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 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup granulated sugar; 6 tbsp unsalted butter; 1/2 cup heavy cream; 1/4 tsp sea salt

Highlighted under: Baking & Desserts

I love baking these Chocolate Caramel Drizzle Cupcakes because they always seem to impress friends and family. The rich chocolate batter is so moist and decadent, while the silky caramel drizzled on top brings an irresistible sweetness. Every bite is a delightful balance of flavors, and I often find myself sneaking a cupcake before the party starts! Plus, they're surprisingly easy to make, and I can whip them up in no time, making them a perfect treat for any occasion.

Created by

Emily

Last updated on 2026-02-07T21:50:28.110Z

Baking these Chocolate Caramel Drizzle Cupcakes has become a cherished tradition for me. The combination of rich chocolate and buttery caramel creates an indulgent treat that never fails to draw compliments. I’ve experimented with various caramel techniques, but letting it cool slightly before drizzling ensures it maintains a beautiful flow without being too runny.

From choosing high-quality cocoa powder to the careful execution of the caramel drizzle, each step plays a vital role in achieving the perfect cupcake. Remember, a secret ingredient like a dash of sea salt in the caramel can elevate the flavor even more, making each bite truly divine.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Mastering the Cupcake Technique

Achieving the perfect chocolate cupcake requires not just good ingredients but also precision in mixing. After combining the wet and dry ingredients, be careful not to overmix the batter. This can lead to dense cupcakes that lose their airy texture. Aim for just enough mixing until you can no longer see dry flour; it’s okay if a few small lumps remain.

Additionally, let’s talk about oven temperature and position. Always ensure your oven is preheated to 350°F (175°C) before baking. Placing the cupcake tray in the center of the oven promotes even heat distribution. If you notice that your cupcakes rise unevenly, consider rotating the tray halfway through baking to ensure they cook uniformly.

Understanding the Caramel Drizzle

Making caramel can be tricky, but watching for the color change is the key. When melting the sugar, keep a close eye on it as it transitions from clear to a golden hue and eventually to a deep amber. If it darkens too quickly, lower the heat to prevent burning. If your caramel seizes or crystallizes, add a splash of water and gently reheat to smooth it out.

Once your caramel is ready, letting it cool slightly before drizzling helps maintain its shape on the cupcakes. If you find the caramel too thick after cooling, warm it gently on low heat to loosen it up a bit prior to drizzling. This caramel drizzle not only sweetens your cupcakes but also adds a glossy finish that elevates their presentation.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup milk

For the Caramel Drizzle

1 cup granulated sugar
6 tbsp unsalted butter
1/2 cup heavy cream
1/4 tsp sea salt

Instructions

Instructions

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix melted butter, eggs, vanilla, and milk, then combine with the dry ingredients until just mixed.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.

Prepare the Caramel Drizzle

In a medium saucepan, melt sugar over medium heat, stirring constantly until it becomes a deep amber color. Add butter and stir until melted, then slowly add heavy cream and salt. Stir until smooth. Let cool slightly before drizzling.

Drizzle and Serve

Once cupcakes are completely cool, drizzle the caramel over the top. Allow the drizzle to set for a few minutes before serving.

Pro Tips

For an extra touch, sprinkle some flaked sea salt on top of the caramel drizzle to enhance the flavors.

Ingredient Substitutions

If you're looking for a dairy-free alternative, swapping unsalted butter for coconut oil and using non-dairy milk will work well. This change still yields a rich texture without compromising flavor. For the heavy cream in the caramel drizzle, full-fat coconut cream can provide a similar creaminess while maintaining the caramel's luscious feel.

Those who want to reduce sugar can try using a natural sweetener like honey or maple syrup in the cupcake batter. However, keep in mind that liquid sweeteners might slightly alter the texture, so you may need to adjust the flour proportion accordingly.

Storage and Make-Ahead Tips

If you're planning to make these cupcakes ahead of time, they can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze the cooled cupcakes without the caramel drizzle. Place them in a single layer in a freezer-safe container for up to three months. To enjoy, simply thaw them in the fridge overnight.

When ready to serve, whip up a fresh batch of caramel drizzle for a delightful finishing touch. This adds an impressive element and prevents any sogginess from sitting too long, giving you a fresh taste experience with each bite of your chocolate caramel cupcakes.

Questions About Recipes

→ Can I use dark chocolate instead of cocoa powder?

Absolutely! Just ensure to adjust the sugar accordingly, as dark chocolate can be bittersweet.

→ What’s the best way to store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I make the caramel in advance?

Yes, you can make the caramel a day ahead. Just reheat slightly to make it pourable.

→ How can I make these cupcakes gluten-free?

Substituting all-purpose flour with a gluten-free blend should work well for this recipe.