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
Scale
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.
