Name: Salted Caramel Lava Cupcakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 4 ounces semi-sweet baking chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/2 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 6 soft caramel candies or 1/4 cup thick salted caramel sauce; Flaky sea salt for topping

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If you’re hunting for the ultimate decadent dessert that guarantees rave reviews, these Salted Caramel Lava Cupcakes are your golden ticket to chocolate-caramel bliss. Imagine a tender chocolate cupcake with a luscious molten caramel center, crowned in flaky sea salt: every bite is an adventure of textures and flavors, from gooey to fudgy, with that perfect pop of salty-sweet. They bake up perfectly in under half an hour and are irresistibly impressive, whether you’re planning a dinner party or craving a cozy treat at home. This is the cupcake recipe you’ll want to share with every dessert lover you know!

Salted Caramel Lava Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

What makes these Salted Caramel Lava Cupcakes so special is how each simple ingredient plays its essential role, contributing depth, richness, and that signature molten moment you’ll crave again and again. Gather these items and get ready to create magic from scratch!

Unsalted butter: Adds rich, creamy flavor and creates a tender cupcake crumb.
Semi-sweet baking chocolate: For deep, bold chocolate flavor and a luxurious texture.
Large eggs + egg yolks: Make for a fudgy, almost brownie-like cupcake and help everything hold together.
Granulated sugar: Just the right amount for sweetness and structure.
All-purpose flour: Keeps the cupcakes soft without making them cakey.
Salt: Enhances all the flavors and balances sweetness.
Vanilla extract: Brings warmth and aroma to the chocolate and caramel.
Soft caramel candies or thick salted caramel sauce: The glorious molten center — go for high-quality caramel for the best ooze and flavor.
Flaky sea salt: For that gorgeous finish and a burst of salty crunch.

How to Make Salted Caramel Lava Cupcakes

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425°F (218°C). Either grease a standard muffin tin or line it with sturdy foil cupcake liners (this helps the cupcakes hold their rich, gooey centers without sticking or collapsing).

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, melt the unsalted butter and chopped semi-sweet baking chocolate together. You can do this over a double boiler or in short 30-second bursts in the microwave, stirring until silky and smooth each time. Let this heavenly mixture cool slightly so it won’t scramble your eggs later.

Step 3: Whip Up the Eggs and Sugar

In another bowl, whisk together the eggs, extra yolks, and sugar until the mixture becomes thick, pale, and slightly foamy. This step gives your Salted Caramel Lava Cupcakes a delicate, melt-in-your-mouth texture after baking.

Step 4: Combine Wet and Dry Ingredients

Slowly whisk the slightly cooled chocolate mixture into your egg-sugar base. Add in the flour, salt, and vanilla extract. Stir gently, just until combined — overmixing can make the cupcakes dense, so a few streaks are fine!

Step 5: Fill and Add Caramel

Spoon the batter into each muffin cup until halfway full. Drop a soft caramel candy or a heaping teaspoon of thick salted caramel sauce right in the center of each. Then, cover with the remaining batter until each cup is about three-quarters full, completely sealing the caramel inside.

Step 6: Bake to Molten Perfection

Pop the tray in the oven and bake for 10 to 12 minutes. You’re looking for set edges and soft, slightly jiggly centers. This is the secret to that signature lava flow when you cut into the cupcake. Let them cool for just 2 to 3 minutes so you don’t burn your fingers — but serve them warm for the best molten effect.

Step 7: Add Flaky Sea Salt and Enjoy!

Immediately sprinkle each cupcake with flaky sea salt as soon as you pop them out of the pan. This not only looks gorgeous but unlocks next-level flavor — the salt instantly enhances the caramel and chocolate.

How to Serve Salted Caramel Lava Cupcakes

Garnishes

For a truly swoon-worthy presentation, dust each cupcake with a pinch of extra flaky sea salt right before serving, or add a delicate drizzle of warm caramel across the top. A few curls of chocolate or a dollop of whipped cream make these Salted Caramel Lava Cupcakes look bakery-fancy with almost no extra work.

Side Dishes

These cupcakes absolutely sing when paired with a scoop of good vanilla ice cream or a bowl of fresh berries, both of which offer a cool, light contrast to the warm molten center. For the grown-ups, a shot of rich espresso or a glass of dessert wine can turn your Salted Caramel Lava Cupcakes into a truly memorable after-dinner treat.

Creative Ways to Present

Think beyond the cupcake liner! Try baking your Salted Caramel Lava Cupcakes in oven-safe espresso cups for a playful bistro vibe, or serve them on a slate board topped with edible flowers for a dramatic dessert spread. If you’re feeling extra festive, stack mini versions like a decadent cupcake tower!

Make Ahead and Storage

Storing Leftovers

If you have any cupcakes left (which honestly is rare), let them cool completely before transferring to an airtight container. They’ll keep at room temperature for up to 1 day, or refrigerate for 2 to 3 days. The centers may set a bit more in the fridge, but don’t worry — reheating restores their gooey magic.

Freezing

You can absolutely freeze Salted Caramel Lava Cupcakes. Once cooled, wrap each cupcake individually with plastic wrap, then store them in a zip-top freezer bag. They’ll stay delicious for up to 1 month. When the craving hits, just thaw overnight in the fridge or pop a single cupcake in the microwave for a quick treat.

Reheating

To restore that molten center, warm refrigerated or thawed cupcakes in the microwave for 10 to 15 seconds. Watch carefully — you want the caramel inside to melt, but don’t overheat or the cake could dry out. If you prefer the oven, rewarm at 300°F (150°C) for about 5 minutes. Always serve warm for maximum gooeyness!

FAQs

Can I use store-bought caramel sauce instead of candies?

Absolutely! Just use a thick, good-quality salted caramel sauce so it holds up inside the cupcake instead of running out or disappearing entirely during baking.

What type Dessert

Semi-sweet baking chocolate is ideal, as it’s rich but not too bitter, creating a perfect balance with the sweet caramel. Choose a chocolate bar you love to eat for the best-tasting Salted Caramel Lava Cupcakes.

How do I know when the cupcakes are done?

The edges should look set and slightly risen, but the center will look a little soft and jiggly. This texture is what gives you the luscious lava effect — resist the urge to overbake.

Can I double the recipe for a party?

Definitely! You can double or even triple the recipe if you need more. Bake in batches if your oven can’t fit all at once, and keep an eye on the timing since all ovens vary.

Are Salted Caramel Lava Cupcakes gluten-free?

As written, this recipe includes all-purpose flour. However, you can substitute with a 1:1 gluten-free flour blend for great results, making sure your caramel and chocolate are gluten-free as well.

Final Thoughts

There’s just something magical about Salted Caramel Lava Cupcakes — they turn any ordinary occasion into a celebration! Once you taste that warm, gooey caramel center, you’ll understand why this treat is loved by everyone who tries it. Give these cupcakes a whirl and watch them disappear in moments; they might just become your new most-requested dessert!

Salted Caramel Lava Cupcakes Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 27 minutes
Yield: 6 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of Salted Caramel Lava Cupcakes, where rich chocolate cake encases a gooey, molten caramel center, topped with a sprinkle of flaky sea salt. These irresistible treats are perfect for any sweet tooth craving a luxurious dessert experience.

Ingredients

Scale

Cupcakes:

1/2 cup unsalted butter
4 ounces semi-sweet baking chocolate, chopped
2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Filling and Topping:

6 soft caramel candies or 1/4 cup thick salted caramel sauce
Flaky sea salt for topping

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Instructions

Preheat the oven: Preheat the oven to 425°F (218°C) and prepare a muffin tin by greasing it or lining with foil cupcake liners.
Melt butter and chocolate: In a heatproof bowl, melt the butter and chopped chocolate together until smooth. Let cool slightly.
Whisk eggs and sugar: In another bowl, whisk together the eggs, egg yolks, and sugar until thick and pale.
Combine ingredients: Slowly whisk the chocolate mixture into the eggs. Stir in the flour, salt, and vanilla extract until just combined.
Fill cupcake cavities: Fill each cupcake cavity halfway with the batter. Place caramel candy or salted caramel sauce in the center of each. Top with remaining batter.
Bake: Bake for 10–12 minutes until edges are set but centers are still soft.
Cool and serve: Let cool for 2–3 minutes before removing from the pan. Sprinkle with flaky sea salt and serve warm for the gooey lava effect.