Storage and Make-Ahead Tips
- Cupcakes (unfilled, unfrosted): Store at room temp for 2 days or freeze up to 1 month.
- Caramel Sauce: Refrigerate up to 1 week. Reheat gently before use.
- Assembled Cupcakes: Store at room temp (cool spot) for 1 day, or in the fridge for 2–3 days. Bring to room temperature before serving.
Pro Tips
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- Don’t overmix the batter after adding the flour — this can make cupcakes dense.
- Use room-temperature eggs and milk for a smoother batter and better rise.
- Is caramel too thick? Reheat for 10–15 seconds and stir.
- Piping hack: If you don’t have a piping bag, use a Ziploc with the corner snipped off.
Serve and Impress
- Serve on a black slate tray or rustic wood board for contrast.
- Use gold foil liners for a luxe look.
- Perfect for: birthdays, bridal showers and holiday dessert tables
These gooey caramel chocolate cupcakes hit every note: moist and rich chocolate cake with a melt-in-the-middle caramel centre and a velvety caramel buttercream. They’re showstoppers that look fancy but are totally doable at home with just a little care and patience.
