Get ready to indulge in a perfect blend of bold coffee flavors and rich chocolate with this irresistible Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe. Each bite offers a moist, tender cupcake infused with the deep aroma of espresso, topped with a luscious salted caramel buttercream that strikes just the right balance between sweet and salty. This recipe is a delight for anyone who craves sophisticated, bakery-style treats that are surprisingly easy to make at home. Whether you’re baking for a special occasion or just because, these cupcakes are bound to become your new favorite go-to dessert.
Ingredients You’ll Need
The magic of this Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe lies in its simple but essential ingredients. Each one plays a starring role, from the rich cocoa powder that gives the cupcakes their deep chocolate flavor, to the espresso that elevates the taste with a subtle coffee kick. The salted caramel buttercream brings everything together with its creamy, buttery sweetness and hint of sea salt for complexity.
- 1 1/2 cups all-purpose flour: Provides the perfect structure and tenderness for the cupcakes.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate flavor without extra sweetness.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and stay light.
- 1/2 teaspoon baking soda: Adds extra lift and works with the acidic ingredients for softness.
- 1/2 teaspoon salt: Enhances the flavor of chocolate and balances sweetness.
- 1/2 cup sugar: Sweetens without overpowering the chocolate and espresso notes.
- 1/2 cup brown sugar: Adds moistness and a subtle caramel undertone.
- 1 large egg, room temperature: Binds ingredients together and adds richness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cupcake batter.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 1/2 cup brewed espresso or strong coffee: Infuses each cupcake with a delightful espresso flavor.
- 1/2 cup unsalted butter, melted: Ensures moistness and a silky texture in the cupcakes.
- 1 cup unsalted butter, softened: The base for the salted caramel buttercream, giving it that creamy texture.
- 1/2 cup brown sugar: Essential for making the caramel in the buttercream.
- 1/4 cup heavy cream: Creates a smooth, luscious caramel sauce.
- 1 teaspoon vanilla extract: Adds aromatic richness to the caramel.
- 1/2 teaspoon sea salt: Balances the sweetness of the buttercream with a perfect salty finish.
- 3-4 cups powdered sugar: Thickens the buttercream to the perfect frosting consistency.
How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking. In a medium bowl, whisk together all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and chocolate flavor in every bite.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the sugars, egg, and vanilla extract until the mixture is smooth and slightly creamy. This step is crucial for incorporating air into the batter, creating a tender crumb once baked.
Step 3: Combine Dry and Wet
Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Overmixing can lead to tough cupcakes, so keep it gentle here. Once mixed, stir in the milk and brewed espresso for that signature coffee kick and silky texture.
Step 4: Add the Melted Butter
Fold the melted butter into the batter carefully. This will add moisture and richness to your cupcakes without making them oily, giving that dreamy, tender crumb we all desire.
Step 5: Bake Your Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give them room to rise without spilling over. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Once done, move the cupcakes to a wire rack to cool completely before frosting.
Step 6: Make the Salted Caramel Buttercream
In a saucepan over medium heat, melt the softened butter. Add the brown sugar and bring to a gentle boil. Let it simmer for 2 to 3 minutes while stirring regularly to develop that deep caramel flavor. Then, stir in heavy cream and vanilla extract until the mixture is smooth and thickened. Allow this luscious caramel to cool to room temperature before continuing.
Step 7: Finish the Buttercream and Frost
Using an electric mixer, beat the cooled caramel until smooth. Gradually add powdered sugar in half-cup increments until the frosting is thick and creamy. Stir in the sea salt to balance the sweetness with a tempting salty note. Once your cupcakes are fully cooled, spread or pipe the salted caramel buttercream generously on top for that perfect finishing touch.
How to Serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
Garnishes
To elevate your cupcakes visually and flavor-wise, consider sprinkling a pinch of flaky sea salt or cocoa nibs on top of the buttercream. A few espresso beans or a light dusting of cocoa powder can also add an elegant touch that hints at the flavors within.
Side Dishes
Offer these cupcakes alongside a rich, creamy cappuccino or a robust black coffee to enhance the espresso notes in the cupcakes. For a dessert party, pair them with fresh berries or a scoop of vanilla ice cream to keep the palate refreshed between bites.
Creative Ways to Present
For gatherings, arrange your Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe on a tiered cake stand or individual plates with a drizzle of caramel sauce. Wrapping each cupcake in decorative cupcake wrappers or topping them with edible gold flakes can turn these treats into show-stopping desserts.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them to keep the buttercream from melting, but bring to room temperature before serving to enjoy the best texture and flavor.
Freezing
These cupcakes freeze very well! Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. To thaw, leave them at room temperature with the wrapping on to prevent condensation from making the cupcakes soggy.
Reheating
If you prefer your cupcakes slightly warm, especially in cooler weather, gently warm them in the microwave for 10 to 15 seconds. Avoid overheating as this can melt the salted caramel buttercream. Warming brings out the espresso aroma and softens the crumb delightfully.
FAQs
Can I use regular brewed coffee instead of espresso?
Yes, strong brewed coffee works perfectly if you don’t have espresso on hand. It will still impart a lovely coffee flavor that complements the chocolate and caramel beautifully.
How do I prevent the salted caramel buttercream from being too runny?
Make sure the caramel has cooled completely before mixing with powdered sugar. Gradually add powdered sugar until you reach your desired consistency. If it still feels loose, add a bit more powdered sugar or chill the frosting briefly before using it.
Can I make the cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Just be aware that texture might be slightly different but still delicious!
Is it necessary to use sea salt in the buttercream?
Sea salt provides a nice texture and a clean, bright saltiness that balances the caramel sweetness. However, you can use regular fine salt in a slightly smaller amount if that’s what you have.
How far in advance can I bake and frost these cupcakes?
For the freshest taste, bake the cupcakes up to two days ahead and frost them on the day you plan to serve. The buttercream can be made a day in advance and stored in the refrigerator, then brought to room temperature and whipped again before frosting.
Final Thoughts
I can’t encourage you enough to try this Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe. Its blend of bold, comforting, and sophisticated flavors is sure to brighten up your day and impress anyone lucky enough to share in your baking adventure. Trust me, once you make these cupcakes, they will become a beloved staple in your dessert repertoire.
Print
Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and moist Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. Combining the bold flavors of espresso and cocoa with the sweet, creamy caramel frosting infused with a hint of sea salt, this recipe is perfect for coffee and chocolate lovers seeking an indulgent treat.
Ingredients
Cupcakes
- 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 Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and aerate the mixture.
- Combine Sugars and Wet Ingredients: In a large mixing bowl, whisk the sugar, brown sugar, egg, and vanilla extract until smooth and creamy, ensuring the sugars start to dissolve and the mixture is light.
- Add Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cupcakes.
- Add Liquids: Stir in the milk and brewed espresso or strong coffee until the batter is smooth and well blended, allowing the espresso to enhance the chocolate flavor.
- Fold in Butter: Gently fold the melted unsalted butter into the batter until fully incorporated, ensuring a moist texture in the cupcakes.
- Portion Batter: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, then transfer the cupcakes to a wire rack and let them cool completely.
- Make Salted Caramel Buttercream – Cook Caramel: In a saucepan over medium heat, melt the softened butter. Stir in the brown sugar and bring to a boil, cooking for 2-3 minutes while stirring continuously to create a smooth caramel base.
- Add Cream and Flavor: Stir in the heavy cream and vanilla extract into the boiling caramel mixture. Continue stirring until the mixture is smooth and thickened, then remove from heat and let cool to room temperature.
- Beat Caramel and Add Sugar: Using an electric mixer, beat the cooled caramel until smooth. Gradually add powdered sugar, 1/2 cup at a time, until the frosting reaches a thick, creamy consistency ideal for piping or spreading.
- Finish Buttercream: Stir in the sea salt and mix thoroughly to evenly distribute the saltiness throughout the caramel buttercream.
- Frost Cupcakes: Pipe or spread the salted caramel buttercream onto the completely cooled cupcakes for an elegant and flavorful finish.
Notes
- Make sure the egg is at room temperature for better emulsification and texture.
- Use strong brewed espresso or coffee to really enhance the chocolate flavor without overpowering the batter.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Adjust powdered sugar in the buttercream to your preferred sweetness and consistency.
- Seal and refrigerate cupcakes if not eaten within 2 days; bring to room temperature before serving.
