Chocolate Caramel Drizzle Cupcakes

Name: Chocolate Caramel Drizzle Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup boiling water; 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream; 1/2 tsp vanilla extract; A pinch of salt

Highlighted under: Deluxe Baking Inspirations

I absolutely love chocolate, and these Chocolate Caramel Drizzle Cupcakes have become a favorite treat in my house. The moist and fluffy chocolate cupcakes paired with a rich caramel drizzle create a delightful experience with every bite. I enjoy making these cupcakes for special occasions or even just as a sweet reward after a long week. They’re surprisingly easy to prepare, and your friends and family will be asking for the recipe once they taste them!

Created by

Andrea

Last updated on 2026-02-07T21:41:27.837Z

When I first took a bite of these Chocolate Caramel Drizzle Cupcakes, I was instantly transported to dessert heaven. The combination of moist chocolate cake and the gooey caramel topping was a match made in culinary bliss. I experimented with different types of caramel, and I found that a homemade version adds a depth of flavor that store-bought cannot match.

Aside from their incredible taste, I’ve found that these cupcakes are incredibly versatile. You can switch things up by adding various toppings like nuts or sea salt for an extra crunch. I cherish the moments spent in the kitchen crafting these delights, and I know you will too!

Why You'll Love These Cupcakes
Decadent chocolate flavor complemented by gooey caramel drizzle
Soft and fluffy texture that makes them irresistible
Great for parties or as a delightful everyday treat

Perfecting Your Chocolate Cupcake Batter

The secret to moist and fluffy cupcakes lies in the mixing technique. When combining the wet and dry ingredients, avoid over-mixing as it can lead to dense cupcakes. Instead, mix until just combined; small lumps are perfectly fine. The boiling water added at the end serves to enhance the cocoa flavor and creates a silky batter. If you prefer a denser texture, you might consider using cake flour instead of all-purpose flour, but be sure to adjust the measurements accordingly.

Be mindful of the oven temperature; an inaccurate oven can lead to underbaked or overbaked cupcakes. Invest in an oven thermometer if your oven tends to run hot or cold. When you begin baking, take note of the time; start checking for doneness a couple of minutes early. The cupcakes should spring back when lightly pressed and a toothpick inserted into the center should come out clean with a few crumbs clinging to it.

Crafting the Perfect Caramel Drizzle

For the caramel drizzle, controlling heat is vital. If the butter and brown sugar mixture bubbles too vigorously, it can lead to burnt caramel. Instead, maintain a medium heat to allow sugars to dissolve slowly into the butter without risking them turning into a hard candy. When adding cream, be very cautious as the mixture may bubble up dramatically. Stir continuously to achieve a smooth consistency.

Allowing the caramel to cool slightly before drizzling is key for decoration. If it’s too hot, it may run off the cupcakes instead of sitting on top beautifully. You can store leftover caramel sauce in an airtight container in the fridge for up to two weeks. Reheat in the microwave for a few seconds, stirring until it’s pourable again before using.

Ingredients

Gather all the ingredients needed for this delicious recipe before you start!

Cupcake Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup boiling water

Caramel Drizzle Ingredients

1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla extract
A pinch of salt

Make sure to check that you have all the ingredients before starting to ensure a smooth baking experience!

Instructions

Follow these simple steps to create your delicious cupcakes!

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then, add the buttermilk, vegetable oil, eggs, and vanilla. Mix until well combined. Gradually stir in the boiling water until the batter is smooth.

Bake the Cupcakes

Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool on a wire rack.

Make the Caramel Drizzle

In a saucepan, melt the butter over medium heat. Stir in the brown sugar and salt, cooking for 2 minutes until bubbly. Carefully add the heavy cream and vanilla extract, whisking until smooth. Remove from heat and let cool slightly.

Assemble the Cupcakes

Once the cupcakes have cooled, drizzle warm caramel sauce over each one. For an extra touch, you can add sprinkles or sea salt on top. Enjoy your delicious treats!

These steps will lead you to a wonderfully tasty treat that everyone will enjoy!

Pro Tips

For a richer flavor, consider adding a teaspoon of espresso powder to the cupcake batter to enhance the chocolate taste.

Storage and Make-Ahead Tips

These Chocolate Caramel Drizzle Cupcakes can be made a day in advance, which makes them a great choice for gatherings. Store the unfrosted cupcakes in an airtight container at room temperature to maintain their moisture. If you've made the caramel drizzle ahead of time, ensure it's kept in the fridge, and just bring it back to room temperature or warm it up slightly before using.

If you're looking to freeze these cupcakes, do so without the caramel drizzle. Once the cupcakes have cooled completely, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months. To enjoy, simply thaw at room temperature and drizzle with fresh caramel once ready to serve.

Variations to Try

Feel free to add a personal touch to these cupcakes! Consider folding in chocolate chips into the batter for a more decadent chocolate experience or adding nuts for a bit of crunch. You can substitute the cocoa powder for dark chocolate for a richer flavor if desired. For a unique twist, incorporate a hint of espresso powder to enhance the chocolate notes even further.

If you want to experiment with toppings, consider whipped cream or a dollop of vanilla ice cream served alongside the cupcakes. A sprinkle of flaky sea salt on top of the caramel drizzle balances the sweetness beautifully. These variations allow you to make the recipe your own while keeping the delicious chocolate and caramel essence intact.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Adjust baking times slightly if necessary.

→ How do I store leftover cupcakes?

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

→ Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Make sure to wrap them tightly in plastic wrap.

→ What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.