Moist vanilla cupcakes are topped with a luscious swirl of dark chocolate ganache, a dollop of rich caramel, and a buttery crumb topping for texture. These cupcakes are elegant, indulgent, and perfect for special occasions.
Why You’ll Love This Recipe
This dessert is a bakery-style treat made in your own kitchen. The balance of silky ganache, gooey caramel, and soft, tender cake is irresistible. The crumb topping adds contrast and crunch, making every bite memorable.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk
• Dark chocolate chips
• Heavy cream
• Caramel sauce (homemade or store-bought)
• Brown sugar
• Flour (for crumb topping)
• Melted butter (for crumb topping)
directions
Prepare the cupcake batter by creaming butter and sugar, then adding eggs, vanilla, dry ingredients, and milk. Bake until golden and cooled. For ganache, heat cream and pour over chocolate chips; stir until smooth. Pipe ganache onto cupcakes, then drizzle or pipe a swirl of caramel. Combine brown sugar, flour, and melted butter to make the crumb topping, then sprinkle over the top.
Servings and timing
Makes 12 cupcakes. Prep time: 25 minutes. Bake time: 18–20 minutes. Chill/assembly: 30 minutes.
Variations
• Use chocolate cupcakes instead of vanilla.
• Add sea salt to the caramel for a salted caramel version.
• Substitute peanut butter filling for caramel.
storage/reheating
Store covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture. Not ideal for freezing due to the ganache and caramel.
FAQs
Can I make the ganache ahead of time?
Yes, store it covered in the refrigerator and gently rewarm before piping.
Is the caramel homemade or store-bought?
Either works. Homemade adds a richer flavor, but quality store-bought caramel is convenient.
How do I keep the crumb topping from getting soggy?
Apply it just before serving or toast it briefly in the oven beforehand.
Can I use a piping bag for the ganache and caramel?
Yes, use a round tip or zip-top bag with the corner snipped off for neat application.
Can I use cupcake liners?
Yes, or grease the muffin pan well if you prefer no liners.
What kind of chocolate is best for ganache?
Use good-quality dark chocolate (60–70% cocoa) for the best results.
Can these be made gluten-free?
Yes, with a 1:1 gluten-free flour blend and gluten-free crumbs.
What’s the best way to core the cupcakes for more filling?
Use a small spoon or cupcake corer if you’d like to pipe caramel inside the cupcake.
Will the ganache harden?
It will firm up slightly but remain soft and silky at room temperature.
Can I freeze the cupcakes unfrosted?
Yes, freeze the cupcakes without toppings, then thaw and decorate when ready.
Conclusion
These caramel and ganache cupcakes are a decadent treat perfect for birthdays, celebrations, or anytime you want a dessert that truly impresses—rich, elegant, and unforgettable.
PrintChocolate Ganache Cupcakes with Caramel Filling and Crumb Topping
Chocolate Ganache Cupcakes with Caramel Filling and Crumb Topping are decadent treats featuring moist chocolate cupcakes filled with gooey caramel, topped with a rich ganache and a buttery crumble for texture and extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- Caramel Filling:
- 1/2 cup store-bought or homemade caramel sauce
- Ganache Topping:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- Crumb Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Mix in sour cream, then add dry ingredients alternately with milk, mixing until just combined.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Use a small knife or cupcake corer to remove the center of each cupcake. Fill with about 1 teaspoon caramel sauce and replace the tops.
- For ganache, heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly.
- For crumb topping, mix flour, brown sugar, and melted butter with a fork until coarse crumbs form.
- Spoon ganache over each cupcake and sprinkle with crumb topping. Let set before serving.
Notes
- You can refrigerate cupcakes for up to 3 days—bring to room temperature before serving.
- Use salted caramel for a sweet-salty contrast.
- Chill ganache briefly if too runny before topping cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg