Chocolate Espresso Cupcakes with Salted Caramel Buttercream

why make this recipe

Chocolate Espresso Cupcakes with Salted Caramel Buttercream are the perfect treat for anyone who loves the rich flavors of chocolate and coffee. These cupcakes are moist, delicious, and topped with creamy buttercream that has a perfect sweet and salty balance. They are great for birthdays, celebrations, or just a cozy night in. Making these treats at home adds a personal touch that store-bought desserts can’t match.

how to make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Ingredients

• 1 and 1/3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup strong brewed espresso
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1 cup salted caramel sauce
• 2 cups powdered sugar
• 1/4 cup heavy cream

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, mix together the flour, cocoa powder, and baking powder.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the espresso and milk, until just combined.
6. Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
7. For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream, mixing until fluffy.
8. Stir in the salted caramel sauce and mix until well combined.
9. Once the cupcakes are cool, frost with the salted caramel buttercream.

how to serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Serve the cupcakes on a beautiful plate with a drizzle of extra salted caramel sauce on top for an extra touch. These cupcakes pair well with a cup of coffee or milk, making them a delightful dessert that can be enjoyed at any time of the day.

how to store Chocolate Espresso Cupcakes with Salted Caramel Buttercream

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste.

tips to make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

• Make sure your butter is softened to room temperature for the best buttercream texture.
• Use freshly brewed espresso for a stronger flavor.
• If you want a richer chocolate taste, consider using dark cocoa powder.
• Feel free to add chocolate chips to the cupcake batter for extra chocolatey goodness.

variation

For a twist, you can try adding a pinch of cinnamon to the batter or incorporating some nuts like walnuts or pecans for crunch.

FAQs

Can I make these cupcakes gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend.

Can I freeze the cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to three months. Thaw them before frosting.

What if I don’t have espresso?
You can substitute the espresso with strong brewed coffee or omit it entirely, though the flavor will be milder.

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Deliciously moist chocolate espresso cupcakes topped with creamy salted caramel buttercream, perfect for any celebration or cozy night in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1 1/3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup strong brewed espresso
• 1/2 cup whole milk
• 1/4 teaspoon salt

For the Salted Caramel Buttercream

• 1 cup salted caramel sauce
• 2 cups powdered sugar
• 1/4 cup heavy cream

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, mix together the flour, cocoa powder, and baking powder.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the espresso and milk, until just combined.
6. Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.

Buttercream Preparation

1. For the buttercream, beat the softened butter until creamy.
2. Gradually add the powdered sugar and heavy cream, mixing until fluffy.
3. Stir in the salted caramel sauce and mix until well combined.

Frosting and Serving

1. Once the cupcakes are cool, frost with the salted caramel buttercream.
2. Serve on a beautiful plate with a drizzle of extra salted caramel sauce on top.

Notes

Make sure your butter is softened to room temperature for the best buttercream texture. Use freshly brewed espresso for a stronger flavor. For a richer chocolate taste, consider using dark cocoa powder. Feel free to add chocolate chips to the cupcake batter for extra chocolatey goodness.