Go Back
Delicious chocolate caramel cupcakes topped with creamy caramel frosting.

Chocolate Caramel Cupcakes

Decadent chocolate cupcakes filled with gooey caramel and topped with rich frosting, all made in an air fryer for easy cleanup and quick baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 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
Frosting
  • 1 cup salted butter (softened)
  • ¾ cup unsweetened cocoa powder
  • 3½ to 4 cups powdered sugar
  • 3–5 tablespoons heavy cream
Caramel Filling
  • ⅓ cup salted butter (diced)
  • 1 cup granulated sugar
  • 7 tablespoons heavy cream
  • 1½ teaspoons pure vanilla extract

Method
 

Preparation
  1. Preheat your air fryer to 350°F (175°C) and prepare a 12-cup muffin tin by lining each well with a paper liner.
  2. In a large bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
  3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until blended.
  4. Fold the wet ingredients into the dry mixture until just smooth.
  5. Dissolve the espresso powder in the boiling water and whisk it into the batter.
Baking
  1. Divide the batter among the muffin cups, filling each about ¾ full.
  2. Place the muffin tin in the air fryer basket and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool completely on a wire rack before frosting.
Frosting and Filling
  1. In a mixer, beat the softened butter, cocoa powder, half of the powdered sugar, and a splash of heavy cream until smooth.
  2. In a saucepan, melt the granulated sugar over medium heat until it turns golden brown. Whisk in the diced butter and heavy cream until smooth.
  3. Pipe frosting on top of the cooled cupcakes, create a hollow in the center for the caramel, and spoon the caramel sauce in to finish.

Notes

Avoid crowding in the air fryer, check for doneness early, and store any leftovers in an airtight container.