Chocolate Espresso Cupcakes with Salted Caramel Buttercream

These chocolate espresso cupcakes with salted caramel buttercream are the perfect combination of rich, decadent chocolate, bold espresso flavors, and the sweet indulgence of salted caramel. They make for a delightful treat for any occasion, whether you’re hosting a party or simply craving a sweet, comforting bite.

Why You’ll Love This Recipe

I absolutely love this recipe because of the depth of flavor it delivers. The espresso in the cupcakes brings a rich, earthy taste that perfectly complements the sweetness of the chocolate. Then, the salted caramel buttercream adds a silky texture and a delicious contrast of flavors with its salty-sweet balance. It’s the perfect cupcake for anyone who loves coffee, chocolate, and caramel—each bite is a burst of happiness. Whether I’m enjoying them with a cup of coffee or serving them at a gathering, these cupcakes always impress.

Ingredients

For the cupcakes:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 large egg, room temperature

1/2 cup brown sugar

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup brewed espresso or strong coffee

1/2 cup unsalted butter, melted

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 1 hour

Servings: 12 cupcakes

Variations

Vegan Option: Substitute the egg with a flaxseed egg and use non-dairy milk and vegan butter for both the cupcakes and buttercream.

Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make these cupcakes gluten-free.

Different Frosting: For a twist, you can use chocolate ganache instead of salted caramel buttercream for a double chocolate experience.

Storage/Reheating

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

If you want to keep them longer, you can store them in the fridge for up to 1 week.

To reheat, simply warm them in the microwave for a few seconds or let them sit at room temperature for 15 minutes to soften.

Related Recipes:

• Double Chocolate Espresso Muffins
• Espresso Chai Cookies with Maple Cinnamon Icing
• Peanut Butter Brownies with a Healthy Twist

FAQs

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 3 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.

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.

---

📖 Recipe:

Print