Caramel Chocolate Chip Cupcakes from Sprinkles Cupcakes feature moist chocolate cupcakes studded with gooey caramel and rich chocolate chips, topped with creamy caramel frosting and a drizzle of caramel sauce for an indulgent, melt-in-your-mouth treat.
Equipments
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or spoon (for batter)
- Cooling rack
- Piping bag
- Piping tip
- Saucepan (for caramel sauce)
- Small spoon (for drizzling caramel sauce)
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) sour cream
- 3/4 cup (135g) semisweet chocolate chips
- 3/4 cup (135g) caramel bits or soft caramel candies, chopped
- For Caramel Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For Caramel Sauce (homemade):
- 1/2 cup (100g) granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon salt
When selecting ingredients for Caramel Chocolate Chip Cupcakes, ensure you use high-quality semisweet chocolate chips and soft caramel candies for the best gooey texture inside the cupcakes. Unsalted butter should be softened to room temperature to achieve a smooth and creamy batter and frosting consistency. Using whole milk and sour cream adds moisture and richness, creating the moist crumb that Sprinkles Cupcakes is known for. For the caramel sauce, homemade preparation with granulated sugar, butter, and heavy cream guarantees fresh, rich flavor, but store-bought caramel sauce can be a convenient alternative. Your Caramel Chocolate Chip Cupcake copycat from Sprinkles Cupcakes will delight with its perfect balance of chocolate, caramel, and creamy caramel frosting, delivering an indulgent, melt-in-your-mouth treat.
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pan with cupcake liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in vanilla extract.
- Combine milk and sour cream in a small bowl.
- Alternately add the dry ingredients and milk-sour cream mixture to the wet ingredients, beginning and ending with dry, mixing just until combined.
- Fold in chocolate chips and caramel bits.
- Scoop batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For caramel sauce: In a saucepan over medium heat, melt granulated sugar until golden, swirling pan occasionally.
- Add butter and stir until melted.
- Slowly whisk in heavy cream and salt until smooth.
- Let caramel sauce cool before using.
- For caramel frosting: Beat softened butter until creamy.
- Gradually add powdered sugar, beating until combined.
- Mix in caramel sauce, heavy cream, vanilla extract, and salt; beat until light and fluffy.
- Transfer frosting to a piping bag fitted with desired tip.
- Pipe caramel frosting onto cooled cupcakes.
- Drizzle cooled caramel sauce over frosted cupcakes with a small spoon.
- Serve and enjoy.
Substitution
Caramel Chocolate Chip Cupcakes from Sprinkles Cupcakes are a delightful copycat treat featuring moist chocolate cupcakes embedded with caramel bits and semisweet chocolate chips. You can substitute sour cream with Greek yogurt or buttermilk to maintain moisture and tanginess without altering the flavor profile. If soft caramel candies are unavailable, caramel chips or a homemade caramel sauce drizzle can be used to achieve a similar rich taste. Whole milk in the batter can be replaced with any dairy or non-dairy milk, but whole milk contributes to the cupcakes' tender crumb and rich texture. For frosting, store-bought caramel sauce is a convenient alternative to homemade, but adjusting sweetness and salt enhances your personal preference.
Tips
Make sure the softened butter for both the cupcake batter and frosting is at room temperature to achieve a smooth, creamy texture. When folding in chocolate chips and caramel bits, do so gently to prevent overmixing, which can lead to dense cupcakes. Use an ice cream scoop to evenly portion batter into liners, ensuring uniform baking and consistent cupcake size. Allow your cupcakes to cool completely before frosting to prevent melting, then pipe the caramel frosting and drizzle the cooled caramel sauce just before serving to preserve the perfect balance of flavors and textures.
Nutritions
Caramel Chocolate Chip Cupcakes provide a rich source of energy through their blend of all-purpose flour, granulated sugar, and butter, supporting your body's caloric needs. The inclusion of unsweetened cocoa powder and semisweet chocolate chips offers antioxidants and small amounts of minerals like iron and magnesium. Whole milk and sour cream contribute calcium and protein essential for bone health and muscle maintenance. Caramel bits and frosting add extra sugars and fats, making these cupcakes an indulgent treat best enjoyed in moderation within a balanced diet.
Storage
Store your Caramel Chocolate Chip Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture and rich flavor. For longer storage, refrigerate the cupcakes in a sealed container for up to 5 days, but allow them to come to room temperature before serving to enjoy the creamy caramel frosting at its best. Avoid freezing as it may alter the texture of the caramel and frosting.
Variation or Alternatives
You can substitute the unsweetened cocoa powder with Dutch-processed cocoa for a smoother, less acidic chocolate flavor in your cupcakes. Instead of sour cream, Greek yogurt may be used to maintain moisture while adding a slight tang. For a different texture, try folding in chopped nuts such as pecans or walnuts along with the caramel bits and chocolate chips. If homemade caramel sauce feels time-consuming, a high-quality store-bought version can provide convenience without sacrificing taste.
Allergies
Caramel Chocolate Chip Cupcakes contain common allergens such as eggs, dairy (butter, milk, sour cream, heavy cream), and gluten from all-purpose flour, which may trigger reactions for individuals with allergies or intolerances. The presence of chocolate chips and caramel can also pose risks for those with soy or sulfite sensitivities, as some chocolate products and caramel sauces include these additives. Your awareness of these ingredients is essential to avoid potential allergic responses or cross-contamination.
Why this recipe?
The Caramel Chocolate Chip Cupcake from Sprinkles Cupcakes is cherished for its rich combination of smooth caramel and decadent chocolate chips embedded in moist vanilla cake. The well-balanced sweetness and luscious texture create a delightful flavor experience that appeals to both chocolate and caramel lovers. Your taste buds will appreciate the harmonious blend, making it a tempting treat to replicate at home. Making the copycat version allows you to enjoy this popular dessert fresh and customize it to your preferences.