I packed these moist chocolate cupcakes with bourbon salted caramel, caramel buttercream, and a glossy drizzle of melted chocolate. One bite reveals a gooey center that makes them impossible to forget.

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I’m obsessed with these chocolate caramel cupcakes because they hit every craving I have at once: dark, plush cake, sticky bourbon salted caramel, silky caramel buttercream, and that messy little drip of melted chocolate on top. I love how the unsweetened cocoa powder keeps the cupcake deep and not too sweet, while the bourbon sneaks into the caramel with just enough edge to make me go back for another bite.

And another. No shame.

But the real reason I adore them? That first forkful, when the caramel center spills out and turns a regular cupcake into a full-on dessert situation.

Ingredients

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Flour gives the cupcakes structure, so they’re soft but not falling apart.
Cocoa powder brings that deep chocolate flavor you’re actually here for.
Baking powder and baking soda help them rise nice and fluffy.
Salt keeps the sweetness in check and makes the chocolate pop.
Sugar adds sweetness, tenderness, and those bakery-style soft crumbs.
Eggs hold everything together and add a little richness.
Sour cream makes the crumb super moist without feeling heavy.
Oil keeps these cupcakes soft for days, which is dangerous.
Buttermilk adds tang and helps the chocolate taste fuller.
Vanilla rounds things out so it doesn’t taste flat.
Hot coffee boosts the cocoa flavor, but it won’t taste like coffee.
Bourbon caramel is buttery, salty, a little grown-up, and wildly good.
Buttercream turns creamy and dreamy with caramel mixed right in.
Plus, melted chocolate on top gives that glossy, candy-shop finish.
Basically, flaky salt makes every sweet bite hit harder.

Ingredient Quantities

1 1/4 cups all purpose flour (about 156 g)

1/2 cup unsweetened cocoa powder (about 50 g)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup granulated sugar (200 g)

2 large eggs, room temperature

1/2 cup sour cream, room temperature

1/2 cup vegetable oil

1/2 cup buttermilk, room temperature

2 teaspoons vanilla extract

1/2 cup hot brewed coffee

For the bourbon salted caramel filling: 1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream, warmed

2 tablespoons bourbon

1 teaspoon flaky sea salt, or to taste

For the caramel buttercream: 1 cup unsalted butter, softened

3 to 3 1/2 cups powdered sugar, sifted

1/2 cup homemade caramel (from above), cooled

1 teaspoon vanilla extract

Pinch of fine salt

1 to 2 tablespoons heavy cream, as needed for consistency

For the melted chocolate topping: 4 ounces semisweet chocolate or chocolate chips

1 teaspoon neutral oil or 1 tablespoon heavy cream to thin

How to Make this

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1. Preheat oven to 350 F and line a 12 cup muffin tin with liners. Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

2. In a large bowl, beat 1 cup granulated sugar with 2 large room temperature eggs until combined, then mix in 1/2 cup sour cream, 1/2 cup vegetable oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract until smooth.

3. Alternate folding the dry ingredients and 1/2 cup hot brewed coffee into the wet mixture in three additions, beginning and ending with the dry ingredients, until just combined.

4. Divide batter evenly among the liners and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 5 minutes then transfer to a wire rack to cool completely.

5. Make the bourbon salted caramel filling: cook 1 cup granulated sugar in a medium heavy bottom saucepan over medium heat, swirling the pan but not stirring, until it melts to a deep amber color. Remove from heat and carefully stir in 6 tablespoons unsalted butter cut into pieces until melted, then slowly whisk in 1/2 cup warm heavy cream until smooth. Stir in 2 tablespoons bourbon and 1 teaspoon flaky sea salt. Cool to room temperature.

6. Core each cooled cupcake with a small knife or cupcake corer and spoon or pipe about 1 to 2 teaspoons of the cooled bourbon salted caramel into each center.

7. Make the caramel buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups sifted powdered sugar, 1/2 cup cooled homemade caramel, 1 teaspoon vanilla extract, and a pinch of fine salt. Add 1 to 2 tablespoons heavy cream as needed to reach spreading or piping consistency and beat until light and fluffy.

8. Pipe or spread the caramel buttercream onto the filled cupcakes.

9. Melt 4 ounces semisweet chocolate or chocolate chips gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Stir in 1 teaspoon neutral oil or 1 tablespoon heavy cream to thin slightly.

10. Drizzle or spoon the melted chocolate over the frosted cupcakes, allow the chocolate to set, then serve. Store leftover cupcakes chilled up to 3 days or at room temperature for one day.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners
2. Mixing bowls (large and medium)
3. Whisk and rubber spatula
4. Electric hand mixer or stand mixer
5. Dry and liquid measuring cups and measuring spoons
6. Small saucepan (heavy bottom) for caramel
7. Wooden spoon and heatproof whisk
8. Cupcake corer or small paring knife and small spoon
9. Piping bag with round or star tip, or offset spatula for frosting
10. Wire cooling rack and a heatproof bowl for melting chocolate

FAQ

Can I substitute the coffee with something else? Yes. Use hot water or hot brewed tea for a milder chocolate flavor, or strong espresso for extra depth. The hot liquid blooms the cocoa so keep the same volume.

How do I fill the cupcakes with the bourbon salted caramel? Core the cooled cupcakes with a small spoon or cupcake corer, pipe or spoon in chilled caramel, then press the cut cake piece back on or leave open for frosting to hold it.

How do I prevent the caramel from crystallizing or burning? Stir sugar constantly as it melts and avoid vigorous stirring once it begins to color. Use a clean dry pan and remove from heat as soon as it reaches a deep amber color, then carefully whisk in butter and warmed cream.

Can I omit the bourbon in the caramel? Yes. Omit it or replace with equal vanilla extract for flavor without alcohol. If using extract, add it off heat so it does not dissipate.

How should I store these cupcakes? Store cooled frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. Unfrosted cupcakes freeze well up to 3 months; thaw then fill and frost.

My buttercream is too thin or too thick. How do I fix it? If too thin, add more sifted powdered sugar 1/4 cup at a time and chill briefly. If too thick, add 1 teaspoon heavy cream at a time until desired consistency is reached.

Chocolate Caramel Cupcakes Recipe ~ Barley & Sage Substitutions and Variations

All purpose flour: swap with 1) cake flour for a lighter crumb (use 2 tablespoons less per cup), 2) a 1-to-1 gluten free baking blend for gluten free cupcakes, or 3) spelt flour (use same amount, expect a nuttier flavor and slightly denser texture).
Sour cream: substitute with 1) full fat Greek yogurt (equal measure), 2) crème fraîche (equal measure), or 3) a mixture of 1/2 cup plain yogurt plus 1 tablespoon melted butter for richness.
Buttermilk: replace with 1) 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes, 2) plain yogurt thinned with a little milk to reach buttermilk consistency, or 3) cultured nonfat buttermilk powder reconstituted per package instructions.
Bourbon in the caramel: use 1) dark rum for a similar warmth, 2) brandy for fruitier notes, or 3) vanilla extract (use a smaller amount, about 1/2 teaspoon, for nonalcoholic option).

Pro Tips

1) Let everything come to room temperature. Eggs, sour cream and buttermilk blend into a smoother batter and the buttercream whips lighter when the dairy is not cold. It also helps the cupcakes rise evenly and gives a silkier texture.

2) Use the hot coffee to amplify the chocolate flavor and add it slowly so the batter stays aerated. If you want an extra deep chocolate note, dissolve a teaspoon of instant espresso in the coffee first.

3) Watch the caramel closely and step away from multitasking. Sugar can go from perfect amber to burnt in seconds. Remove from heat as soon as it reaches a rich amber color, then add butter and cream carefully to avoid splattering. Cool the caramel completely before adding to the buttercream or piping into cupcakes so it does not melt the frosting.

4) For neat piping and a glossy chocolate finish, chill the filled cupcakes briefly so the caramel firms slightly, then pipe the buttercream. Warm the melted chocolate just enough to flow, and thin it with a little cream if needed for a smooth pour. Store finished cupcakes in a single layer in a cool place for best texture.

Chocolate Caramel Cupcakes Recipe ~ Barley & Sage

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

647

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners
2. Mixing bowls (large and medium)
3. Whisk and rubber spatula
4. Electric hand mixer or stand mixer
5. Dry and liquid measuring cups and measuring spoons
6. Small saucepan (heavy bottom) for caramel
7. Wooden spoon and heatproof whisk
8. Cupcake corer or small paring knife and small spoon
9. Piping bag with round or star tip, or offset spatula for frosting
10. Wire cooling rack and a heatproof bowl for melting chocolate

Ingredients

1 1/4 cups all purpose flour (about 156 g)
1/2 cup unsweetened cocoa powder (about 50 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar (200 g)
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup vegetable oil
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
1/2 cup hot brewed coffee
For the bourbon salted caramel filling: 1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, warmed
2 tablespoons bourbon
1 teaspoon flaky sea salt, or to taste
For the caramel buttercream: 1 cup unsalted butter, softened
3 to 3 1/2 cups powdered sugar, sifted
1/2 cup homemade caramel (from above), cooled
1 teaspoon vanilla extract
Pinch of fine salt
1 to 2 tablespoons heavy cream, as needed for consistency
For the melted chocolate topping: 4 ounces semisweet chocolate or chocolate chips
1 teaspoon neutral oil or 1 tablespoon heavy cream to thin

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners. Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a large bowl, beat 1 cup granulated sugar with 2 large room temperature eggs until combined, then mix in 1/2 cup sour cream, 1/2 cup vegetable oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract until smooth.
Alternate folding the dry ingredients and 1/2 cup hot brewed coffee into the wet mixture in three additions, beginning and ending with the dry ingredients, until just combined.
Divide batter evenly among the liners and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 5 minutes then transfer to a wire rack to cool completely.
Make the bourbon salted caramel filling: cook 1 cup granulated sugar in a medium heavy bottom saucepan over medium heat, swirling the pan but not stirring, until it melts to a deep amber color. Remove from heat and carefully stir in 6 tablespoons unsalted butter cut into pieces until melted, then slowly whisk in 1/2 cup warm heavy cream until smooth. Stir in 2 tablespoons bourbon and 1 teaspoon flaky sea salt. Cool to room temperature.
Core each cooled cupcake with a small knife or cupcake corer and spoon or pipe about 1 to 2 teaspoons of the cooled bourbon salted caramel into each center.
Make the caramel buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups sifted powdered sugar, 1/2 cup cooled homemade caramel, 1 teaspoon vanilla extract, and a pinch of fine salt. Add 1 to 2 tablespoons heavy cream as needed to reach spreading or piping consistency and beat until light and fluffy.
Pipe or spread the caramel buttercream onto the filled cupcakes.
Melt 4 ounces semisweet chocolate or chocolate chips gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Stir in 1 teaspoon neutral oil or 1 tablespoon heavy cream to thin slightly.
Drizzle or spoon the melted chocolate over the frosted cupcakes, allow the chocolate to set, then serve. Store leftover cupcakes chilled up to 3 days or at room temperature for one day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.