These chocolate espresso cupcakes are the perfect combination of rich, moist chocolate cake and the bold flavor of espresso. Topped with a creamy, salty-sweet salted caramel buttercream, these cupcakes are ideal for coffee lovers or anyone with a sweet tooth. The contrast of the coffee and caramel flavors will have your taste buds dancing with joy!
Recipe Overview
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 40 minutes
Calories: ~350 kcal per cupcake
Ingredients
For the Chocolate Espresso Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup brewed espresso (or strong coffee)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 2 tablespoons heavy cream (adjust for desired consistency)
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, mix together the granulated sugar, brown sugar, eggs, milk, brewed espresso, vegetable oil, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Salted Caramel Buttercream:
- In a large mixing bowl, beat the softened butter until creamy and smooth, about 2 minutes.
- Add the salted caramel sauce, powdered sugar, heavy cream, salt, and vanilla extract. Beat on low speed to incorporate the ingredients, then increase to medium-high and beat until smooth and fluffy, about 3-5 minutes. If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.
3. Frost the Cupcakes:
- Once the cupcakes have completely cooled, pipe or spread the salted caramel buttercream generously on top of each cupcake.
- For an extra touch, drizzle some additional salted caramel sauce over the buttercream and sprinkle a pinch of sea salt on top.
4. Serve and Enjoy:
- These chocolate espresso cupcakes with salted caramel buttercream are ready to serve! Enjoy the rich flavors of espresso and chocolate paired with the sweet and salty caramel topping.
Tips & Variations
- Make It Your Own: If you want a stronger espresso flavor, you can add an extra tablespoon of espresso powder to the dry ingredients.
- Coffee Lovers: For a more intense coffee flavor, you can substitute the brewed espresso with a bit of instant espresso powder dissolved in water.
- Salted Caramel Sauce: If you want to make your own salted caramel sauce, simply melt 1/2 cup sugar in a saucepan, add 1/4 cup butter, and once melted, slowly pour in 1/4 cup heavy cream. Stir in 1/2 teaspoon salt and let it cool before using in the frosting.
These chocolate espresso cupcakes with salted caramel buttercream are a true treat for coffee lovers and anyone who enjoys a sweet, indulgent dessert. Perfect for special occasions or a fun twist on your average cupcake!
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Chocolate Espresso Cupcakes with Salted Caramel Buttercream – A Decadent Delight!
- Total Time: 40 minutes
Description
These chocolate espresso cupcakes are the perfect combination of rich, moist chocolate cake and the bold flavor of espresso. Topped with a creamy, salty-sweet salted caramel buttercream, these cupcakes are ideal for coffee lovers or anyone with a sweet tooth. The contrast of the coffee and caramel flavors will have your taste buds dancing with joy!
Ingredients
For the Chocolate Espresso Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup brewed espresso (or strong coffee)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 2 tablespoons heavy cream (adjust for desired consistency)
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, mix together the granulated sugar, brown sugar, eggs, milk, brewed espresso, vegetable oil, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Salted Caramel Buttercream:
- In a large mixing bowl, beat the softened butter until creamy and smooth, about 2 minutes.
- Add the salted caramel sauce, powdered sugar, heavy cream, salt, and vanilla extract. Beat on low speed to incorporate the ingredients, then increase to medium-high and beat until smooth and fluffy, about 3-5 minutes. If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.
3. Frost the Cupcakes:
- Once the cupcakes have completely cooled, pipe or spread the salted caramel buttercream generously on top of each cupcake.
- For an extra touch, drizzle some additional salted caramel sauce over the buttercream and sprinkle a pinch of sea salt on top.
4. Serve and Enjoy:
- These chocolate espresso cupcakes with salted caramel buttercream are ready to serve! Enjoy the rich flavors of espresso and chocolate paired with the sweet and salty caramel topping.
Notes
- Make It Your Own: If you want a stronger espresso flavor, you can add an extra tablespoon of espresso powder to the dry ingredients.
- Coffee Lovers: For a more intense coffee flavor, you can substitute the brewed espresso with a bit of instant espresso powder dissolved in water.
- Salted Caramel Sauce: If you want to make your own salted caramel sauce, simply melt 1/2 cup sugar in a saucepan, add 1/4 cup butter, and once melted, slowly pour in 1/4 cup heavy cream. Stir in 1/2 teaspoon salt and let it cool before using in the frosting.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: ~350 kcal per cupcake