Salted Caramel Chocolate Cupcakes with Gooey Caramel Filling

Dark chocolate cake with a gooey salted caramel center, topped with a decadent dark chocolate frosting—these cupcakes combine deep chocolate flavor with a touch of sea salt for balance.

Ingredients

Instructions

Chocolate Cupcakes

1. Preheat the oven to 350°F and line a muffin pan with cupcake liners.
2. In a large bowl, combine the cake mix, eggs, melted butter and water. Beat on low for one minute, then on high for one minute to incorporate and aerate the batter.
3. Divide the batter evenly among the liners, filling each about two-thirds full. Bake according to the cake mix guidance or until a toothpick comes out clean. Cool completely before filling.
4. Use a paring knife to carve a small cone-shaped hole (about 3/4 inch deep) from the center of each cupcake. Reserve the removed cake pieces if you like for crumbs or tasting.

Salted Caramel Filling

1. In a heavy saucepan over high heat, combine the sugar, 2/3 cup water and corn syrup. Swirl the pan occasionally until the sugar dissolves and the syrup is clear. Attach a candy thermometer to the pan side.
2. Bring the mixture to a boil. Wash down the pan sides with a wet pastry brush if crystals form. Continue boiling, gently swirling the pan, until the caramel reaches about 360°F and achieves a deep amber color.
3. Remove from heat and, very carefully, pour in the warm heavy cream. The mixture will bubble and spatter—stir with a wooden spoon until smooth. Stir in the sea salt to taste.
4. Use the caramel while warm and pourable. If it begins to thicken, reheat gently until it loosens.
5. Spoon 3–4 teaspoons of warm caramel into each hollowed cupcake and sprinkle a pinch of sea salt over each filling.

Dark Chocolate Frosting

1. Whisk the cocoa powder into the boiling water until dissolved and smooth.
2. With an electric mixer on medium-high, beat the butter, confectioners’ sugar and a pinch of salt until pale and fluffy.
3. Reduce the mixer speed to low and add the melted, cooled chocolate, mixing until combined. Gradually beat in the cocoa mixture until the frosting is smooth and even.
4. Fit a pastry bag with a medium star tip and pipe the frosting onto each filled cupcake. Garnish with a small sprinkle of sea salt if desired.
5. Store cupcakes at room temperature in an airtight container. If you need to store the frosting separately, refrigerate up to five days or freeze up to one month; bring to room temperature and re-beat before using.