If you’re craving a dessert that feels like a warm hug in cupcake form, this Salted Caramel Lava Cupcakes Recipe is exactly what you need. Imagine biting into a rich, chocolatey cake with a molten caramel center that oozes out in the most delightful way, balanced perfectly by just the right amount of saltiness. These cupcakes combine the indulgence of a lava cake with the irresistible flavor of salted caramel, making every bite an unforgettable experience. Once you try this recipe, it will quickly become a beloved sweet treat to share with friends and family.
Ingredients You’ll Need
This Salted Caramel Lava Cupcakes Recipe uses simple, essential ingredients that come together to create a decadent texture and rich flavor. Each element plays a crucial role, from the creamy butter that adds moisture to the melty caramel candies that create that signature molten center.
- 1/2 cup unsalted butter: Provides a rich, creamy base for the chocolate mixture.
- 4 oz semi-sweet chocolate (chopped): Delivers deep chocolate flavor and smooth texture.
- 2 large eggs: Add structure and moisture to the batter.
- 2 large egg yolks: Enhance richness and help create a tender crumb.
- 1/4 cup granulated sugar: Sweetens the cupcakes perfectly without overpowering.
- 1/8 teaspoon salt: Balances the sweetness and amplifies flavors.
- 2 tablespoons all-purpose flour: Provides just enough structure to hold everything together.
- 6 soft caramel candies: Melt into a gooey, luscious center for that signature lava effect.
- 1/4 teaspoon sea salt: Sprinkled inside the cupcake to enhance the salted caramel experience.
- Flaky sea salt for topping: Adds a delicate crunch and a burst of savory flavor on top.
- Optional whipped cream or vanilla ice cream: For serving, adding a creamy contrast to the warm cupcakes.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). This high temperature is key to setting the cupcake edges quickly while keeping the centers oozy and molten. Grease six muffin cups or line them with paper liners, ensuring your cupcakes won’t stick and will come out easily.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, gently melt the butter and chopped semi-sweet chocolate together. Do this in 20-second intervals, stirring well after each to prevent burning. Once smooth and combined, set it aside to cool slightly. This mixture forms the luxurious chocolate base of your cupcakes.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until the mixture is light in color and slightly thickened. This step incorporates air and ensures a tender, fluffy cupcake texture.
Step 4: Combine Chocolate and Egg Mixtures
Slowly pour the cooled chocolate mixture into the egg mixture, whisking gently but thoroughly until it’s fully combined. This step is crucial for even distribution of chocolate and richness in every bite.
Step 5: Fold in Flour
Using a spatula, gently fold the all-purpose flour into your batter. Be careful not to overmix; folding preserves the lightness while incorporating enough flour to hold the cupcake’s shape around the molten center.
Step 6: Assemble the Cupcakes
Spoon half of the batter evenly into the prepared muffin cups. Press one soft caramel candy into the center of each cupcake, then sprinkle a pinch of sea salt over it. Cover the caramel-filled center with the remaining batter to seal in the gooey surprise inside.
Step 7: Bake to Perfection
Bake your cupcakes for 10 to 12 minutes. You want the edges to be set and slightly firm, but the centers should still look a bit soft—this ensures the caramel will stay molten inside when they cool just a little.
Step 8: Cool and Serve
Let the cupcakes rest in the pan for one minute after baking—this brief pause helps them firm up just enough to remove without losing their shape. Then carefully lift them out to serve warm. Finish with a sprinkle of flaky sea salt on top, and add whipped cream or vanilla ice cream if you like for the ultimate indulgence.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
Flaky sea salt sprinkled on top of your warm salted caramel lava cupcakes elevates the flavor with a subtle, savory crunch. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a velvety contrast that melts alongside the warm caramel, balancing richness beautifully.
Side Dishes
This dessert pairs wonderfully with fresh berries to add a bright, tangy note or a simple cup of freshly brewed coffee or espresso that complements the chocolate-caramel flavors. A light green tea can also provide a cleansing counterpoint to the decadence.
Creative Ways to Present
For an impressive presentation, serve your Salted Caramel Lava Cupcakes Recipe in elegant ramekins or small bowls surrounded by a drizzle of caramel sauce and a sprinkle of chopped nuts like toasted pecans or almonds. You could also dust a little cocoa powder or powdered sugar over the top for a café-style finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cupcakes, store them in an airtight container at room temperature for up to two days. Keep in mind the molten caramel center is best enjoyed fresh and warm, but they still taste great cooled.
Freezing
You can freeze the unbaked cupcake batter in the muffin tin or wrap baked cupcakes tightly in plastic wrap and foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat, warm the cupcakes in the oven at 325°F (160°C) for about 5-7 minutes or microwave for 15-20 seconds. Warmth brings back the luscious molten caramel center, making each bite feel freshly baked and irresistibly gooey.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Using dark chocolate will give your Salted Caramel Lava Cupcakes Recipe a richer and more intense chocolate flavor. It’s a great choice if you like your dessert a bit less sweet.
What if I can’t find soft caramel candies?
Soft caramel candies are ideal because they melt smoothly inside the cupcake. If unavailable, you can try finely chopping chewy caramels or even using caramel sauce frozen into small cubes to achieve that molten center.
Can I make these cupcakes gluten-free?
Yes, swapping all-purpose flour for a gluten-free flour blend can work well. Just make sure the blend is designed for baking to maintain that tender cupcake texture in your Salted Caramel Lava Cupcakes Recipe.
Is it necessary to serve the cupcakes warm?
Serving warm is highly recommended because the caramel center is molten and flowing—just like a lava cake. Eating them cold means the caramel will firm up, losing that magical molten effect.
How do I ensure the caramel doesn’t leak out during baking?
Press the caramel candy gently but firmly into the batter and cover it completely with the remaining batter. This seals the caramel inside and helps it stay gooey without leaking as the cupcakes bake.
Final Thoughts
This Salted Caramel Lava Cupcakes Recipe is a total winner whenever you want a dessert that’s both impressive and comforting. The perfect balance of sweet, salty, gooey, and chocolatey will keep you reaching for another bite—and maybe even another cupcake. Trust me, once you make them, these cupcakes will be your go-to for celebrations or just because you deserve a little treat.
Print
Salted Caramel Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Irresistible Salted Caramel Lava Cupcakes feature a rich chocolate cake exterior with a molten salted caramel center, topped with flaky sea salt and an optional dollop of whipped cream or vanilla ice cream. Perfectly balanced with sweet and salty flavors, these decadent cupcakes are an indulgent dessert ideal for special occasions or whenever you crave a gooey chocolate caramel treat.
Ingredients
Cupcake Batter
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
Filling and Topping
- 6 soft caramel candies
- 1/4 teaspoon sea salt
- Flaky sea salt for topping
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat Oven and Prepare Muffin Cups: Preheat your oven to 425°F (220°C). Grease six muffin cups or line them with paper liners to ensure easy removal after baking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate together by heating in 20-second intervals. Stir between each heating session until the mixture is completely smooth and fully melted. Set aside to cool slightly.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the 2 large eggs, 2 large egg yolks, granulated sugar, and salt until the mixture is light and slightly thickened. This step incorporates air to create a tender crumb.
- Combine Mixtures: Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking continuously until fully combined and smooth.
- Fold in Flour: Gently fold the all-purpose flour into the combined batter, making sure not to overmix to keep the cupcakes tender.
- Assemble Cupcakes: Spoon half of the batter evenly into the prepared muffin cups. Press one soft caramel candy into the center of each cupcake and sprinkle with a small pinch of sea salt to enhance the caramel flavor.
- Top with Remaining Batter: Cover the caramel candy with the remaining batter, evenly distributing it over each muffin cup.
- Bake: Bake the cupcakes in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain slightly soft and jiggly, indicating the molten center.
- Cool and Serve: Allow the cupcakes to sit in the pan for 1 minute before carefully removing them to prevent breaking. Sprinkle flaky sea salt on top of each cupcake and serve warm with optional whipped cream or vanilla ice cream for added indulgence.
Notes
- Serve cupcakes warm to enjoy the gooey molten caramel center at its best.
- You can prepare the batter ahead of time and refrigerate it; bake just before serving for freshness.
- Substitute dark chocolate for a deeper, richer chocolate flavor if desired.
