Caramel Swirl Cheesecake Cupcakes

These caramel swirl cheesecake cupcakes are mini bites of cheesecake heaven and I can’t wait for you to try them!

Caramel Swirl Cheesecake Cupcakes by Barefeet in the Kitchen for

Hi! My name is Mary and I blog over at Barefeet In The Kitchen. I’m excited to be sharing one of our favorite sweets with you today. Thanks to Betsy for being gracious enough to share her space with me!

Caramel Swirl Cheesecake Cupcakes by Barefeet in the Kitchen for

These Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking. Homemade caramel sauce is a breeze to make and if you don’t already have a favorite recipe, I highly recommend Vanilla Bean Salted Caramel Sauce. If you’re in a hurry though, a store-bought caramel will work beautifully as well.

Caramel Swirl Cheesecake Cupcakes by Barefeet in the Kitchen for

While the cupcakes are pretty spectacular on their own, for an extra special dessert, I like to top them with a generous drizzle of warm caramel just before serving.

Caramel Swirl Cheesecake Cupcakes by Barefeet in the Kitchen for

Here are a few more cheesecake recipes you might like:
Very Berry Cheesecake by Java Cupcake
Whipped Chocolate Cheesecake Parfaits by Chocolate, Chocolate and More
No-Bake Cheesecake by Shugary Sweets
Mini Peanut Butter Cheesecakes by Texanerin
Cherry Cheesecake Eggrolls by Cook Crave Inspire
Key Lime Cheesecake by Crazy for Crust


Caramel Swirl Cheesecake Cupcakes

Caramel Swirl Cheesecake Cupcakes

Yield: 24 cupcakes


  • 1 1/2 cups graham cracker crumbs, about 10 crackers worth (gluten free crackers work fine)
  • 1/4 cup butter, melted
  • 1/4 cup light brown sugar
  • 24 ounces cream cheese
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • Vanilla Bean Salted Caramel Sauce or your favorite store-bought caramel sauce


  1. Preheat oven to 325 degrees. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
  2. Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
  3. Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with additional warm caramel sauce just before serving, if desired. Enjoy!
Salted Caramel Chocolate Tartlets by TotalNoms for

Salted Caramel Chocolate Tartlets

Shortbread crust, chocolate ganache and salted-caramel make these tartlets an irresistibly decadent dessert! Salted Caramel Chocolate Tartlets by TotalNoms for

Hi everyone! It’s Mallory from Total Noms and I’m really happy to be able to be guest posting on Java Cupcake today!

Betsy and I first became buddies when she graciously guest posted for me while I was out on my honeymoon in October 2013. Her Peaches ‘n Cream cupcakes quickly became one of the most popular posts of the last few months for me, and there’s no mistaking why- Betsy is a total whiz when it comes to delicious and beautiful desserts!

So I’m honored to be able to share a recipe with you today that I hope can hold up to the level of sweet beauty of Betsy’s normal fare. The truth is, I’m an absolutely TERRIBLE cake decorator (for proof, see here from the early days) so when it comes to desserts, I usually stick to the kinds that require minimal design capabilities. Drop cookies, pies, and bars are my thing. It’s really hard to make those ugly!

Case in point- these little Salted Caramel Chocolate Tartlets.

Salted Caramel Chocolate Tartlets by TotalNoms for

It’s pretty much impossible to make something terrible out of shortbread crust, chocolate ganache, and oh yeah, salted caramel. Sure, I might have caramel sauce stuck all over my stove top, fingers, and plates now, and there might be chocolate ganache drips all over my fridge shelf where I let these cool, but the finished product, man- it’s a doozy!

And no decoration required! 🙂 Just a little sprinkling of salt on top is all you need!

Adapted from Sprinkle Bakes, originally from The Perfect Finish: Special Desserts for Every Occasion.

You may end up with a little extra salted caramel and chocolate ganache from this recipe (if you were able to keep yourself from dipping into them while assembling). This may seem like a tragedy, if you’re crazy. You can store the salted caramel in the fridge in an airtight container for up to a week. Use the chocolate ganache within a few days, again storing in an airtight container in the fridge. Both are perfect as dips for fresh fruit, cookies, or biscotti!

Salted Caramel Chocolate Tartlets by TotalNoms for

Thanks so much for reading, and feel free to come visit Total Noms anytime! You can also find me on YouTube, Facebook, Google + and Pinterest.

Happy Eating 🙂

My warmest, most-heartfelt thanks goes to Mallory from TotalNoms for sharing this delicious recipe with my JavaCupcake readers!  Mallory recently was married and I had the opportunity to guest post for her!  We have become sweet internet blogging friends and I hope to continue to work with her to share sweet recipes with our readers!  If you’d like to see more of Mallory’s delicious creations, check out her blog TotalNoms or find her on FacebookPinterest, YouTubeInstagram and Twitter

Salted Caramel Chocolate Tartlets

Salted Caramel Chocolate Tartlets

Yield: about 30 tartlets
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours


For the shortbread crust:

  • 10 tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2.5 cups all-purpose flour
  • 1 tsp sea salt

For the salted caramel:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1 and 3/4 cup heavy cream, at room temperature
  • 1/2 tsp sea salt

For the chocolate ganache:

  • 1.5 cups heavy cream
  • 12 oz bittersweet chocolate chips (about 1.5 cups)


Make the shortbread crust:

  1. Using a hand or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat again until combined. Add the flour and salt, and mix until a dough has formed. Remove dough from the bowl, form into a ball and wrap in plastic wrap. Refrigerate for one hour.
  2. Spray a mini muffin tin with cooking spray. Between two sheets of parchment paper, roll out chilled dough to 1/4" thickness. Using a biscuit cutter or other circular stencil, make 2.5" circles and press them down into the muffin tin, making sure to press down the bottoms fully into the pan. Stab a fork into the bottom of each mini pie crust. Freeze for 5-10 minutes until dough is fully hardened.
  3. Preheat oven to 350°F. Press a piece of foil over top the pie crusts, and carefully press the foil into each divot of the muffin tin so that its completely covering and touching the dough. Add pie weights, coffee beans or other dry beans into the divots to weigh the foil down. Bake for 30 minutes.
  4. (My mini muffin tin only makes 12 at a time, so I had to repeat this process more than once. While each batch is baking, keep remaining dough in the fridge to keep cold in the meantime.)

Make the salted caramel:

  1. Melt the sugar in a medium saucepan over medium-high heat, whisking often. Once sugar is completely melted, add the room temperature butter, continuing to whisk (mixture will bubble!). Carefully add the heavy cream and whisk- this will cause a lot of bubbling as well. Once mixture is smooth, remove from heat, and stir in the salt. The caramel will look very liquidy, but it will thicken as it cools. Allow to cool while you make the ganache.

Make the chocolate ganache:

  1. Bring heavy cream just to a boil in a small saucepan. While cream is heating up, place the chocolate in a large, heat-proof bowl. Once cream comes to a boil, immediately pour over the chocolate and stir everything together until it comes together as a rich, beautiful chocolate ganache. Resist the urge to eat the whole bowl right then and there.

Assemble the tartlets:

  1. Carefully spoon a 1/2 tsp of salted caramel into each mini pie crust. Then fill up the rest of the tart with chocolate ganache, being careful not to overflow. Lightly sprinkle with kosher or sea salt over top. Refrigerate until firm, about 1 hour. These can be stored in the fridge for a few days in an air tight container (if you really can control yourself!)

Candy Bar Cupcakes – 4 Ways!

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Candy Bar Cupcakes - 4 Ways! by

This past weekend I went to a  BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes.  I kept asking and asking what flavors he wanted and he couldn’t decide.  Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!

I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars.  Well, I guess they all aren’t technically candy bars, but you get what I mean.

Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.

Black & White Cupcakes - dark and white chocolate - by


Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.

Rolo Cupcakes by


Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.

Reese's Cupcakes by

After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with  mint chocolate chip buttercream and an After Eight Mint.

After Eight Cupcakes (mint chocolate) - by

Woah.  That’s a lot of cupcakes.

I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank.    No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!

Candy Bar Cupcakes - 4 Ways! by


So at the BBQ – the cupcakes were a HUGE hit!  Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!

Adults & Kids eating and loving JavaCupcake!


Candy Bar Cupcakes – 4 Ways!

Candy Bar Cupcakes – 4 Ways!

Yield: 4 dozen cupcakes
Cook Time: 18 minutes
Total Time: 18 minutes

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!


Dark Chocolate Cupcakes

  • Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
  • ROLO: 18 Rolo candies, quartered
  • AFTER EIGHT: mint chocolate chips

Peanut Butter Buttercream for Reese's Cupcakes

  • Use HALF of this Perfect Peanut Butter Buttercream recipe.
  • 12 Reese's mini peanut butter cups, unwrapped for garnish
  • chocolate jimmies, for garnish
  • chocolate chips, for garnish

Caramel Buttercream for Rolo Cupcakes

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar, lightly packed
  • 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1lb powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 12 Rolo candies for garnish

Whipped White Chocolate Frosting for Black & White Cupcakes

  • Use HALF of this White Chocolate Frosting recipe.
  • dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)

Mint Chocolate Chip Buttercream for After Eight Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1tsp mint extract
  • pinch of salt
  • 1/4 mint chocolate chips, chopped
  • 12 After Eight mints for garnish


Dark Chocolate Cupcakes

  1. Prepare cupcakes as directed in recipe above.
  2. FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
  3. FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
  4. Allow cupcakes to cool completely before frosting & decorating.

Peanut Butter Buttercream for Reese's Cupcakes & Assembly

  1. Prepare buttercream as directed in recipe above.
  2. Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
  3. Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.

Caramel Buttercream for Rolo Cupcakes & Assembly

  1. In a medium, heavy sauce pan, melt the butter over medium-high heat.
  2. Add the sugar. cream and salt and whisk until the sugar is dissolved.
  3. Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
  4. In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
  5. Add up to 2Tbsp heavy cream to loosen the frosting.
  6. Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
  7. Garnish with a Rolo candy cut in half.

Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly

  1. Prepare the frosting as directed in the recipe above.
  2. Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
  3. Garnish with chunks of white & dark chocolate.

Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time and mix until combined.
  3. Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
  4. Beat on high for 2 minutes or until light and fluffy.
  5. Add the chopped mint chocoalte chips and mix until incorporated.
  6. Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

Candy Bar Cupcakes - 4 Ways! by


Coffee & Caramel Cupcake Round Up

15 Coffee & Caramel Cupcakes!

It’s time for a Coffee & Caramel Cupcake Round Up!  Week two of my new round-up series features 15 coffee & caramel cupcake recipes.  Some of them have both coffee and caramel… some just coffee… some just caramel. But all of them are 100% DELICIOUS! What’s awesome about this week too is that all of these recipes come from this blog! Yup… they are all original JavaCupcake recipes!


Other ROUND-UPS you should check out!

Coffee Cupcakes & Cake

Recipe link BELOW each photo!

Dulce de Leche filled Mocha Cupcakes by

Mocha Cupcakes filled with Dulce de Leche

Mocha Mocha Cupcakes

JavaChip Cupcakes

Caramel Creme Latte Cupcakes

Dulce de Leche Cupcakes

Banana, Espresso & Chocolate Chip Cupcakes

Caramel Macchiatto Cupcakes

Chocolate Toffee & Coffee Cupcakes

Spiced Mocha Cupcakes

Mocha Vanilla Swirl Cupcakes

Tiramisu Bundt Cake

Caramel Cupcakes

Caramel Apple Milky Way Cupcakes

White Chocolate Twix Cupcakes by

White Chocolate Twix Cupcakes with Caramel Filling

Caramel Apple Cupcakes 1

Caramel Apple Cupcakes 2

Samoa Cupcakes

Caramel Stuffed Snickerdoodles with Browned Butter

Caramel Stuffed Browned Butter Snickerdoodles by

I love nothing more than a good cookie.  I mean seriously… chewy cookies that are just a little crisp around the edges… TO DIE FOR.  These cookies, however, I may even kill for.  (Well no, I won’t kill – but you get the idea).  These chewy snickerdoodles are stuffed with caramel and made with a perfectly nutty browned butter.

Yah… you read that right.  Browned butter AND caramel in the SAME snickerdoodle!  I was inspired to make these cookies by Two Peas and their Pod who made a similar cookie not too long ago.  I did make a batch that had the seasalt on top, but I wasn’t a huge fan of it with these cookies, so I omitted it for the rest.

Want a cookie to knock your socks off?  These Caramel Stuffed Browned Butter Snickerdoodles will do just that!


Caramel Stuffed Browned Butter Snickerdoodles by

Caramel Stuffed Browned Butter Snickerdoodles

Yield: 2 dozen cookies
Prep Time: 8 hours
Cook Time: 9 minutes
Total Time: 8 hours 9 minutes


  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp cinnamon
  • 1/2 tspsalt
  • 1 cup unsalted butter, sliced
  • 1 1/3 cup dark brown sugar, lightly packed
  • 1/4 cup + 2Tbsp sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 Tbsp sour cream
  • Kraft Caramel squares, cut in half
  • 1/4 cup sugar, for rolling
  • 2 tsp cinnamon, for rolling


  1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool.
  2. While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl.
  3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth.
  4. Add the eggs one at a time and beat will after each addition. Mix in the vanilla and sour cream and mix until combined.
  5. Add in the dry ingredients and mix until just combined.
  6. Cover the dough and chill for at least 8 hours or overnight.
  7. When ready to bake, preheat the oven to 350 F degrees and line your cookie sheet with parchment paper. In a small bowl, combine the 1/4 cup sugar and cinnamon.
  8. Using at least 2 Tbsp of dough, work the dough in your hands until pliable. Roll the dough into a rough ball and then flatten it on your work surface. Press your thumb into the center of the flattened dough to create a well for the caramel.
  9. Place 1/2 a square of caramel into the well and then fold the sides of dough around the caramel. Use your hands to shape the dough into a ball. Roll it in your hands to smooth out the surface and make it round.
  10. Toss the dough ball in the cinnamon/sugar mixture and place on the prepared cookie sheet.
  11. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.