These chocolate caramel cupcakes are moist, filled with caramel, and topped with the most delicious caramel buttercream! It's truly a match made in heaven.
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.
If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.
To make gluten-free chocolate caramel cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.
They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they're thawed.
The caramel can also be made up to a month in advance. Store it in the fridge in an airtight container. When you're ready to use it, heat it in 10-second intervals until it reaches the right consistency to fill and drizzle over the cupcakes.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn't require any mixing after it's thawed.