Description
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.
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
