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Chocolate Espresso Cupcakes with Salted Caramel Buttercream

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Delicious chocolate cupcakes infused with espresso and topped with salted caramel buttercream.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup strong brewed espresso or coffee
  • 1 tsp vanilla extract
  • 1/2 cup salted caramel sauce
  • 1 cup butter (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp sea salt
  • Chocolate curls for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cupcake pan with paper liners.
  3. Combine the dry ingredients in a large bowl.
  4. Mix the wet ingredients in another bowl until smooth.
  5. Combine the wet and dry ingredients until just mixed.
  6. Fill each cupcake liner about 2/3 full with batter.
  7. Bake for 18-20 minutes, checking with a toothpick.
  8. Cool the cupcakes on a wire rack before frosting.
  9. Make the frosting by beating together the ingredients until fluffy.
  10. Frost the cooled cupcakes generously with the salted caramel buttercream.
  11. Garnish with extra salted caramel and chocolate curls.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze without frosting.

Nutrition

Keywords: cupcakes, chocolate, espresso, dessert, salted caramel

Find it online: https://dishfoody.com/chocolate-espresso-cupcakes-salted-caramel-buttercream/