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Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/chocolate-espresso-cupcakes-with-salted-caramel-buttercream-recipe/