caramel chocolate cupcakes with cookie dough frosti

Name: caramel chocolate cupcakes with cookie dough frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Butter; 1 cup Brown sugar; 4 tbsp Cocoa; 1 large Egg; 1 tsp Vanilla extract; 1 tsp Baking soda; 1 1/2 tsp Baking powder; 1/2 cup Milk; 1 1/2 cup Flour; 3/4 cup Candy caramel sqaures; 1/2 cup Butter; 3/4 cup Brown sugar; 1 tsp Vanilla; 1 1/2 cup Flour; 4 tbsp Milk; 1/2 cup Mini choco chips

Servings: persons

1/2 cup Butter
1 cup Brown sugar
4 tbsp Cocoa
1 large Egg
1 tsp Vanilla extract
1 tsp Baking soda
1 1/2 tsp Baking powder
1/2 cup Milk
1 1/2 cup Flour
3/4 cup Candy caramel sqaures
1/2 cup Butter
3/4 cup Brown sugar
1 tsp Vanilla
1 1/2 cup Flour
4 tbsp Milk
1/2 cup Mini choco chips

1
preheat oven to 350 degrees
2
Completely melt butter add brown sugar whisk together
3
whisk in cocoa
4
Whisk in egg and vanilla well
5
Put 1 cup of flour in with baking soda and powder whisk together
6
Add milk whisk together
7
Add the remaining half a cup of flour in
8
Fold in caramel then bake for 20 minutes
9
Let cupcakes cool before frosting.
10
Cream butter and brown sugar
11
Mix in vanilla
12
Mix in flour
13
Mix in milk
14
Fold in choco chips

1207

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup Butter, 1 cup Brown sugar, 4 tbsp Cocoa, 1 large Egg, and more.

Yes, caramel chocolate cupcakes with cookie dough frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

caramel chocolate cupcakes with cookie dough frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions