Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe

Introduction

Indulge in the rich flavors of chocolate and espresso combined in these moist cupcakes, topped with a luscious salted caramel buttercream. This decadent treat is perfect for coffee lovers and dessert fans alike.

Ingredients

• 1 and 1/3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons instant espresso powder, dissolved in 1/4 cup hot water
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• For the Salted Caramel Buttercream:
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup salted caramel sauce (store-bought or homemade)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the Salted Caramel Sauce (optional, for garnish):
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the dissolved espresso powder mixture and vanilla extract, then mix until combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4. Step 4: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
5. Step 5: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Step 6: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
7. Step 7: To prepare the salted caramel buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and mix until smooth.
8. Step 8: Add the salted caramel sauce, vanilla extract, and a pinch of salt to the buttercream. Beat until well combined and fluffy. Adjust consistency with more powdered sugar if needed.
9. Step 9: Once cupcakes are completely cooled, frost them with the salted caramel buttercream using a piping bag or an offset spatula.
10. Step 10: Optional: drizzle the cooled salted caramel sauce over the frosted cupcakes for garnish.
11. Step 11: Serve and enjoy these rich chocolate espresso cupcakes with salted caramel buttercream!

Tips & Variations

• Use strong brewed espresso in place of instant espresso powder for a deeper coffee flavor.
• For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
• Make your own salted caramel sauce to control sweetness and saltiness or use a high-quality store-bought sauce for convenience.
• Add a pinch of cinnamon to the batter for a warm spice twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving. The buttercream frosting can be stored separately in the fridge and whipped briefly before frosting if it hardens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salted caramel sauce ahead of time?

Yes, the salted caramel sauce can be made up to one week in advance. Store it in an airtight container in the refrigerator and gently warm before using.

How do I prevent the cupcakes from drying out?

Be sure not to overbake the cupcakes; check for doneness a few minutes before the recommended baking time. Properly cooling and storing them in an airtight container also helps maintain moisture.

Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

Indulge in these rich Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. The cupcakes feature a perfect blend of cocoa and espresso flavors, creating a deep, aromatic chocolate base. Finished with a creamy, sweet, and slightly salty caramel frosting, these cupcakes are ideal for any special occasion or to satisfy an elegant dessert craving.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chocolate Espresso Cupcakes:

• 1 and 1/3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons instant espresso powder, dissolved in 1/4 cup hot water
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the Salted Caramel Buttercream:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup salted caramel sauce (store-bought or homemade)
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Salted Caramel Sauce (optional, for garnish):

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt

Instructions

1. Prepare the dry ingredients: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
3. Add eggs and espresso: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the dissolved espresso powder and vanilla extract until combined, infusing the batter with espresso flavor.
4. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing which can make cupcakes dense.
5. Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
6. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
7. Cool the cupcakes: Remove the cupcakes from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before frosting.
8. Prepare the salted caramel buttercream: In a clean mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add salted caramel sauce, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy. Adjust texture by adding more powdered sugar if needed.
9. Frost the cupcakes: Once cupcakes are fully cooled, pipe or spread the salted caramel buttercream over each cupcake using a piping bag or offset spatula for a neat finish.
10. Optional garnish: If desired, drizzle additional cooled salted caramel sauce over the frosted cupcakes for an extra decadent touch.
11. Serve and enjoy: Present these moist chocolate espresso cupcakes topped with rich salted caramel buttercream as a delightful treat perfect for gatherings or indulgent moments.

Notes

• To ensure soft, fluffy cupcakes, avoid overmixing the batter once you add the dry ingredients.
• If you prefer less caffeine, reduce or omit the espresso powder—it still tastes delicious without it.
• The salted caramel sauce can be homemade or store-bought for convenience.
• Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: Chocolate, Espresso, Cupcakes, Salted Caramel, Buttercream, Dessert, Baking, Coffee flavored cupcakes