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
Scale
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.
