Remember Rolo’s? These Chocolate Caramel Cupcakes are them now.
Just kidding…. kind of. If these cupcakes were inspired by anything, it was my childhood love for chocolate and caramel combo in any form. Those Ghirardelli caramel filled chocolate squares? Absolutely. Rolos? Heck yes. Milk Duds? Of COURSE. You get the picture.
The point is, that combo is immaculate, delicious, decadent. It comes in so many forms and is honestly timeless, which is why it’s been around for so many years!
While I typically enjoyed the chocolate and caramel combo in candy form as a kid, I’m enjoying it in cupcake form nowadays. These cupcakes have a rich chocolate cake base, a smooth caramel buttercream, caramel drizzle, and a chocolate caramel candy on top. It’s mouthful to say and an even more delicious mouthful to eat! I love making these cupcakes and sharing them with my family (I mean thats one of the best parts of baking, right?!). All caramel lovers, you’re bound to love this one! And all lovers of chocolate caramel candies, dive right in cause this ones for you!
- Please make sure to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) come to room temperature prior to baking. It makes all the difference! Cold ingredients won’t combine well, which will in turn yield uneven and oddly textured cupcakes.
- Do not melt your butter for the frosting OR the cupcakes. To the above note, the butter used in both should be room temperature, but still solid, not melted.
- I used these chocolate caramel candies on top, but as mentioned above, there are SO many chocolate caramel candies reminiscent of childhood. I definitely encourage you to make these your own & add your favorite chocolate caramel candies on top!
A couple of my other favorite cupcake recipes: