When you need a show-stopping dessert that’s as much swoon-worthy drama as it is decadent flavor, look no further than Irresistible Salted Caramel Lava Cupcakes. These cupcakes combine rich chocolate cake, gooey molten caramel centers, and a luxurious chocolate ganache—in every bite, you’ll experience a perfect balance of sweet, salty, and extraordinarily gooey. They’re a guaranteed crowd-pleaser at any party but shockingly easy to whip up. Why settle for plain chocolate cake when you can treat yourself and your friends to the oozy, salty-sweet thrill of homemade lava cupcakes?
Ingredients You’ll Need
You’ll be amazed at how just a few everyday ingredients can join forces to make these Irresistible Salted Caramel Lava Cupcakes truly spectacular. Each one brings a unique touch, whether it’s lending depth, sweetness, structure, or that signature gooey center.
- All-purpose flour: The classic backbone for soft, tender cupcakes that hold everything together beautifully.
- Unsweetened cocoa powder: Provides that deep, luscious chocolate flavor that pairs perfectly with caramel.
- Baking soda: Gives the cupcakes the light, fluffy rise you crave in every single bite.
- Salt: A pinch in the batter brings out all the flavors—even the chocolate tastes richer.
- Unsalted butter, softened: Adds creaminess and a buttery flavor without making the cake greasy.
- Granulated sugar: Sweetens the cupcakes and helps keep them moist.
- Large eggs: These help bind the batter together and add gorgeous richness.
- Pure vanilla extract: Just a teaspoon elevates all the flavors, especially chocolate and caramel.
- Buttermilk: Makes the cupcakes tender and tangy, which balances the sweetness perfectly.
- Hot water: Unlocks the depth of the cocoa and ensures a soft crumb.
- Soft caramel candies: The secret to that dreamy molten center—pop one in each cupcake for instant wow factor.
- Flaky sea salt: Adds a burst of salty crunch that cuts the sweetness and emphasizes the caramel’s flavor.
- Heavy whipping cream: Essential for creating a luxe, melt-in-your-mouth ganache topping.
- Semi-sweet chocolate chips: Convenient and full of chocolatey goodness for the ganache.
- Additional unsalted butter: Stirred into the ganache for extra shine and creaminess.
- Extra flaky sea salt for garnish: That final sprinkle makes each bite pop and looks beautiful too!
How to Make Irresistible Salted Caramel Lava Cupcakes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin pan with cupcake liners. This little bit of prep means you’ll be able to pop your Irresistible Salted Caramel Lava Cupcakes in the oven as soon as the batter is ready, making your bake smooth and mess-free.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together. Whisking not only blends the ingredients evenly but also aerates the mix for lighter cupcakes. The cocoa powder gives your batter that signature chocolatey base, while baking soda ensures the final crumb isn’t too dense.
Step 3: Cream the Butter and Sugar
In a larger bowl, beat your softened butter with the sugar until the mixture is pale, fluffy, and totally irresistible on its own. This process traps air, setting you up for cupcakes with a light but rich texture, rather than anything heavy or dry.
Step 4: Add Eggs and Vanilla
Crack the eggs in one at a time, mixing thoroughly in between. Stir in the vanilla extract. Doing this carefully gives you a smooth, glossy base that leaves no streaks and supports your cupcake’s structure, while vanilla deepens all the chocolatey goodness.
Step 5: Combine Wet and Dry Mixtures
Alternate mixing in the dry ingredients and the buttermilk until just combined—don’t overmix! Stirring in hot water at the end creates a silky, pourable batter that will bake into cupcakes with a tender crumb and deep flavor.
Step 6: Build Cupcakes with Molten Centers
Fill each cupcake liner halfway full with batter. Press a soft caramel candy right into the center, then sprinkle with a pinch of flaky sea salt. Cover with the remaining batter until liners are about three-quarters full. The caramel will soften into a molten, dreamy surprise once baked!
Step 7: Bake to Perfection
Bake in the center of the oven for 18 to 20 minutes. Check doneness by inserting a toothpick near the edge (not through the caramel center). You want the cake set but not overbaked, so the caramel stays molten and magical. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
Step 8: Make the Glossy Ganache Topping
While the cupcakes cool, heat the heavy cream until just steaming—don’t boil. Pour the hot cream over your chocolate chips in a heatproof bowl and let it sit a couple of minutes to melt. Stir until completely smooth, then finish with a tablespoon of butter for extra sheen. The result is a ganache that glistens and melts in your mouth.
Step 9: Finish and Serve Warm
Generously spoon the warm ganache over each cupcake and sprinkle with more flaky sea salt. Enjoy your Irresistible Salted Caramel Lava Cupcakes while they’re still a bit warm for that lava effect—cutting into one and letting the caramel flow is pure dessert theater!
How to Serve Irresistible Salted Caramel Lava Cupcakes
Garnishes
Top each cupcake with a pinch of flaky sea salt and, if you’re feeling extra fancy, a drizzle of caramel sauce or a few edible gold flakes. You could also add a dollop of softly whipped cream or a sprinkle of chocolate curls for a café-worthy finish.
Side Dishes
Keep it simple and let your Irresistible Salted Caramel Lava Cupcakes shine, but if you’d like to round out dessert, a scoop of vanilla bean ice cream or a handful of fresh berries make excellent, fresh companions to their gooey richness.
Creative Ways to Present
For a special occasion, serve each cupcake slightly warm on a dessert plate with a side of warm caramel sauce for dipping. Or, turn them into a centerpiece tower, dusting with cocoa powder or confectioners’ sugar for a dramatic effect. Individual mini cupcake boxes make them a memorable edible gift!
Make Ahead and Storage
Storing Leftovers
Leftover Irresistible Salted Caramel Lava Cupcakes can be stored in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Just keep in mind, the caramel center will firm up as they cool—so plan to reheat before serving for that signature gooey melt.
Freezing
These cupcakes freeze beautifully! Once completely cooled, wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their magic for up to two months. Thaw at room temperature or zap briefly in the microwave for best results.
Reheating
To bring back the oozy caramel center, microwave a cupcake for about 10–15 seconds. If you’re warming more than one, arrange them on a plate and microwave in short bursts, checking as you go. The ganache will glisten again, and the caramel will flow just like when freshly baked.
FAQs
Can I use homemade caramel instead of store-bought candies?
Absolutely! Just make sure your homemade caramel is on the firmer side so it holds its shape as you assemble the cupcakes, but melts nicely while baking for that luscious lava effect.
What if I don’t have buttermilk?
No worries—make your own by stirring 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup milk. Let it sit for five minutes, then use as directed in the recipe for the same tender results.
How do I know when the cupcakes are done if there’s molten caramel inside?
Test doneness by inserting a toothpick near the edge of a cupcake (not through the caramel center), looking for barely moist crumbs. The center will stay gooey and molten, but the cake itself should spring back when lightly touched.
Can I double the recipe for a bigger crowd?
You sure can! Just double all ingredients and bake in two muffin pans. Rotate the pans halfway through baking to ensure even results. Your kitchen will smell heavenly!
What’s the best way to warm cupcakes for serving?
A quick microwave burst (just 10–15 seconds per cupcake) is ideal for reviving that molten caramel center and glossy ganache, giving you that just-baked magic anytime you crave it.
Final Thoughts
If you’re ready to wow your family, friends, or yourself, these Irresistible Salted Caramel Lava Cupcakes are the ultimate treat. They strike that dreamy balance of rich, gooey, salty, and sweet in every bite. Don’t wait for a special occasion—these gorgeous cupcakes make any day a reason to celebrate!
Print
Irresistible Salted Caramel Lava Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of these irresistible Salted Caramel Lava Cupcakes that boast a gooey caramel center and a rich chocolatey taste. Perfect for any sweet tooth!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water
Additional Ingredients:
- 12 soft caramel candies
- 1/4 teaspoon flaky sea salt
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- Additional flaky sea salt for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, then mix in the vanilla extract.
- Combine wet and dry: Mix in the dry ingredients alternately with the buttermilk until just combined. Stir in the hot water until smooth.
- Fill cupcake liners: Fill each liner halfway with batter, add a caramel candy and sea salt, then top with remaining batter.
- Bake: Bake for 18-20 minutes until set. Cool slightly.
- Make ganache: Heat cream, pour over chocolate chips, stir in butter until glossy.
- Top cupcakes: Spoon ganache over each cupcake, sprinkle with sea salt, and serve warm.
Notes
- Best served warm for a gooey caramel center.
- Store leftovers in an airtight container and reheat briefly to enjoy the gooey texture again.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
