Chocolate Caramel Cupcakes

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Chocolate Caramel Cupcakes with Pretzel Crumbs

Yield Makes 12 cupcakes 1x
Prep: 45 minutesCook: 30 minutesTotal: 1 hour 15 minutes

Chocolate Caramel Cupcakes with Pretzel Crumbs. Chocolate cake topped with silky smooth chocolate caramel frosting, caramel sauce and sweet pretzel crumbs.


Chocolate cupcakes

  • 105 grams (3/4 cup) plain flour or all purpose flour
  • 40 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 100 grams (1/2 cup) caster sugar or granulated  sugar
  • 45 grams (1/4 cup) brown sugar
  • 115 grams (1/2 cup or 1 stick) unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) full fat buttermilk

Chocolate caramel frosting

  • 115 grams (1/2 cup or 1 stick) unsalted butter
  • 375 grams (3 cups) icing sugar or powdered sugar
  • 23 tablespoons full fat or whole milk
  • 20 grams (1/4 cup) cocoa powder
  • 120ml (1/2 cup) salted caramel sauce, plus a little extra for decorating

Pretzel crumbs

  • 40 grams (1 cup) pretzels
  • 70 grams (1/2 cup) plain flour or all purpose flour
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 tablespoon cornflour or cornstarch
  • 60 grams (1/4 cup) unsalted butter


  1. Chocolate cupcakes
    Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
  2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a little stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
  3. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for  around 18 minutes or until a skewer inserted comes out clean. Set cakes out onto a wire rack and leave to cool completely.
  4. Chocolate caramel frosting
    In a large mixing bowl, beat the butter until creamy and smooth and then add one cup of icing sugar, along with a tablespoon of milk  to help loosen up the mixture. Beat until combined. Then sift in another cup of icing sugar and a tablespoon of milk. Finally, add the last cup of icing sugar, along with the cocoa powder. Beat again. The frosting should be nice and creamy. If its too thick, you can add another tablespoon of milk.
  5. Finally, add the caramel sauce and beat until the frosting is lovely and smooth. Place the frosting into a piping bag fitted with a large round tip and frost all of your cupcakes. If you have any caramel left, you can drizzle a little over the top of your cupcakes.
  6. Pretzel crumbs
    Crush your pretzel using a food processor, a mortar and pestle or by hand until they become fine crumbs. In a large mixing bowl, add your pretzels, plain flour, sugar and cornflour. Whisk together. Melt your butter and add it to the mixture, stirring until it forms wet crumbs. Pour this mixture out onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool. Add pretzel crumbs to the top of your cupcakes.


Pretzel crumbs recipe adapted from Christina Tosi’s Milk Crumbs recipe.

Nutrition Information

Serving Size: 1 cupcake Calories: 462
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: American
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