Get ready, caramel lovers — these chocolate cupcakes with caramel frosting are for you. They begin with moist, tender chocolate cupcakes that have a rich but balanced chocolate flavor. Each cupcake is topped with a creamy, fluffy salted caramel buttercream that’s dreamy and indulgent. 
There’s a well-known cupcake shop in Seattle called Cupcake Royale. They make some of the best cupcakes I’ve tasted — moist, soft, piled high with frosting and undeniably delightful. On a recent trip I sampled several flavors and, after careful consideration, their chocolate cupcake with caramel frosting stood out as my favorite. It has a tender crumb and a chocolate taste that’s rich without overpowering, finished with a thick, creamy salted caramel buttercream that sits between a sauce and a fudge in texture — utterly delicious. 
Today I’m sharing my take on those chocolate caramel cupcakes.
Chocolate Cupcakes with Caramel Frosting
For these cupcakes I wanted a cake that’s moist, light, and sturdy enough to hold a generous swirl of frosting. The ingredient choices reflect that goal:
- oil for lasting moisture
- eggs for structure and tenderness
- buttermilk for the softest crumb
I don’t usually use oil in vanilla cupcakes because butter adds flavor, but in chocolate cakes oil keeps the crumb especially moist and light. Buttermilk adds acidity and tenderness, producing an ultra-soft texture with no dry crumbs.
For the chocolate flavor, only cocoa powder is needed. Dutch-process cocoa gives a deeper, richer taste. Adding boiling water to the batter “blooms” the cocoa, intensifying the chocolate character and improving overall flavor.
Now, the caramel frosting. It’s rich, silky, and full of caramel flavor. Many frostings use brown sugar, but true caramel is made from white sugar — while butterscotch typically uses brown sugar. For the most authentic caramel flavor, start with white sugar and make a thick, slightly darkened salted caramel sauce. I’ve adapted my favorite salted caramel sauce to produce a robust, thick sauce that works perfectly in buttercream. If you prefer to save time, use a high-quality, thick premade caramel.
To make the buttercream: beat softened butter until fluffy, mix in half the powdered sugar, then add cooled salted caramel, vanilla and a pinch of salt. Beat in the remaining powdered sugar a little at a time, alternating with tablespoons of cream until you reach the desired sweetness and spreadable consistency.
Pipe or spread the frosting onto cooled cupcakes, piling it high. For a finishing touch, drizzle extra salted caramel sauce over each cupcake. 
These chocolate cupcakes with caramel frosting are a dream for anyone who loves salted caramel. The soft chocolate cake pairs perfectly with sweet, creamy caramel buttercream. If you want a showstopping cupcake that’s both classic and irresistible, these are it.
Love caramel? Try other caramel-forward desserts and chocolate cupcakes for more inspiration.
Chocolate Cupcakes with Caramel Frosting
Fiona Dowling
45 minutes mins
16 minutes mins
1 hour hr 31 minutes mins
12 cupcakes
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Ingredients
Chocolate Cupcakes
- 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1/4 cup boiling water
Salted Caramel Sauce
- 1 cup white sugar
- 1/3 cup unsalted butter, cut into pieces
- 1/2 cup whipping cream (do not substitute milk)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Caramel Frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 2–3 tablespoons cream, as needed
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- Whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl, beat oil, sugar, egg and vanilla until combined. Beat in the buttermilk.
- Add the flour mixture in two additions, scraping the bowl between additions.
- With the mixer on low, slowly beat in the boiling water.
- Spoon batter into liners, filling each about two-thirds full.
- Bake 16–19 minutes, until tops are set and a toothpick comes out clean. Cool completely before frosting.
Salted Caramel Sauce
- Place the sugar in a medium saucepan over medium heat.
- Whisk constantly as the sugar melts. It will clump, then smooth into an amber liquid.
- Continue until the caramel reaches a dark amber color — watch carefully to avoid burning.
- Remove from heat and whisk in the butter until melted (mixture will bubble).
- Whisk in the whipping cream off the heat, then stir in vanilla and sea salt. Let cool completely before using in frosting.
Caramel Frosting
- Beat the softened butter in a large bowl until fluffy, about 2 minutes.
- Beat in 2 cups of powdered sugar on low, increasing speed as it incorporates.
- Mix in 1/2 cup cooled salted caramel sauce (you won’t need all you made).
- Beat in remaining powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon cream until you reach the desired sweetness and consistency.
- Frost cooled cupcakes with a knife or piping bag (1M tip works well). Optionally drizzle extra salted caramel over the top.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is warm. Unfrosted cupcakes can be frozen and thawed in the fridge. Leftover frosting keeps in the fridge in an airtight container — bring to room temperature and re-whip slightly before using.
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