Chocolate Espresso Cupcakes with Salted Caramel Buttercream

why make this recipe

Chocolate Espresso Cupcakes with Salted Caramel Buttercream are a delightful treat that combines rich chocolate and strong espresso flavors. The cupcakes are moist and fluffy, while the salted caramel buttercream adds a creamy, sweet, and slightly salty touch. This recipe is perfect for celebrations, gatherings, or simply to satisfy your sweet tooth. Plus, they are easy to make and will impress your family and friends!

how to make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup brewed espresso, cooled
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup salted caramel sauce (for buttercream)
• 1/2 cup butter (for buttercream)
• 2 cups powdered sugar (for buttercream)
• 1/4 cup heavy cream (for buttercream)

Directions:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until fluffy.
4. Add the eggs, buttermilk, espresso, and vanilla to the creamed mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fill the cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
8. For the buttercream, beat together the softened butter and powdered sugar until smooth. Add in the salted caramel sauce and heavy cream, mixing until light and fluffy.
9. Frost the cooled cupcakes with the salted caramel buttercream and drizzle with additional caramel sauce if desired.

how to serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Serve these delicious cupcakes on a nice platter. You can decorate them with a sprinkle of sea salt or drizzle more caramel sauce on top for an extra treat. They’re great for parties or as a sweet ending to any meal.

how to store Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for a longer time, you can refrigerate them for up to a week. Make sure to bring them back to room temperature before serving.

tips to make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

• Make sure your butter is softened before starting to get a smooth buttercream.
• Use high-quality cocoa powder for a rich chocolate flavor.
• Cool the espresso completely before adding it to the batter to avoid melting the butter.
• Don’t overmix the batter; mix until combined for the fluffiest cupcakes.

variation

If you’re not a fan of caramel, you can substitute it with chocolate ganache or vanilla buttercream. You can also try adding chocolate chips to the batter for an extra chocolatey experience!

FAQs

Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a few days in advance. Just store them in an airtight container until you are ready to frost and serve.

What can I use if I don’t have buttermilk?
You can make your own buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.

How do I make the salted caramel sauce?
You can make a simple salted caramel sauce by melting sugar until it turns golden, adding butter and heavy cream, and then mixing in a pinch of salt. Alternatively, you can buy it ready-made at the store.

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Deliciously moist chocolate espresso cupcakes topped with creamy salted caramel buttercream, perfect for celebrations or satisfying your sweet tooth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1 cup all-purpose flour
• 1/2 cup cocoa powder Use high-quality cocoa powder for better flavor.
• 1 cup sugar
• 1/2 cup unsalted butter, softened Make sure butter is softened before starting.
• 2 large eggs
• 1/2 cup buttermilk You can substitute with homemade buttermilk.
• 1/2 cup brewed espresso, cooled Cool the espresso completely before use.
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Salted Caramel Buttercream

• 1 cup salted caramel sauce
• 1/2 cup butter Use softened butter.
• 2 cups powdered sugar
• 1/4 cup heavy cream

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until fluffy.
4. Add the eggs, buttermilk, espresso, and vanilla to the creamed mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fill the cupcake liners about 2/3 full with batter.

Baking

1. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

Making Buttercream

1. For the buttercream, beat together the softened butter and powdered sugar until smooth.
2. Add in the salted caramel sauce and heavy cream, mixing until light and fluffy.

Assembly

1. Frost the cooled cupcakes with the salted caramel buttercream and drizzle with additional caramel sauce if desired.

Notes

Store the cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week and bring to room temperature before serving.