Gooey Salted Caramel Cupcakes

These gooey salted caramel cupcakes are my kind of sweet indulgence—soft, rich, and dripping with golden caramel. Each bite hits that perfect balance of sweet and salty that keeps you coming back for more. The centers stay warm and gooey, just the way I like them.

I love how the caramel melts into the cupcake, making it extra moist and full of flavor. The frosting adds a creamy, buttery finish that ties it all together. It’s the kind of treat that makes any day feel special.

They’re perfect for parties, holidays, or those days when you just want something cozy and sweet. Every batch disappears fast, and honestly, I never mind making more.

Why You’ll Love This Recipe

• Gooey Caramel Center: Each cupcake has a hidden pocket of salted caramel that oozes out with every bite.
• Rich Chocolate Base: The cocoa powder creates a deep, chocolatey flavor that pairs perfectly with sweet caramel.
• Bakery-Quality Results: These cupcakes look and taste like they came from a fancy bakery.
• Make-Ahead Friendly: Bake the cupcakes a day ahead and frost them when ready to serve.
• Crowd-Pleaser: The sweet and salty combination wins over everyone.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: About 40 minutes (plus cooling time)

Servings: This recipe makes 12 regular-sized cupcakes. Planning a party? Double the batch and use two muffin tins.

Difficulty: Easy enough for beginners. The steps are simple, and the results always impress.

Required Kitchen Tools

• Muffin tin
• Paper cupcake liners
• Mixing bowls (medium and large)
• Electric mixer or whisk
• Measuring cups and spoons
• Piping bag (optional, for frosting)
• Toothpick or cake tester

Ingredients

These cupcakes bring together simple pantry staples with a touch of homemade caramel magic. The chocolate base is moist and tender, while the caramel filling and frosting add sweetness and a hint of sea salt. Here’s everything you’ll need:

For the Chocolate Cupcakes:

• Flour: All-purpose flour creates the perfect cupcake structure.
• Sugar: Granulated sugar adds sweetness and helps keep the cupcakes moist.
• Cocoa Powder: Use good-quality cocoa for rich chocolate flavor.
• Baking Powder and Baking Soda: These help the cupcakes rise and stay light.
• Salt: A pinch balances the sweetness.
• Milk: Adds moisture and tenderness to the batter.
• Vegetable Oil: Keeps the cupcakes extra moist.
• Egg: Binds everything together.
• Vanilla Extract: Enhances all the other flavors.
• Boiling Water: Makes the batter thin but creates incredibly moist cupcakes.

For the Salted Caramel Buttercream:

• Butter: Use unsalted butter at room temperature.
• Powdered Sugar: Creates a smooth, sweet frosting.
• Heavy Cream: Adds richness and helps achieve the perfect consistency.
• Salted Caramel Sauce: The star ingredient that brings everything together.
• Sea Salt: A sprinkle on top balances the sweetness perfectly.

Variations for Gooey Salted Caramel Cupcakes

• Add Chocolate Chips: Fold mini chocolate chips into the batter for extra chocolate goodness.
• Try Different Caramel: Use store-bought caramel sauce if you’re short on time.
• Make Them Mini: Use a mini muffin tin and adjust baking time to 10-12 minutes.
• Add Nuts: Top with chopped pecans or walnuts for crunch.
• Use Different Frosting: Try cream cheese frosting if you prefer something tangy.

How to Make Gooey Salted Caramel Cupcakes Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350°F. Line a muffin tin with paper liners. This keeps the cupcakes from sticking and makes cleanup easy.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined so the leavening agents distribute evenly.

3. Combine the Wet Ingredients

In a large bowl, mix together milk, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and the egg is fully incorporated.

4. Make the Batter

Add the dry ingredients to the wet ingredients. Stir gently until just combined. Slowly pour in the boiling water while stirring. The batter will be very thin, but this is correct. This thin batter creates incredibly moist cupcakes.

5. Fill and Bake

Pour the batter into the prepared liners, filling each about two-thirds full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

6. Add the Caramel Center

Once the cupcakes are cool, use a small knife or cupcake corer to cut out a small hole in the center of each cupcake. Fill each hole with about a teaspoon of salted caramel sauce. You can save the cut-out pieces to snack on or discard them.

7. Make the Frosting

Beat the softened butter with an electric mixer until creamy and smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add heavy cream and salted caramel sauce. Beat on high speed for 2-3 minutes until the frosting is light and fluffy.

8. Frost the Cupcakes

Transfer the frosting to a piping bag fitted with your favorite tip, or simply spread it on with a knife. Swirl the frosting generously on top of each cupcake. Drizzle extra caramel sauce over the top and finish with a small sprinkle of sea salt.

Serving and Decoration

How to Serve Gooey Salted Caramel Cupcakes:

These cupcakes are beautiful on their own, but you can make them even more special with these ideas:

• Drizzle Extra Caramel: Add more salted caramel sauce just before serving for an extra gooey experience.
• Add Caramel Shards: Make caramel decorations by letting caramel harden on parchment paper, then breaking it into pieces.
• Serve with Ice Cream: Pair with vanilla ice cream for an over-the-top dessert.
• Display on a Cake Stand: Arrange the cupcakes on a pretty stand for parties.
• Dust with Cocoa: A light dusting of cocoa powder adds an elegant finishing touch.

Storing Gooey Salted Caramel Cupcakes

• Room Temperature: Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep them in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost before serving.

Tips and Tricks for Success

• Don’t Overmix: Stir the batter just until the ingredients come together. Overmixing can make cupcakes tough.
• Use Room Temperature Ingredients: This helps everything blend smoothly and creates a better texture.
• Test for Doneness: Insert a toothpick in the center. It should come out clean or with just a few moist crumbs.
• Cool Completely Before Filling: Warm cupcakes will make the caramel too runny.
• Make Your Own Caramel: Homemade salted caramel tastes amazing, but store-bought works great too.
• Adjust Salt to Taste: Start with a small sprinkle of sea salt on top and add more if you like things saltier.

Nutrition

Nutrient	Per Cupcake
Calories	380
Total Fat	18g
Saturated Fat	9g
Cholesterol	55mg
Sodium	240mg
Total Carbohydrates	52g
Dietary Fiber	2g
Sugars	38g
Protein	4g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Gooey Salted Caramel Cupcakes FAQs

Can I use store-bought caramel sauce? Yes! Store-bought salted caramel sauce works perfectly and saves time.

Why is my batter so thin? The thin batter is normal. The boiling water creates a very liquid batter, but it bakes into incredibly moist cupcakes.

Can I make these ahead of time? Yes. Bake the cupcakes a day ahead and store unfrosted. Frost them the day you plan to serve.

How do I know when the cupcakes are done? Insert a toothpick in the center. It should come out clean or with just a few moist crumbs attached.

Can I freeze these cupcakes? Freeze unfrosted cupcakes for up to 3 months. Thaw completely before filling and frosting.