into chunks
• Combine cream and corn syrup and bring to a low boil.
  1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
• Pour cream/corn syrup over chocolate.
• Let stand 2 – 3 minutes, then whisk until smooth.
• Add softened butter and stir until smooth.
  6 Tablespoons Unsalted Butter
• Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately 45 minutes)

Cupcake Assembly

• Place an apple corer in the middle of each cupcake, press down about ⅔ into the cupcake, twist and remove the core of the cupcake.
• Fill the hollowed center of the cupcake with caramel sauce.
  ½ Cup Caramel Sauce, store bought or homemade
• Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice. Optional: drizzle caramel over fudge frosting.

Video

Nutrition

Calories: 322kcalCarbohydrates: 42gProtein: 2gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 200mgPotassium: 112mgFiber: 1gSugar: 31gVitamin A: 238IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg

Keyword caramel filled cupcakes, filled cupcakes, fudge icing

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