If you are ready to indulge in a dessert that beautifully blends rich chocolate with a luscious molten center, you are going to adore this Salted Caramel Lava Cupcakes Recipe. These cupcakes are pure magic, boasting a gooey caramel core surrounded by tender chocolate cake that’s just the right balance of chewy and moist. Each bite delivers that warm, sweet-salty caramel burst that feels like a cozy hug on a plate. Whether it’s a special occasion or a delightful treat to brighten your day, these cupcakes never fail to impress with their decadent flavor and irresistible texture.
Ingredients You’ll Need
The magic of these Salted Caramel Lava Cupcakes lies in their simple but high-impact ingredients. Each item performs its own special role—from creating a tender crumb to crafting that molten caramel center you’ll want to dive into.
- Unsalted butter (1/2 cup): Provides a rich, creamy base that enhances the chocolate’s smoothness.
- Semi-sweet or dark chocolate, chopped (6 ounces): Offers deep, bittersweet flavor that balances the caramel sweetness perfectly.
- Large eggs (2) and large egg yolks (2): Give structure and richness while keeping the cake tender and moist.
- Granulated sugar (1/3 cup): Sweetens the batter just right for that classic chocolate-caramel harmony.
- Salt (1/4 teaspoon): Enhances all flavors, and plays a key role in highlighting the salted caramel’s salty-sweet contrast.
- All-purpose flour (2 tablespoons): Lightly binds the batter, ensuring a soft but sturdy cake surrounding the molten center.
- Vanilla extract (1 teaspoon): Adds aromatic depth and a warm vanilla undertone to the chocolate.
- Soft caramels or thick salted caramel sauce (6 pieces or 1/4 cup, chilled): The star of the show that melts into a molten surprise in every cupcake.
- Flaky sea salt for garnish: A finishing touch that heightens the salted caramel experience with delicate crunch.
- Powdered sugar (optional, for dusting): Adds a pretty, subtle sweetness and a touch of elegance before serving.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Preheat and Prepare Your Tin
Start by heating your oven to 425°F and lining a muffin tin with six paper or silicone liners. This high heat is what gives the edges of the cupcakes a lovely set crust while keeping the insides tender and molten. Properly prepping your pan is essential for easy removal after baking.
Step 2: Melt Butter and Chocolate
Next, gently melt your unsalted butter with chopped semi-sweet or dark chocolate over simmering water or in short, monitored bursts in the microwave. Stir often until silky smooth—the luxurious melted mixture forms the heart of the rich chocolate flavor you’re aiming for.
Step 3: Whisk Eggs, Yolks, Sugar, and Salt
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and salt vigorously until pale and thickened. This process aerates the mixture, which helps create a delicate crumb in the final cupcake. The salt here is subtle but pivotal to amplifying the flavors.
Step 4: Fold in the Chocolate Mixture
Carefully fold your warm melted chocolate into the fluffy egg mixture, combining them gently to keep as much air as possible. This ensures your cupcakes remain light and tender despite their intense richness.
Step 5: Add Flour and Vanilla
Sift in the all-purpose flour and fold just until incorporated—overmixing risks a dense cake. Then stir in the vanilla extract for that extra layer of comforting warmth.
Step 6: Assemble the Cupcakes
Fill each cupcake liner halfway with batter. For the molten center, add a soft caramel or a spoonful of chilled salted caramel sauce in the middle. Cover with more batter until the liners are about three-quarters full. This layering creates the signature lava effect when baked.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, watching for firm edges while the centers stay slightly soft to the touch. This timing is crucial because it’s what guarantees that coveted gooey caramel lava inside. Let the cupcakes cool for 2 minutes in the pan before removing carefully.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
A pinch of flaky sea salt sprinkled on top immediately after baking elevates these cupcakes from delicious to extraordinary by adding that delightful salt crunch that contrasts the sweetness. If you want to impress guests or just indulge, a light dusting of powdered sugar brings a pretty, delicate finish.
Side Dishes
To turn these cupcakes into an experience, serve alongside creamy vanilla ice cream or fresh whipped cream. The cool, smooth accompaniments play off the warm, rich molten center wonderfully and make every bite feel like a celebration.
Creative Ways to Present
For an extra special touch, serve each cupcake in a decorative paper liner or on a small, elegant dessert plate with a drizzle of extra salted caramel sauce artistically swirled on the side. You can even garnish with a caramel shard or a few toasted nuts for texture and visual impact that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
These cupcakes stay moist and delicious for up to two days when stored in an airtight container at room temperature. To preserve that molten center, avoid refrigeration if you plan to eat them soon, as cold can firm up the caramel core beyond the desired gooeyness.
Freezing
You can freeze baked, cooled cupcakes wrapped well in plastic wrap and kept in an airtight container for up to 3 months. Thaw overnight in the refrigerator before gently reheating to bring back their molten texture with minimal quality loss.
Reheating
Warm them gently in a microwave for about 15–20 seconds or in a preheated oven at 300°F for 5–7 minutes. The goal is soft, warm centers without drying out the cake, so keep a close eye while reheating.
FAQs
Can I make the salted caramel filling from scratch?
Absolutely! Homemade salted caramel or soft caramel pieces can be used instead of store-bought sauces. Just be sure to chill the caramel well before baking to maintain that molten effect.
What if I don’t have paper muffin liners?
Silicone liners work great as a reusable alternative or you can grease your muffin tin generously to avoid sticking. Just handle the cupcakes carefully when removing.
Can I use milk chocolate instead of dark or semi-sweet?
You can, but keep in mind that milk chocolate will yield a sweeter, less intense chocolate flavor. Dark or semi-sweet chocolates balance the sweetness of caramel beautifully for this recipe.
How do I know when the cupcakes are done?
The edges should look set and springy, but the centers will remain a bit soft to ensure the molten core is intact. Overbaking may cause the caramel center to set too much.
Are these gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. You can try substituting a gluten-free all-purpose blend with xanthan gum for similar results, but results may vary slightly.
Final Thoughts
You really cannot go wrong with this Salted Caramel Lava Cupcakes Recipe. It’s a joy to make, and the payoff is nothing short of spectacular. Each cupcake offers that perfect harmony of chocolate and caramel, sweet and salty, soft and gooey, that keeps you coming back for more. So go ahead and treat yourself to this little oasis of comfort—your taste buds will thank you!
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 are decadent chocolate cupcakes with a gooey salted caramel center, perfect for an indulgent dessert. They feature a rich chocolate batter enclosing a soft caramel core, topped with flaky sea salt and optional powdered sugar for an elegant finish.
Ingredients
Chocolate Batter
- 1/2 cup unsalted butter
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Filling and Garnish
- 6 soft caramels or 1/4 cup thick salted caramel sauce, chilled
- Flaky sea salt for garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F and line a muffin tin with 6 paper or silicone liners to prevent sticking.
- Melt Butter and Chocolate: In a heatproof bowl, gently melt the unsalted butter and chopped chocolate together over a saucepan of simmering water or use short bursts in the microwave, stirring frequently until smooth and combined.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the 2 large eggs, 2 large egg yolks, granulated sugar, and salt until the mixture becomes pale and thick, which helps incorporate air and texture.
- Combine Chocolate and Egg Mixtures: Carefully fold the melted chocolate and butter mixture into the egg mixture to keep the batter light and airy.
- Add Flour and Vanilla: Sift the flour into the mixture and fold gently until just combined, then stir in the vanilla extract to enhance the flavor.
- Assemble Cupcakes: Fill each cupcake liner halfway with the chocolate batter, place a soft caramel or spoonful of thick salted caramel sauce in the center, then cover with more batter until about 3/4 full, creating a lava center.
- Bake the Cupcakes: Bake in the preheated oven for 10–12 minutes, or until the edges are firm and set but the centers remain soft and gooey for the perfect molten effect.
- Cool and Serve: Let the cupcakes cool in the pan for 2 minutes, then gently remove them from the liners. Serve warm, garnished with flaky sea salt and dusted with powdered sugar if desired for an extra touch of sweetness and crunch.
Notes
- Chill caramels or caramel sauce before baking to ensure a gooey, molten center.
- Serve warm with vanilla ice cream or whipped cream to enhance the indulgence.
- You can prepare these cupcakes ahead of time and gently reheat before serving.
