Name: Salted Caramel Lava Cupcakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter; 4 ounces semisweet chocolate (chopped); 2 large eggs; 2 large egg yolks; ¼ cup granulated sugar; 2 tablespoons all-purpose flour; ½ teaspoon vanilla extract; ¼ teaspoon salt; 6 soft caramel candies (unwrapped); 2 teaspoons sea salt flakes (for topping)

Jump to Recipe·Print Recipe· 4.3 from 69 reviews

If you have a sweet tooth and love desserts that combine rich chocolate with the irresistible pull of caramel, you are going to adore this Salted Caramel Lava Cupcakes Recipe. These cupcakes are the perfect balance of fudgy chocolate cake and molten, gooey caramel oozing from the center, finished with a sprinkle of sea salt flakes that take every bite to a whole new level. Whether you’re serving guests or treating yourself, these cupcakes bring together deep chocolate flavors and luscious caramel in a way that feels like pure indulgence wrapped up in a cute little package.

Salted Caramel Lava Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Salted Caramel Lava Cupcakes Recipe is how simple the ingredient list is, yet how much each item elevates the final treat. From the butter that adds richness to the semisweet chocolate bringing intense flavor, every single component plays an essential role in crafting these perfect molten cupcakes.

½ cup unsalted butter: Provides a creamy richness and helps melt the chocolate evenly.
4 ounces semisweet chocolate (chopped): Gives the cupcakes their deep chocolate essence and smooth texture.
2 large eggs: Adds structure and moisture to the batter for that perfect cakey softness.
2 large egg yolks: Enhances richness and helps create a tender, luxurious crumb.
¼ cup granulated sugar: Sweetens the cupcakes just right without overpowering the chocolate.
2 tablespoons all-purpose flour: A little flour for light structure without weighing down the gooey center.
½ teaspoon vanilla extract: Brings a warm, fragrant note to the chocolate base.
¼ teaspoon salt: Balances sweetness and deepens the chocolate flavor.
6 soft caramel candies (unwrapped): The star of the lava center—melts into the rich gooey heart of the cupcake.
2 teaspoons sea salt flakes (for topping): Adds the perfect pop of salty contrast and beautiful texture.

How to Make Salted Caramel Lava Cupcakes Recipe

Step 1: Prepare Your Baking Equipment and Melt Chocolate

Start by preheating your oven to 425°F and greasing or buttering six standard muffin cups or ramekins. This ensures a smooth release later on. Next, melt the butter and semisweet chocolate together using a heatproof bowl set over simmering water, stirring until completely smooth. Allow this glossy mixture to cool just slightly before moving on to the next step so it doesn’t scramble the eggs.

Step 2: Whisk Eggs and Sugar to Perfection

In a separate bowl, vigorously whisk the eggs, egg yolks, and granulated sugar until the mixture becomes thick, pale, and frothy, about 1 to 2 minutes. This step incorporates air that will gently lift the cupcakes without becoming too dense. It’s the secret to that light yet cozy structure.

Step 3: Combine Chocolate and Egg Mixtures

Slowly pour the warm, melted chocolate and butter mixture into the whisked eggs while continuously stirring. This gradual incorporation prevents the eggs from cooking and keeps the batter silky. Once combined, stir in the vanilla extract, salt, and flour gently until just mixed — overmixing here would make the cupcakes tough.

Step 4: Assemble the Cupcakes with Caramel Centers

Spoon half the batter evenly into your prepared cups. Carefully place one soft caramel candy in the center of each. Cover with the remaining batter, smoothing the tops for even baking. The caramel will melt during baking to create that luscious lava effect.

Step 5: Bake and Serve Warm

Bake the cupcakes for 10 to 12 minutes at 425°F. You want the edges to be set with a slight jiggle in the center, indicating the creamy core is still molten. After baking, allow them to cool just 2 minutes before loosening the edges with a knife and inverting them onto your serving plates. Don’t forget to sprinkle each cupcake with sea salt flakes — this little finishing touch balances sweetness and enhances the caramel’s buttery notes perfectly.

How to Serve Salted Caramel Lava Cupcakes Recipe

Garnishes

These cupcakes are stunning on their own with the shimmering sea salt, but a dollop of whipped cream or a scoop of vanilla ice cream can take the indulgence up a notch. Fresh raspberries or a drizzle of extra caramel sauce add lovely acidity and contrast, making each bite even more extraordinary.

Side Dishes

Pair your Salted Caramel Lava Cupcakes Recipe with a hot cup of coffee or rich espresso to balance their sweetness. For a refreshing twist, a side of fresh berries or a lightly dressed green salad can help cleanse the palate between bites, allowing every molten moment to shine.

Creative Ways to Present

Consider serving these cupcakes in individual ramekins for a rustic touch or decorate your plating with edible flowers or crushed nuts to add texture and flair. You might even drizzle a little sea salt caramel sauce around the plate to create an eye-catching, restaurant-quality dessert experience at home.

Make Ahead and Storage

Storing Leftovers

If you have any of these irresistible Salted Caramel Lava Cupcakes Recipe left over, keep them in an airtight container at room temperature for up to two days. To maintain the gooey center, avoid refrigerating unless necessary.

Freezing

You can freeze unbaked batter-filled cupcake cups or fully baked cupcakes. For unbaked, cover tightly with foil or plastic wrap and freeze for up to one month. When ready to bake, thaw in the fridge overnight and bake as directed. For baked cupcakes, wrap individually in plastic wrap and foil before freezing. Reheat gently when ready to eat.

Reheating

Reheat cupcakes in a warm oven at 300°F for 5 to 8 minutes, carefully monitoring so they don’t dry out. This brings back that molten center experience perfectly. You can also microwave for 15 to 20 seconds but watch closely as it can overcook quickly.

FAQs

Can I use a different type of caramel candy?

Absolutely! While soft caramel candies work best to create a smooth molten center, you can experiment with homemade caramels or certain chewy store-bought brands—just make sure they melt well.

What if I don’t have sea salt flakes?

Regular table salt can work in a pinch but won’t provide the same texture or burst of flavor. Consider using coarse kosher salt or fleur de sel if you can find it for the best experience.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that’s suitable for cakes. Ensure your baking powder or additives are gluten-free as well.

How do I ensure the lava center stays gooey?

The key is baking for just the right amount of time—edges firmly set but centers soft and jiggly. Keep an eye on the cupcakes and remove them from the oven when they look slightly underdone.

Can I double this recipe?

Definitely! Just double the ingredients and bake on two trays or in batches, making sure to space the cups evenly for proper heat circulation and consistent timing.

Final Thoughts

There is something truly magical about the moment you cut into a Salted Caramel Lava Cupcakes Recipe and watch that molten caramel spill out, blending perfectly with rich chocolate and a hint of sea salt. These cupcakes are a stunning dessert that’s surprisingly simple to make at home, perfect for celebrations or whenever you need a special treat. I wholeheartedly encourage you to give this recipe a try — your taste buds will thank you endlessly.