Chocolate and Salted Bourbon Caramel Cupcakes

Double the chocolate and double the fun with this decadent cupcake! This rich chocolate cupcake is stuffed with salted bourbon caramel and dipped in dark chocolate.

These rich dark chocolate cupcakes are sure to surprise and delight with their chewy bourbon caramel centers. Move over Cadebury Cremes, THESE cupcakes take the cake!

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Cuisine: American



For the cupcakes:

  • 1/2 cup water
  • 1 oz semi-sweet chocolate chips
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 oz baking cocoa
  • 3/4 cup flour
  • 1 tsp baking soda

For the bourbon caramel filling:

  • 2 oz butter
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp. dark corn syrup
  • ¼ cup heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 tbsp. bourbon
  • ¼ tsp. sea salt flakes

For the frosting:

  • 6 tbsp water
  • 1 1/3 cup granulated sugar
  • 6 egg whites
  • 3 sticks unsalted butter
  • 1 tsp vanilla extract

For the chocolate coating:

  • 10 oz dark melting wafers


  1. In a small bowl, combine the semi-sweet chocolate and boiling water. Stir until the chocolate has melted. In the bowl of a stand mixer, whip the egg and vegetable oil until light and fluffy. Add the granulated sugar, water/chocolate and milk, and beat until just combined.
  2. Fold in the dry ingredients until the batter is lump free. Pour it into your lined cupcake pan(s) and bake at 350F/175C for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. To make the salted bourbon caramel, combine all the ingredients in a small pan over medium-low heat. Cook until it thickens (about 15 minutes) but be careful not to let it boil. Transfer to a bowl to cool.
  4. To make the frosting, combine the water and sugar in a small saucepan. Bring to a boil and cook until the syrup is completely clear. While the syrup cooks, whip your egg whites in the bowl of a stand mixer until stiff peaks form. On high, pour the hot syrup down the side of the bowl and into the egg whites. Continue to whip on high until the mixture has cooled to room temperature (about 15 minutes). On low, begin adding small slices of the butter until all the butter has been added. Whip the frosting on high until it becomes a thick frosting (it’ll look curdled first, but don’t worry. Just keep on whipping). Turn the mixer down to low, add the vanilla extract, and continue whipping until the frosting is completely smooth.
  5. Using a large round tip, pipe two layers of frosting onto each cupcakes. With a small spoon or another frosting tip, remove the center of the frosting. Fill with the cooled caramel and top with a final layer of frosting. Place the cupcakes in the freezer until the frosting is completely firm (this will keep the frosting from melting and pulling away from the cupcakes as they’re dipped).
  6. In a bowl, melt the dark melting wafers in the microwave using 20 second increments. Dip the tops of the cupcakes into the melted chocolate.


Cupcake recipe from Miette (2011), pg. 55
Caramel recipe adapted from David Lebovitz