Description
Delight in these rich and moist Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. Combining the bold flavors of espresso and dark cocoa, these cupcakes are the perfect indulgence for coffee and chocolate lovers alike. Finished with a creamy, salted caramel frosting, this recipe offers a decadent treat that’s perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Salted Caramel Buttercream
- 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 and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. Set this aside.
- Combine Sugars and Egg: In a large mixing bowl, whisk the sugar, brown sugar, egg, and vanilla extract together until the mixture becomes smooth and creamy, ensuring a well-incorporated base.
- Add Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, mixing just until blended to avoid overmixing and to keep the cupcakes tender.
- Incorporate Liquids: Stir in the milk and brewed espresso or strong coffee until the batter is smooth, enriching the flavor and moisture content of the cupcakes.
- Fold in Melted Butter: Gently fold the melted unsalted butter into the batter until fully incorporated, which adds richness and enhances texture.
- Fill Cupcake Liners: Evenly divide the cupcake batter among the liners, filling each about two-thirds full to allow space for rising during baking.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked. Remove and let the cupcakes cool completely on a wire rack.
- Make Caramel Mixture: In a saucepan over medium heat, melt the softened unsalted butter. Stir in the brown sugar and bring the mixture to a boil. Let it cook for 2-3 minutes while stirring constantly to create a smooth caramel base.
- Add Cream and Flavor: Remove from heat, then stir in the heavy cream and vanilla extract until the mixture is smooth and thickened. Allow it to cool to room temperature, preventing the buttercream from becoming too runny.
- Prepare Buttercream: In a large mixing bowl, beat the cooled caramel mixture with an electric mixer until smooth and creamy. Gradually add powdered sugar, about 1/2 cup at a time, beating well after each addition to reach a thick and spreadable consistency.
- Finish Buttercream: Stir in the sea salt and mix until evenly combined, balancing sweet and salty flavors in the frosting.
- Decorate Cupcakes: Pipe or spread the salted caramel buttercream onto the cooled cupcakes for a beautiful and delicious finish.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Adjust the amount of powdered sugar in the buttercream to achieve your preferred frosting consistency.
- If espresso is not available, strong brewed coffee can be used as a substitute.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate.
- If refrigerated, bring cupcakes to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
