Get ready to fall in love with every bite of these Irresistible Salted Caramel Lava Cupcakes! Imagine rich, tender chocolate cupcakes with a gooey, molten caramel center, topped with silky chocolate ganache and a sprinkle of flaky sea salt. It’s a combination that’s sure to steal the show at any gathering, or make an ordinary day feel extraordinary. Whether you’re conquering a bake sale or simply treating yourself, these decadent beauties will satisfy every caramel lover’s dream.
Ingredients You’ll Need
You won’t believe how accessible and essential these ingredients are for creating show-stopping Irresistible Salted Caramel Lava Cupcakes. Each component works its magic to shape the flavor, texture, and swoon-worthy look of these treats, so don’t skip out on any element!
- All-purpose flour: The foundational ingredient that gives the cupcakes their soft, tender crumb.
- Unsweetened cocoa powder: Deepens the chocolate notes without overwhelming the caramel.
- Baking powder: Helps the cupcakes rise to fluffy perfection.
- Baking soda: Works with the buttermilk to make these cakes extra light.
- Salt: Enhances both the chocolate and caramel flavors—don’t leave it out!
- Unsalted butter (softened): For richness and a luxurious, melt-in-your-mouth texture.
- Granulated sugar: Sweetens and balances out the cocoa’s bitterness.
- Large eggs: Add structure and just the right amount of lift.
- Vanilla extract: Lends warmth and brings the cupcake flavors together.
- Buttermilk: Keeps the cupcakes super moist and tangy for that bakery-fresh bite.
- Hot water: Ensures a more intense chocolate flavor and a tender crumb.
- Soft caramel candies or thick salted caramel sauce: The oozy, gooey molten heart of each cupcake!
- Flaky sea salt: For that pop of contrast and sophistication atop each cupcake.
- Heavy cream: The base for a lusciously smooth ganache frosting.
- Semi-sweet chocolate chips: Melt into the hot cream for a dreamy, glossy topping.
- Powdered sugar: Lightens and sweetens the ganache just enough.
How to Make Irresistible Salted Caramel Lava Cupcakes
Step 1: Prepare Your Baking Equipment
Set the stage for success: start by preheating your oven to 350°F (175°C) and popping cupcake liners into your muffin tin. This way, you’ll be ready to go as soon as the batter is mixed—no sticky situations here!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This simple step evenly disperses the leaveners and cocoa, ensuring your cupcakes are deliciously uniform in rise and flavor.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it’s pale and fluffy. This creates tiny air pockets, making your Irresistible Salted Caramel Lava Cupcakes extra light and delectable.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. This step is all about creating a smooth, stable batter with beautiful consistency and flavor.
Step 5: Combine Wet and Dry Ingredients
Add the dry mixture to the creamed butter in thirds, alternating with the buttermilk. Gently mix until just combined—over-mixing can lead to dense cupcakes, and we want every bite to be tender!
Step 6: Add Hot Water
Pour in the hot water, stirring until the batter is smooth. The hot water will make the cocoa “bloom,” deepening the chocolate flavor in your finished cakes.
Step 7: Prepare the Caramel Centers
Fill each cupcake liner halfway with batter. Place a soft caramel candy or a generous teaspoon of thick salted caramel sauce in the center, then cover with remaining batter so liners are about two-thirds full. This is where the magic happens!
Step 8: Bake and Add Sea Salt
Bake for 18–20 minutes, or until the cupcakes are just set. Remove from the oven and immediately sprinkle each warm cupcake with a pinch of flaky sea salt, creating that irresistible sweet-salty finish.
Step 9: Make the Chocolate Ganache Frosting
Heat the heavy cream just until steaming and pour over the semi-sweet chocolate chips in a bowl. Let the mixture stand for 2 minutes, then stir until luscious and glossy. Once slightly cooled, beat in the powdered sugar until the ganache is spreadable and ready to swirl atop your cupcakes.
Step 10: Frost and Decorate
When the cupcakes are completely cool, lavish each one with chocolate ganache. If you’d like, drizzle extra salted caramel sauce on top and finish with another sprinkle of flake salt for a wow factor nobody can resist!
How to Serve Irresistible Salted Caramel Lava Cupcakes
Garnishes
A little flourish goes a long way with these cupcakes! A final dusting of flaky sea salt always draws rave reviews, but you can also add a delicate caramel drizzle or chocolate curls for an ultra-decadent look. For special occasions, edible gold leaf or sprinkles may add just the right festive touch.
Side Dishes
When serving Irresistible Salted Caramel Lava Cupcakes, consider pairing them with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess perfectly complements the warm, gooey centers, creating a dessert duo that guests will talk about for weeks.
Creative Ways to Present
Turn any gathering into an event by serving each cupcake with a tiny fork or dessert spoon on elegant plates. You can also stack them on a cupcake tower with little “lava” signs for a playful touch, or wrap each in parchment with twine for edible gifts that will brighten anyone’s day!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Irresistible Salted Caramel Lava Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm, transfer them to the refrigerator—just let them come to room temp before enjoying to keep the centers soft.
Freezing
These cupcakes are freezer friendly! Freeze unfrosted cupcakes in a zip-top bag for up to one month. When you’re ready to indulge, thaw at room temperature, then make and add the ganache and garnishes for best results.
Reheating
To revive that molten center, warm an unfrosted cupcake in the microwave for 10–15 seconds (watch carefully). Add ganache and caramel as desired afterward, and enjoy the ooey-gooey lava experience all over again!
FAQs
Can I make Irresistible Salted Caramel Lava Cupcakes without buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for a few minutes, and use as directed. This quick trick will keep your cupcakes just as tender and scrumptious.
Do I have to use caramel candies, or can I use only sauce?
You can use either caramel candies or a thick salted caramel sauce, depending on what you have available. Caramel candies tend to give a more dramatic lava ooze, while sauce results in a softer, more blended center. Both methods are delicious!
How do I know when the cupcakes are done baking?
The cupcakes should look set and bounce back slightly when pressed. If you insert a toothpick just at the outer cupcake (not the caramel center), it should come out with a few moist crumbs. Overbaking may dry out the molten center, so keep a close eye during the last few minutes.
Can the ganache be made in advance?
Yes, ganache can be made ahead! Let it cool, cover well, and store in the refrigerator for up to three days. When ready to use, bring it back to room temperature and beat it briefly for a fluffy, spreadable texture.
Are Irresistible Salted Caramel Lava Cupcakes suitable for special diets?
These cupcakes are vegetarian, but they aren’t dairy-free or vegan due to the butter, cream, and caramel. However, you can experiment with dairy-free substitutes and vegan caramel options to create a delicious treat for everyone!
Final Thoughts
There’s a reason Irresistible Salted Caramel Lava Cupcakes are such a hit—each bite is an adventure, bursting with luscious chocolate and gooey caramel. Don’t be surprised if you find yourself baking a second batch soon. Invite some friends, pour some coffee, and get ready for rave reviews as you serve up these delightful cupcakes!
Print
Irresistible Salted Caramel Lava Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Irresistible Salted Caramel Lava Cupcakes. These moist chocolate cupcakes hide a gooey salted caramel surprise inside and are topped with a luscious chocolate ganache frosting. Perfect for satisfying your sweet cravings!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water
Additional:
- 12 soft caramel candies or ½ cup thick salted caramel sauce
- ½ teaspoon flaky sea salt
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin pan. Whisk dry ingredients together in a bowl.
- Mix Batter: Cream butter and sugar, add eggs and vanilla. Alternate mixing dry ingredients and buttermilk into the batter.
- Fill Cupcake Liners: Fill liners halfway, add caramel, then cover with batter. Bake for 18–20 minutes.
- Make Ganache: Heat cream, pour over chocolate chips, stir until smooth. Chill, then beat with powdered sugar.
- Frost Cupcakes: Frost cooled cupcakes with ganache and drizzle with extra salted caramel.
Notes
- Use store-bought or homemade salted caramel sauce.
- Cupcakes can be made in advance and stored airtight.
- For an extra treat, serve warm with vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
