Chocolate Caramel Cupcakes

• Granulated sugar – ½ cup (100g)
• All-purpose flour – ½ cup (60g)
• Unsweetened cocoa powder – ¼ cup (21g)
• Baking soda – ½ teaspoon (2g)
• Baking powder – ½ teaspoon (2g)
• Salt – 1 teaspoon (4g)
• Avocado oil – ¼ cup (60ml)
• Large egg – 1 (approx. 50g)
• Vanilla extract – 1 teaspoon (5ml)
• Hot coffee – ½ cup (120ml)

• Heavy whipping cream – ½ cup (120ml)
• Powdered sugar – 2 tablespoons (16g)
• Caramel sauce – ¼ cup (60g), plus more for filling

In a large mixing bowl, whisk together the egg and avocado oil until smooth.

Add in the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix until a thick batter forms.

Slowly pour in the hot coffee and mix until the batter is fully combined.

Line a cupcake pan with liners and scoop 6 oz (170g) of batter into each mold. This recipe makes 12 cupcakes.

Bake at 350°F (177°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool for 1 hour before frosting.

In the meantime, prepare the frosting: add the heavy cream, powdered sugar, and caramel sauce to a stand mixer. Whip on high speed for 2–4 minutes until stiff peaks form.

Transfer the frosting to a piping bag. Use a cupcake corer or piping tip to create a small well in the center of each cupcake.

Fill each core with caramel, then pipe frosting on top.

Optional: garnish with caramel baking chips or a drizzle of extra caramel.

Tips & Notes:

Store in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.

Make sure the cupcakes are fully cooled before adding the whipped frosting to prevent melting.