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Delicious Chocolate Espresso Cupcakes with Salted Caramel Buttercream topping

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.