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Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

These chocolate espresso cupcakes with salted caramel buttercream are a rich and decadent treat combining bold espresso flavors, smooth chocolate, and a sweet-salty salted caramel finish.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

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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Keyword Vegetarian