Chocolate Caramel Drizzle Cupcakes

Name: Chocolate Caramel Drizzle Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup granulated sugar; ½ cup brown sugar; 2 large eggs; 1 cup sour cream; ½ cup vegetable oil; 1 tsp vanilla extract; 1 cup boiling water; 1 cup granulated sugar; 6 tbsp unsalted butter; ½ cup heavy cream; 1 tsp vanilla extract; Pinch of salt

Highlighted under: SugarAlchemy Kitchen

I absolutely love whipping up a batch of these Chocolate Caramel Drizzle Cupcakes when I want to impress friends or just treat myself. The rich, moist chocolate cupcakes are perfectly complemented by a sweet caramel drizzle that elevates the entire experience. Each bite is a delightful mix of flavors that echoes a classic dessert but with a fun twist. They make a fantastic addition to any gathering, and it’s hard to eat just one! Trust me, once you try these, you'll want to share them with everyone you know.

Created by

Rafael

Last updated on 2026-02-07T21:50:28.221Z

Making these Chocolate Caramel Drizzle Cupcakes was a delightful experience! I experimented with different chocolate cake recipes and found that adding sour cream made the cupcakes incredibly moist. I also learned that letting the caramel cool slightly before drizzling helps it maintain a beautiful texture, making it easy to control the flow on each cupcake.

The reaction from friends and family was priceless! They raved about the combination of smooth chocolate and rich caramel, which made me realize that this simple recipe can truly elevate any dessert table. I recommend topping these cupcakes with a sprinkle of sea salt for that perfect balance of sweet and salty.

Why You Will Love These Cupcakes
Decadent chocolate flavor with a luscious caramel finish
Moist and fluffy texture that keeps you coming back for more
Great for any occasion, from casual brunches to birthday parties

The Chocolate Base

When creating the cupcake batter, the combination of both granulated and brown sugar plays a crucial role in achieving a deeper flavor profile. Granulated sugar gives structure, while brown sugar, with its molasses content, enhances the overall moisture and adds a hint of caramel flavor that complements the caramel drizzle beautifully. Be sure to mix the sugars thoroughly with the eggs; this aeration will contribute to the light and fluffy texture of the cupcakes.

Incorporating boiling water into the batter might seem unusual, but it activates the cocoa powder, ensuring a rich chocolate flavor. This method also helps to create a tender cupcake, as the hot liquid melts the fats, resulting in a moist crumb. Just be cautious when adding the boiling water—it can splash, so pour it in slowly while stirring to ensure a smooth, lump-free batter.

Mastering the Caramel Drizzle

Caramel can be tricky, especially when it comes to temperature control. Aim for a medium heat when melting the sugar; too high, and you risk burning it before it reaches that lovely amber color. Stirring constantly is key until it fully melts and starts to bubble gently. If your caramel crystallizes, don't panic! Adding a tablespoon of water can help dissolve the sugar back into the sauce.

Once you add the heavy cream to your melted sugar, it will bubble vigorously—this is normal. Stirring continuously helps to keep the mixture smooth. If you want a thicker caramel sauce, allow it to simmer for a few more minutes until it coats the back of a spoon. Remember, as it cools, it will thicken further; so keep that in mind as you prep your cupcakes.

Ingredients

For the Cupcakes

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 cup sour cream
½ cup vegetable oil
1 tsp vanilla extract
1 cup boiling water

For the Caramel Drizzle

1 cup granulated sugar
6 tbsp unsalted butter
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Make 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, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the granulated sugar, brown sugar, eggs, sour cream, vegetable oil, and vanilla extract until smooth. Gradually combine the dry ingredients with the wet until fully mixed, then stir in the boiling water.

Bake the Cupcakes

Fill the cupcake liners about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Prepare the Caramel Drizzle

In a saucepan over medium heat, combine the sugar and cook until it melts and turns an amber color. Stir in the butter until melted, then slowly add the heavy cream (it will bubble). Add the vanilla and a pinch of salt. Let it cool slightly before using.

Drizzle and Serve

Once the cupcakes are cool, drizzle the caramel over each cupcake using a spoon or a piping bag. Serve immediately or store in an airtight container.

Pro Tips

For an extra touch, sprinkle some sea salt on the caramel drizzle for that gourmet finish.

Storage Tips

These Chocolate Caramel Drizzle Cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to three days. If you need to keep them for longer, consider refrigerating them—just allow them to come to room temperature before serving, as this enhances their flavor and texture. To maintain the caramel drizzle's gooeyness, you may want to drizzle fresh caramel right before serving.

If you're looking to freeze your cupcakes, it’s best to freeze them without the caramel drizzle. Wrap each cupcake tightly in plastic wrap and then store them in a freezer-safe bag for up to three months. When you're ready to enjoy them, simply thaw in the refrigerator overnight and then drizzle with fresh caramel before serving.

Customization Ideas

Feel free to experiment with the cupcake flavors by adding a hint of espresso powder to the batter. This addition will intensify the chocolate flavor, giving the cupcakes a more complex taste. Alternatively, you can mix and match the drizzle; try a salted chocolate ganache or a fruity sauce for a unique twist on these cupcakes.

For a different take on the topping, consider toasting some nuts or coconut flakes and sprinkling them on top of the caramel drizzle just before it sets. This adds an extra crunch and a delightful contrast in texture, making each bite even more interesting!

Questions About Recipes

→ Can I use store-bought caramel?

Yes, store-bought caramel can be used for convenience. Just heat it slightly before drizzling.

→ What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I freeze these cupcakes?

Yes, the cupcakes can be frozen without the caramel drizzle. Thaw them and drizzle once defrosted.