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Salted Caramel Lava Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 68 reviews
  • Author: Mariam
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Mixtures: Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking continuously until fully combined and smooth.
  5. Fold in Flour: Gently fold the all-purpose flour into the combined batter, making sure not to overmix to keep the cupcakes tender.
  6. 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.
  7. Top with Remaining Batter: Cover the caramel candy with the remaining batter, evenly distributing it over each muffin cup.
  8. 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.
  9. 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.

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Find it online: https://quickcookingmagic.com/salted-caramel-lava-cupcakes-recipe/