If you love the magic of molten chocolate and crave the sweet-salty dance of caramel and sea salt, Irresistible Salted Caramel Lava Cupcakes are about to become your new obsession. These little cupcakes bake up with fluffy, tender edges and display a glorious, gooey river of salted caramel at their core. With the perfect balance of rich chocolate, luscious caramel, and a twinkle of flaky sea salt, each bite delivers a wow-factor, making them a must-have for dessert lovers everywhere.
Ingredients You’ll Need
Ingredients You’ll Need
There’s a little kitchen magic behind every batch of these cupcakes! Each ingredient is easy to find, but together they create layers of flavor and textures you can’t get enough of. Pay attention to the details – every component adds its own special touch to the Irresistible Salted Caramel Lava Cupcakes.
- Unsalted butter: Gives a rich, creamy base and keeps the cupcakes ultra-moist.
- Semi-sweet chocolate (chopped): Choose good-quality chocolate for deep, intense flavor that melts divinely.
- Large eggs: Two whole eggs add structure and lusciousness to the batter.
- Large egg yolks: The extra yolks make the cupcakes extra tender and amplify the fudgy interior.
- Granulated sugar: Sweetens the batter and helps create that irresistible crackly edge.
- All-purpose flour: Just a bit thickens and sets the cupcakes while keeping the centers soft and molten.
- Salt: A pinch deepens the chocolate flavor and balances the sweetness throughout.
- Soft caramel candies or thick salted caramel sauce: These form the molten caramel heart that will wow everyone who takes a bite.
- Flaky sea salt: Bring the flavor over the top with a sprinkle just before serving for stunning contrast.
How to Make Irresistible Salted Caramel Lava Cupcakes
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 425°F (220°C). Grease or line 8 wells of a muffin pan with butter or paper liners. This ensures your cupcakes release easily, preserving that beautiful molten center, so don’t skip this step!
Step 2: Melt Butter and Chocolate Together
In a heatproof bowl, melt the butter and chopped semi-sweet chocolate together. You can set the bowl over a saucepan of simmering water or use the microwave in 30-second bursts, stirring well each time until perfectly smooth. The aroma alone will start your mouth watering!
Step 3: Whisk Eggs, Yolks, and Sugar
In another bowl, vigorously whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened. This incorporates air, giving your Irresistible Salted Caramel Lava Cupcakes their signature tenderness.
Step 4: Combine the Mixtures
Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, whisking continuously to maintain a smooth, velvety batter. Take your time – you want everything fully combined without scrambling the eggs.
Step 5: Fold in Flour and Salt
Sift in the all-purpose flour and salt directly over the bowl. Use a spatula to gently fold these in just until you can’t see dry flour anymore. This will keep the cupcakes soft with that craveable lava texture.
Step 6: Assemble the Cupcakes
Spoon half the batter into your prepared muffin cups. Gently press a soft caramel candy or dollop a generous teaspoon of thick salted caramel sauce into the center of each. Cover with the remaining batter, making sure the caramel is hidden for that ultimate gooey surprise.
Step 7: Bake to Perfection
Pop the muffin pan into your hot oven and bake for 10 to 12 minutes. The edges should be set, but the centers will look soft. Don’t overbake! That underdone center is what makes Irresistible Salted Caramel Lava Cupcakes so unforgettable.
Step 8: Cool and Serve Warm
Let the cupcakes cool in the pan for about 2 minutes before gently removing them. Serve while warm for the dreamiest molten experience. Don’t forget a sprinkle of flaky sea salt just before serving – it brings the whole dessert to sparkly, sweet-salty life!
How to Serve Irresistible Salted Caramel Lava Cupcakes
Garnishes
A dusting of flaky sea salt is non-negotiable, but you can take these treats even further! Try a scoop of vanilla bean ice cream or a swirl of fresh whipped cream on the side. A drizzle of warm caramel or a few shavings of chocolate on top make these Irresistible Salted Caramel Lava Cupcakes a true showstopper.
Side Dishes
For a full dessert experience, pair your cupcakes with a crisp, lightly sweet glass of cold milk or bold espresso. Fresh berries, especially raspberries or strawberries, provide a vibrant contrast to the richness. Or go classic with vanilla or coffee ice cream to really play up the gooey center.
Creative Ways to Present
Let your creativity shine! Serve each cupcake on a small dessert plate with an artful caramel swirl or a scatter of edible gold flakes for a festive touch. For parties, place each Irresistible Salted Caramel Lava Cupcake in a decorative cupcake wrapper and top with a mini pretzel for an extra pop of salty crunch.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (I wouldn’t count on it!), store cooled cupcakes in an airtight container at room temperature for up to one day. For longer storage, pop them in the fridge, where they’ll stay good for up to three days—just know the molten center will solidify a bit.
Freezing
You can freeze unbaked, assembled cupcakes by wrapping the muffin pan well and placing it in the freezer for up to a month. When craving strikes, bake them straight from the freezer, just adding 2–3 extra minutes to the baking time for gooey, molten success.
Reheating
To recapture that signature “lava” flow, gently reheat chilled cupcakes in the microwave for 10–15 seconds or in a low oven. The centers should become soft and molten again—just like when they first came out of the oven!
FAQs
Can I use store-bought salted caramel sauce instead of caramel candies?
Absolutely! Either option creates the decadent gooey center that makes these cupcakes so fantastic. Just choose a thick, high-quality salted caramel sauce for the best results.
What’s the best way to keep the caramel from leaking out?
Make sure to fully cover the caramel candy or sauce with batter, tucking it securely in the middle. This helps keep the molten heart hidden until you break open the Irresistible Salted Caramel Lava Cupcakes.
Can I make these cupcakes gluten-free?
Yes! Substitute an equal amount of your favorite gluten-free all-purpose flour blend. The result is just as gooey and chocolatey, with no compromises on flavor or texture.
Do these cupcakes taste good at room temperature?
They are best warm, but they’re still delicious at room temperature—just expect a firmer caramel center rather than flowing lava. A quick microwave zap will bring back that molten magic.
How do I know when the cupcakes are done?
Look for set, slightly puffed edges and soft, shiny centers. You want the middle to look a little underdone—that’s the secret to why Irresistible Salted Caramel Lava Cupcakes are so incredibly gooey and irresistible!
Final Thoughts
There’s nothing like sharing a batch of Irresistible Salted Caramel Lava Cupcakes to make any day feel special. Whether you’re impressing guests or just treating yourself, these cupcakes bring pure joy in every decadent, melty bite. Give them a try—you’ll see just how quickly they earn a permanent spot in your dessert rotation!
Print
Irresistible Salted Caramel Lava Cupcakes Recipe
- Total Time: 27 minutes
- Yield: 8 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of these Irresistible Salted Caramel Lava Cupcakes. These individual chocolate cakes are oozing with gooey salted caramel, making them a perfect treat for any dessert lover.
Ingredients
Cupcake Batter:
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Filling and Topping:
- 8 soft caramel candies or 1/4 cup thick salted caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- Melt butter and chocolate: Melt the butter and chopped chocolate until smooth.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened.
- Combine ingredients: Slowly mix the chocolate into the egg mixture. Fold in flour and salt.
- Fill muffin cups: Spoon half the batter into prepared cups, add caramel, cover with remaining batter.
- Bake: Bake for 10–12 minutes until set but centers are soft.
- Cool and serve: Let cool for 2 minutes, then serve warm, sprinkled with sea salt.
Notes
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- To prep ahead, assemble and chill unbaked cupcakes, then bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg
