Description
Indulge in the ultimate dessert experience with these Chocolate Espresso Cupcakes crowned with a luscious Salted Caramel Buttercream. Perfect for coffee and chocolate lovers alike, this recipe combines rich, moist chocolate cupcakes with the bold flavors of espresso, topped with a silky salted caramel buttercream that melts in your mouth.
Ingredients
Scale
- For the Chocolate Espresso Cupcakes:
- 1 and 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons instant espresso powder, dissolved in 1/4 cup hot water
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Salted Caramel Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Salted Caramel Sauce (optional, for garnish):
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Then, add the dissolved espresso powder mixture and vanilla extract, and mix until well combined. - Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the salted caramel buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the salted caramel sauce, vanilla extract, and a pinch of salt to the buttercream, and beat until well combined and fluffy. Adjust the consistency by adding more powdered sugar if needed.
- Once the cupcakes are completely cooled, frost them with the salted caramel buttercream using a piping bag or an offset spatula.
- If desired, drizzle the cooled salted caramel sauce over the frosted cupcakes for garnish.
- Serve and enjoy these delicious chocolate espresso cupcakes with salted caramel buttercream as a decadent treat!
Notes
- Espresso enhances chocolate’s rich flavors without overpowering the cupcakes with coffee taste.
- Ensure ingredients, especially for caramel, are at room temperature to avoid clumping.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
