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5 from 1 vote

Chocolate Cupcakes with Caramel Salted Buttercream

A moist chocolate cupcake is topped with a caramel salted buttercream and drizzled with caramel, making these Chocolate Cupcakes with Caramel Salted Buttercream a dream dessert come true!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, Chocolate Cupcakes with Caramel Salted Buttercream
Servings: 18
Calories: 426kcal
Author: Amanda Rettke-iambaker.net



  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) sour cream, room temperature
  • 1/2 cup (42g) cocoa powder, unsweetened
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1 bag (11 ounces) caramel bits
  • 1/4 cup (1/2 stick or 57g) butter
  • 1 tablespoon milk


  • 1 cup (2 sticks or 226g) unsalted butter, room temperature
  • 4 cups (500g) confectioners sugar, sifted
  • 1 teaspoon salt
  • 1/2 cup caramel sauce
  • 1 tablespoon whole milk, as needed



  • Preheat the oven to 350°F degrees. This recipe makes 16-18 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  • Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  • In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  • Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  • Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  • As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  • The batter will be very thick.
  • Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
  • Remove from oven, and set aside to cool for 10-15 minutes before adding buttercream.


  • Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside to use in the buttercream recipe as well as the caramel drizzle.


  • Combine the butter, sugar, salt, and salted caramel sauce in the bowl of a stand mixer fitted with a paddle attachment.
  • Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
  • Adjust the consistency with milk as needed.
  • Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.


  • Top each individual cupcake with buttercream and a drizzle of salted caramel sauce.


Calories: 426kcal