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Delicious chocolate espresso cupcakes with salted caramel buttercream frosting

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.