Imagine biting into a decadent chocolate cupcake where sweet, gooey caramel cascades over rich, moist chocolate - a dessert that literally turns traditional cupcakes upside down! These irresistible Upside Down Chocolate Cupcakes are not just a treat; they're a culinary adventure that will transform your baking game and leave your guests absolutely mesmerized. With a perfect balance of deep chocolate flavor and luscious caramel, these cupcakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or grease thoroughly with butter.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Melt the chopped dark chocolate and unsalted butter together, stirring continuously until smooth and fully combined.
- Remove the chocolate mixture from heat and whisk in granulated sugar until well incorporated. Allow the mixture to cool slightly for 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract until the mixture is glossy and uniform.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the chocolate mixture, mixing gently until just combined.
- Pour approximately 1-2 tablespoons of caramel sauce into the bottom of each cupcake liner, creating a thin, even layer.
- Carefully spoon the chocolate batter over the caramel, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and let cool in the tin for 5 minutes. Carefully invert the cupcakes onto a wire rack, allowing the caramel to drip down and coat the tops.
- Let cupcakes cool completely before serving. Optional: Drizzle additional caramel sauce or sprinkle with sea salt for extra flavor.
Tips
- Use high-quality dark chocolate for the most intense flavor profile
- Ensure caramel is at room temperature to prevent uneven distribution
- Don't overmix the batter - this keeps the cupcakes tender and moist
- Use a non-stick muffin tin or generously grease for easy removal
- Let cupcakes cool slightly before inverting to maintain caramel's glossy texture
- For extra elegance, sprinkle sea salt on top to enhance caramel's sweetness
- Store in an airtight container at room temperature for up to 3 days
- For best results, serve slightly warm for maximum caramel flow
Nutrition Facts
Calories: kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
