Karamel Sutra Cupcakes | Chocolate & Caramel Cupcake Recipe (2024)

These Karamel Sutra Cupcakes are inspired by the Ben & Jerry’s ice cream flavor. They’re super moist and decadent chocolate cupcakes with a caramel sauce filling and a chocolate buttercream caramel swirl frosting!

Chocolate and Caramel Swirl Cupcakes

Ben and Jerry’s Week is still a-go.

Round one was fun with What A Cluster Bars, Cherry Garcia Cake and Phish Food Pie.

Round two, we’re getting a little scandy.

Karamel Sutra? I mean, Ben. And. Jerry. I’m blushing.

Let me explain what Karamel Sutra Ice Cream is. Think chocolate and caramel ice cream with fudge chips surrounding a giant core of caramel.

Let’s have a look-see…

Can you even believe that is a real thing?

So when we were deciding on B&J flavors to replicate this week, there was no way I wasn’t choosing the completely inappropriately named Karamel Sutra.

Here’s my spin: A devil’s food cake cupcake, filled with caramel sauce, topped with a chocolate buttercream & caramel frosting swirl, garnished with completely optional, but not optional at all chocolate curls. Basically the best Chocolate and Caramel Swirl Cupcake you will ever have.

It’s a lot of steps for one cupcake, I understand…and certainly there are ways to cut corners…so dissect it the way you’d like, anyway you do it, you will not be disappointed.

How to Make Karamel Sutra Cupcakes

I actually started by making the caramel filling and the frostings the day before. I did this because there is a bunch a cooling time needed for the caramel, and thought it would be easier.

I started by making the caramel filling. Annnd I also completely forgot to take pictures. It’s pretty easy, just boiling some sugar and butter together for a bit, add some cream, stir and cook more and then cool. Got that? Sorry, the full instructions are in the recipe.

*If you’re feeling like you don’t want to make caramel filling, you could totally use the wrapped caramels. Rule of thumb for me is 1 pound caramels + 1/2 cup heavy cream melted together make a good consistency for caramel filling.

Next up I made the chocolate buttercream. This frosting, by the way is my new favorite chocolate frosting ever ever ever. I think I might devote an entire post to it next week.

All you do is melt some butter and chocolate chips together. Yep, that’s it.

Let that cool completely. Honestly I stuck mine in the fridge and let it chill overnight until I was ready to use it.

When it is chilled it will form a solid block. Don’t worry. Just use a hand mixer, or stand mixer and beat it up. It will magically become the softest, fluffiest chocolate frosting ever.

I also made the caramel frosting the day ahead, but that’s, again, because it will need to cool at least an hour before you are able to add the powdered sugar.

And also because I have been all plan-aheady lately. I don’t know what’s wrong with me.

Just melt your butter and sugar together, add milk, boil some more…let it cool…add powdered sugar and that’s it!

Finally when you’re ready to bake, make your super simple devil’s food cake cupcakes.

And by super simple, I mean literally add all your ingredients in a bowl and then mix. No creaming, no gradually adding, no alternate dry and wet.. just add and mix. The end.

Your batter will be runny, but it’s ok.

When they are baked and cooled hollow a little bit out and fill them with the caramel sauce you made earlier…

Then fill your piping bag with frosting. I filled my piping bag with chocolate frosting on one side and caramel on the other…and squeezed a bit out until they swirled together.

There you go.
And in case you were wondering what it’s guts looked like…

Now, let’s talk about some more Ben and Jerry’s, ok?

Kristan is doing some crazzzzy Everything But the…Brownies. Yes, sir.

Julie is making magic with Americone Dream

And Peabody is also doing Everything But the… but in a totally different way.

Hop over and say hi to each of these girls, they are fan-freaking-tastic!

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Helpful Tip… Out of buttermilk?