Salted Caramel Lava Cupcakes Recipe
If you’re dreaming of a dessert that’s both rich and indulgent with a magical molten center, I’ve got just the thing for you: the Salted Caramel Lava Cupcakes Recipe. This delightful treat brings together smooth chocolate, buttery caramel, and a sprinkle of sea salt to create a heavenly bite that melts in your mouth. Perfect for special occasions or simply spoiling yourself, these cupcakes boast a luscious lava center that oozes with molten caramel, making every forkful an experience to savor.
Ingredients You’ll Need
The beauty of this Salted Caramel Lava Cupcakes Recipe lies in its simplicity—each ingredient plays a crucial role in achieving the perfect balance of flavor and texture, from the rich chocolate in the cupcake base to the velvety caramel filling and the subtle hint of salt that elevates the entire dessert.
- Unsalted butter (1/2 cup or 1 stick): Gives the cupcakes a moist and tender crumb with a subtle buttery richness.
- Semi-sweet chocolate (4 ounces, chopped): Adds deep chocolate flavor and creates a smooth, luscious batter.
- Granulated sugar (1/2 cup): Sweetens the cupcakes perfectly without overpowering the other flavors.
- Large eggs (2): Provide structure and help bind the ingredients together for a soft yet stable texture.
- All-purpose flour (2 tablespoons): Just enough to give the cupcakes a light body and allow the lava center to shine.
- Salt (1/4 teaspoon): Enhances the chocolate and balances the sweetness.
- Vanilla extract (1/2 teaspoon): Adds a warm, inviting aroma and rounds out the flavors.
- Soft caramels (8) or thick caramel sauce (1/4 cup): The luscious molten center that’s key to the lava effect.
- Sea salt for sprinkling: Provides a crunchy salt contrast that heightens the caramel’s sweetness.
- Optional toppings (whipped cream or vanilla ice cream, extra caramel drizzle, flaky sea salt): Adds extra layers of flavor and a gorgeous finishing touch.
How to Make Salted Caramel Lava Cupcakes Recipe
Step 1: Prepare Your Oven and Tins
Begin by preheating your oven to 425 degrees Fahrenheit (220°C). While it heats, generously grease your 6-cup muffin tin or line it with cupcake liners to ensure easy removal after baking. If you prefer, ramekins work beautifully for an elegant presentation. This step guarantees your cupcakes release beautifully without sticking.
Step 2: Melt Chocolate and Butter
In a heatproof bowl set over simmering water, gently melt the butter and chopped semi-sweet chocolate together. Alternatively, use short microwave bursts of 30 seconds, stirring after each, to avoid scorching. Stir the mixture until it’s perfectly smooth and velvety—this rich base is where indulgence begins.
Step 3: Combine Batter Ingredients
Once your chocolate mixture has cooled slightly, whisk in the granulated sugar thoroughly. Then, add the eggs one at a time, whisking well after each addition to create a silky, glossy batter. Finally, fold in the flour, salt, and vanilla extract until just combined, taking care not to overmix, as you want the cupcakes tender and soft.
Step 4: Fill the Cups with Batter and Caramel
Spoon half of the chocolate batter evenly into your prepared muffin cups. Nestle a soft caramel candy or a teaspoon of thick caramel sauce in the center of each cupcake. This secret treasure will create the molten lava effect. Top off each with the remaining batter, carefully covering the caramel to seal in that ooey-gooey goodness.
Step 5: Bake for the Perfect Lava Texture
Bake your cupcakes for 10 to 12 minutes. You’re looking for set edges with centers that are still slightly soft to the touch—this means the caramel inside stays molten and luscious. Let them cool in the pan for 2 minutes before delicately removing them to a wire rack or serving plate. Don’t skip this brief cooling; it helps the cupcakes hold their shape without losing the lava effect.
How to Serve Salted Caramel Lava Cupcakes Recipe
Garnishes
To enhance the indulgence of these cupcakes, a quick spray of whipped cream or a scoop of vanilla ice cream makes an irresistible topping. An extra drizzle of warm caramel sauce and a light sprinkling of flaky sea salt bring the perfect balance of sweet, creamy, and salty flavors, elevating every bite.
Side Dishes
Pair your Salted Caramel Lava Cupcakes Recipe with fresh berries or a crisp, lightly dressed green salad to cut through the richness. A cup of freshly brewed coffee or a glass of cold milk also complements the intense chocolate and caramel flavors, creating a well-rounded dessert experience.
Creative Ways to Present
For an impressive presentation, serve these cupcakes in elegant ramekins with a small spoon on the side, allowing guests to dive into the molten center. Alternatively, garnish with edible gold flakes or a dusting of cocoa powder for a sophisticated touch. Mini cupcakes can also be made for a grab-and-go treat at parties.
Make Ahead and Storage
Storing Leftovers
These cupcakes are best enjoyed fresh to appreciate the molten caramel center, but you can store leftovers in an airtight container at room temperature for up to 24 hours. Beyond that, the lava effect diminishes as the caramel firms up.
Freezing
If you want to enjoy these cupcakes later, freeze them before baking by assembling the batter and caramel in the tins, then tightly wrapping with plastic wrap and foil. Freeze for up to one month. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring back that gooey molten perfection, reheat the cupcakes gently in the microwave for about 15 to 20 seconds before serving. This quick warm-up revives the lava center without overcooking the cupcakes.
FAQs
Can I use store-bought caramel sauce instead of caramel candies?
Absolutely! Thick caramel sauce works wonderfully as a lava center. Just spoon about one teaspoon into each cupcake before topping with batter. It melts beautifully and offers the same luscious effect.
What if I don’t have sea salt? Can I use regular salt?
While regular table salt can be a substitute, sea salt flakes provide a delightful crunch and a subtle, natural saltiness that enhances the caramel and chocolate. If possible, use sea salt for the best taste and texture.
How do I know when the cupcakes are done baking?
Look for cupcakes that have set edges with centers that are still slightly soft when gently pressed. Overbaking will cause the molten caramel to harden, so it’s important to keep an eye during the last minutes of baking.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your caramel candies or sauce don’t contain gluten ingredients, and you’ll have a delicious gluten-free version.
Is there a way to make these cupcakes vegan?
Swapping out butter for vegan margarine and using egg replacers can work, but the texture and molten center may vary. You might want to experiment with vegan chocolate and caramel alternatives for the best results.
Final Thoughts
If you’re after a show-stopping dessert that’s simple yet bursting with flavor, you truly can’t go wrong with the Salted Caramel Lava Cupcakes Recipe. They’re perfect for charming guests or simply treating yourself to a decadent moment. Once you try these gooey delights, I promise they’ll become your new favorite indulgence to make again and again.
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Salted Caramel Lava Cupcakes Recipe
- Total Time: 22 minutes
- Yield: 6 cupcakes 1x
- Diet: Vegetarian
Description
These Salted Caramel Lava Cupcakes feature a decadent molten caramel center surrounded by a rich chocolate cake. Perfectly baked to have soft edges and a gooey, flowing caramel core, they are topped with a sprinkle of flaky sea salt and optional whipped cream or ice cream for an indulgent dessert experience.
Ingredients
For the Cupcakes:
- 1/2 cup unsalted butter (1 stick)
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Filling:
- 8 soft caramels or 1/4 cup thick caramel sauce
- Sea salt for sprinkling
Optional Topping:
- Whipped cream or vanilla ice cream
- Extra caramel drizzle
- Flaky sea salt
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C) and grease or line a 6-cup muffin tin or 6 ramekins to prevent sticking.
- Melt butter and chocolate: In a heatproof bowl, melt the butter and chopped semi-sweet chocolate together over a saucepan of simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts until fully melted and combined.
- Mix batter: Remove the melted mixture from heat and whisk in the granulated sugar. Add the eggs one at a time, thoroughly mixing after each addition. Stir in the flour, salt, and vanilla extract until just combined to form the batter.
- Assemble cupcakes: Spoon half of the batter evenly into the prepared cups. Press one soft caramel candy into the center of each cupcake or spoon about 1 teaspoon of thick caramel sauce into the center. Cover with the remaining batter to seal in the caramel.
- Bake: Place the cupcakes in the oven and bake for 10 to 12 minutes. The edges should be set while the centers remain slightly soft and molten for the lava effect.
- Cool and serve: Let the cupcakes cool in the pan for 2 minutes before carefully removing them. Sprinkle each cupcake with a pinch of sea salt and serve warm, optionally topped with whipped cream or vanilla ice cream and an extra drizzle of caramel.
Notes
- Use store-bought soft caramel candies or thick jarred caramel sauce for the filling.
- Do not overbake; the gooey molten center is the best part of these cupcakes.
- Best served immediately for maximum lava effect and optimal texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
