Indulge in Chocolate Espresso Cupcakes with Salted Caramel Buttercream, a Decadent Coffee Dessert that’s pure bliss in every bite! These cupcakes blend rich chocolate, bold espresso, and silky salted caramel buttercream for a treat that’s perfect for parties, coffee breaks, or satisfying sweet cravings. Easy to make and impossible to resist, they’re sure to steal the show.
Why You’ll Love Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Chocolate Espresso Cupcakes with Salted Caramel Buttercream shine as a Decadent Coffee Dessert:
- Bold Flavors: Espresso enhances chocolate with a deep, earthy kick.
- Perfect Balance: Salty-sweet caramel buttercream elevates each bite.
- Crowd-Pleaser: Ideal for gatherings or solo indulgence.
- Simple Yet Stunning: Looks gourmet, but easy to whip up.
I bake this Decadent Coffee Dessert whenever I want to impress with minimal effort!
Ingredients for Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Here’s what you’ll need for Chocolate Espresso Cupcakes with Salted Caramel Buttercream (makes 12 cupcakes):
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- ½ cup whole milk
- ½ cup brewed espresso or strong coffee, cooled
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
For the Salted Caramel Buttercream:
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt
- 3–4 cups powdered sugar
Ingredient Tips:
- Espresso: Use freshly brewed for bold flavor; decaf works too.
- Cocoa Powder: Unsweetened, natural cocoa for rich chocolate taste.
- Butter: Soften for buttercream; melt evenly for cupcakes.
- Egg: Room temperature ensures smooth batter.
- Powdered Sugar: Adjust for desired frosting consistency.
Directions for Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Let’s create these delicious Chocolate Espresso Cupcakes with Salted Caramel Buttercream!
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients
- In a medium bowl, I whisk 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until combined.
Combine Wet Ingredients
- In a large bowl, I whisk ½ cup granulated sugar, ½ cup brown sugar, 1 egg, and 1 tsp vanilla extract until smooth.
- I stir in ½ cup milk and ½ cup cooled espresso.
Make Batter
- I gradually add the dry ingredients to the wet, mixing until just combined.
- I fold in ½ cup melted butter until the batter is smooth.
Fill and Bake
- I divide the batter evenly among the liners, filling each about ⅔ full.
- I bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
- I cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Salted Caramel Buttercream
- In a saucepan over medium heat, I melt 1 cup butter with ½ cup brown sugar, stirring until boiling.
- I cook for 2–3 minutes, then add ¼ cup heavy cream and 1 tsp vanilla, stirring until thickened.
- I cool the caramel to room temperature.
- In a large bowl, I beat the cooled caramel until smooth, gradually adding 3–4 cups powdered sugar and ½ tsp sea salt until the frosting is thick and creamy.
Frost Cupcakes
- I pipe or spread the buttercream onto the cooled cupcakes, creating swirls for a polished look.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: ~1 hour
- Servings: 12 cupcakes
- Calories: ~440 kcal per cupcake
- Macros per Serving: 55g carbs, 4g protein, 25g fat, 2g fiber
Variations for Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Try these twists on Chocolate Espresso Cupcakes with Salted Caramel Buttercream:
- Mocha Magic: Add 1 tbsp cocoa powder to the buttercream for a mocha Decadent Coffee Dessert.
- Nutty Crunch: Top with 2 tbsp chopped pecans or hazelnuts.
- Vegan Swap: Use flax egg, non-dairy milk, and vegan butter for a vegan Decadent Coffee Dessert.
- Gluten-Free: Substitute with 1:1 gluten-free flour blend.
- Ganache Drizzle: Swap buttercream for chocolate ganache for extra richness.
Serving Ideas:
- Pair with Layla Cooks’ Blackened Steak and Shrimp Alfredo for a decadent dinner and dessert.
- Serve with a latte or cappuccino to enhance the Decadent Coffee Dessert experience.
- Present on a tiered stand for a party-ready Decadent Coffee Dessert display.
Storage
I store Chocolate Espresso Cupcakes with Salted Caramel Buttercream in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To refresh, I let refrigerated cupcakes sit at room temperature for 15 minutes or microwave for 5–10 seconds. For freezing, I wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 2 months, thawing at room temperature before frosting. The buttercream can be refrigerated for up to 1 week; I rewhip it before use.
FAQs About Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Here are some common questions about this recipe:
How do I make sure my cupcakes stay moist?
I recommend not overbaking them—check with a toothpick at 18 minutes, and once it comes out clean, remove them from the oven. The espresso also helps keep them moist.
Can I make the salted caramel buttercream in advance?
Yes! The salted caramel buttercream can be made ahead and stored in the fridge for up to a week. Just make sure to bring it to room temperature and give it a good mix before frosting the cupcakes.
Can I freeze these cupcakes?
Absolutely! You can freeze the cupcakes before frosting them. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
How do I avoid dry cupcakes?
To avoid dry cupcakes, make sure to measure your flour accurately (I always spoon it into the measuring cup and level it off). Overmixing the batter can also result in dense, dry cupcakes, so mix just until combined.
Can I use regular coffee instead of espresso?
Yes! If you don’t have espresso on hand, strong brewed coffee works as a good substitute. Just make sure it’s strong to get the depth of flavor.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
These Chocolate Espresso Cupcakes with Salted Caramel Buttercream are an irresistible treat that combines the best of coffee, chocolate, and caramel flavors. Whether you’re baking them for a special occasion or simply because you want something indulgent, they are sure to satisfy any sweet tooth. I absolutely love making these, and I know you will enjoy them just as much.
Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup brewed espresso or strong coffee
- 1/2 cup unsalted butter melted
- 1 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 3 –4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, brown sugar, egg, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the milk and brewed espresso until the batter is smooth.
- Fold in the melted butter until well incorporated.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool completely on a wire rack.
- For the salted caramel buttercream: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a boil.
- Once boiling, let it cook for 2-3 minutes while stirring, then add the heavy cream and vanilla extract. Stir until smooth and the mixture thickens.
- Remove from heat and allow the caramel to cool to room temperature.
- In a large mixing bowl, beat the cooled caramel with an electric mixer until smooth. Gradually add powdered sugar, 1/2 cup at a time, until the frosting reaches a thick, creamy consistency.
- Stir in the sea salt and mix until combined.
- Pipe or spread the salted caramel buttercream onto the cooled cupcakes.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week.
- To reheat, warm in the microwave for a few seconds or let sit at room temperature for 15 minutes.
- For a vegan option, substitute the egg with a flaxseed egg and use non-dairy milk and vegan butter for both the cupcakes and buttercream.
- To make these gluten-free, substitute gluten-free all-purpose flour for regular flour.
- If you prefer a different frosting, you can use chocolate ganache instead of salted caramel buttercream.
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