Chocolate Caramel Drizzle Cupcakes

Name: Chocolate Caramel Drizzle Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup whole milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1 cup caramel sauce; Sea salt for garnish

Highlighted under: Sugar & Spice Desserts

I absolutely love baking, and these Chocolate Caramel Drizzle Cupcakes have quickly become one of my all-time favorites. Each bite is a perfect blend of rich chocolate and gooey caramel that leaves my taste buds dancing with joy. I enjoy making these for special occasions, as they always impress with their luscious topping and moist interior. Trust me, whether it's a birthday party or a cozy night in, these cupcakes are sure to bring smiles all around. Get ready to indulge in a delightful treat that is both fun to make and eat!

Created by

Lina

Last updated on 2026-02-07T20:30:27.585Z

When I first tried making these cupcakes, I experimented with a few different frosting techniques. I discovered that a simple caramel drizzle on top not only enhances the flavor but also makes for a stunning presentation. You won't believe how five extra minutes in the kitchen can transform a basic cupcake into a show-stopper!

One of my favorite tips is to slightly chill the caramel before drizzling. This way, the caramel hardens just enough to create beautiful, defined lines over the cupcake, making each bite a perfect marriage of chocolate and caramel. It's an unexpected technique that elevates these treats dramatically!

Why You'll Love These Cupcakes
Decadent chocolate cake perfectly complimented by smooth caramel drizzle
Light and fluffy texture that makes every bite irresistible
Visually stunning, perfect for impressing guests at gatherings

Perfecting the Chocolate Batter

Achieving the ideal chocolate batter is crucial for these cupcakes. The combination of all-purpose flour and cocoa powder provides the structural integrity needed for a light yet rich texture. Make sure to sift the cocoa powder to prevent clumps, ensuring a smooth batter. If you're looking for a deeper chocolate flavor, consider using Dutch-processed cocoa powder, which can offer a more pronounced taste and darker color compared to unsweetened cocoa.

In addition to the dry ingredients, the role of boiling water in this recipe is significant. It not only thins out the batter, making it easier to mix, but it also helps to bloom the cocoa powder, enhancing its flavor. Don’t skip this step; adding water just off the boil will create an impressively moist cupcake as the batter locks in steam while baking.

The Art of Caramel Drizzling

When it comes to drizzling caramel, timing is everything. Ensure your caramel sauce is warm but not boiling when you drizzle it over the cooled cupcakes. If it’s too hot, it may run off the sides; too cold and it won’t flow smoothly. For the best consistency, gently warm the caramel on the stove or microwave until it’s pourable. A squeeze bottle can be an excellent tool for more precise drizzling and creates an appealing visual effect.

For an extra touch, consider infusing your caramel with flavors. Adding a splash of bourbon or a sprinkle of espresso powder can elevate the taste profile, complementing the chocolate beautifully. Feel free to play with toppings, too; crushed pretzels or nuts can add a delightful crunch that contrasts with the softness of the cupcake and the gooey caramel.

Ingredients

Cupcake Batter

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Caramel Drizzle

1 cup caramel sauce
Sea salt for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 paper liners.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the egg, milk, oil, and vanilla. Slowly add this mixture to the dry ingredients.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth and well blended.

Bake the Cupcakes

Pour the batter into prepared cupcake liners, filling each about two-thirds full. Bake for 15 minutes or until a toothpick comes out clean.

Cool and Drizzle

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Once cool, drizzle generously with warm caramel sauce and top with a sprinkle of sea salt.

Pro Tips

For an extra touch, consider adding a chocolate ganache topping before the caramel drizzle for an even richer flavor.

Storage Tips

To maintain the freshness of your chocolate caramel drizzle cupcakes, store them in an airtight container at room temperature. They can typically stay fresh for up to three days. If you plan to keep them longer, consider freezing the un-frosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They will stay delicious for up to three months. When ready to enjoy, thaw them in the refrigerator overnight before adding the caramel drizzle.

If you find that the cupcakes have dried out slightly, a drizzle of simple syrup (water and sugar boiled together until dissolved) can help restore moisture. Just apply it gently over the top of the cupcake before adding the caramel to ensure the flavors meld together nicely.

Variations to Try

For those who enjoy the contrast of flavors, try adding a hint of espresso powder to the cupcake batter. Just a teaspoon can enhance the chocolate flavor without overwhelming it, giving the cupcakes a robust depth that pairs wonderfully with caramel. Alternatively, you can swap out traditional caramel sauce for a salted caramel variation to intensify the flavor profile.

If you're looking to cater to dietary restrictions, consider making gluten-free cupcakes by using a 1:1 gluten-free flour blend. Ensure that all other ingredients, especially the baking powder, are gluten-free as well. Also, substituting coconut oil for vegetable oil can add a subtle flavor while maintaining moisture, providing a delightful twist to the finished product.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel works perfectly if you're short on time.

→ Can I freeze these cupcakes?

Yes, they freeze well. Just ensure they're well-wrapped to prevent freezer burn.