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Chocolate Caramel Cupcakes

Delicious chocolate cake filled with gooey caramel and topped with velvety frosting, made quickly in an air fryer.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder Divided into ¼ cup for cupcakes and ¾ cup for frosting.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon instant espresso powder
  • 1 large egg (room temperature)
  • 4 tablespoons vegetable oil
  • ½ cup milk
  • 1½ teaspoons vanilla extract
  • ½ cup boiling water Used to dissolve espresso powder.
Frosting Ingredients
  • 1 cup salted butter (softened)
  • ¾ cup unsweetened cocoa powder
  • 3½ to 4 cups powdered sugar
  • 3–5 tablespoons heavy cream Adjust for desired consistency.
Caramel Filling Ingredients
  • ⅓ cup salted butter (diced)
  • 1 cup granulated sugar
  • 7 tablespoons heavy cream
  • 1½ teaspoons pure vanilla extract

Method
 

Preparation
  1. Preheat the air fryer to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until well blended.
  4. Combine the wet ingredients with the dry ingredients, folding gently until just mixed.
  5. Dissolve the instant espresso powder in the boiling water and stir into the batter.
Cooking
  1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  2. Cook in the air fryer for 16-18 minutes, or until a toothpick comes out clean.
  3. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
Frosting and Caramel Filling
  1. For the frosting, beat the softened salted butter until creamy, then gradually mix in the cocoa powder and powdered sugar alternating with heavy cream.
  2. For the caramel filling, melt sugar in a saucepan over medium heat until golden brown. Remove from heat and whisk in diced butter and heavy cream. Let it cool slightly.
  3. Once the cupcakes are cool, pipe the frosting on top and fill the center with the caramel.

Notes

For best results, avoid overcrowding the air fryer and check for doneness with a toothpick. Allow cupcakes to cool completely before frosting.