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 a smooth and creamy caramel frosting, these cupcakes are perfect for special occasions or 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 and prepare pans: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside to ensure it’s evenly combined before adding to wet ingredients.
- Combine sugars and wet ingredients: In a large mixing bowl, whisk the sugar, brown sugar, egg, and vanilla extract until smooth and creamy to incorporate air and create a light texture.
- Add dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overmixing which can result in dense cupcakes.
- Incorporate liquids: Stir in the milk and brewed espresso until the batter is smooth and uniform in texture, adding moisture and a rich espresso flavor.
- Fold in butter: Gently fold melted unsalted butter into the batter to add richness and tenderness to the cupcakes.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake cupcakes: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely before frosting.
- Prepare salted caramel: In a saucepan over medium heat, melt softened butter, then stir in brown sugar and bring to a boil. Let it cook for 2-3 minutes, stirring constantly to prevent burning.
- Add cream and vanilla: Remove from heat briefly to carefully stir in heavy cream and vanilla extract. Return to heat if needed and stir until mixture is smooth and thickened.
- Cool caramel: Remove the caramel from heat and allow it to cool to room temperature to avoid melting the buttercream frosting.
- Make buttercream: In a large bowl, beat the cooled caramel with an electric mixer until smooth. Gradually add powdered sugar 1/2 cup at a time until the frosting is thick and creamy.
- Add sea salt: Stir in sea salt to balance the sweetness and enhance flavor.
- Frost cupcakes: Pipe or spread the salted caramel buttercream onto the cooled cupcakes, decorating as desired for an elegant finish.
Notes
- For stronger espresso flavor, use concentrated espresso or a dark roast coffee.
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can adjust the sea salt amount based on your preference for salted caramel intensity.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture.
