Description
Delight in these rich Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. Moist chocolate cupcakes infused with espresso deliver a bold coffee flavor, perfectly complemented by a creamy, slightly salty caramel frosting. A decadent treat ideal for coffee and chocolate lovers looking for an indulgent dessert that balances sweet, bitter, and salty notes.
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 pans: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly. Set aside to combine flavors.
- Combine sugars and wet ingredients: In a large mixing bowl, whisk together the sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and creamy, promoting a light cupcake texture.
- Add dry ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and tough cupcakes.
- Add liquids: Stir in the milk and brewed espresso or strong coffee until the batter becomes smooth and well integrated, adding moistness and depth of flavor.
- Incorporate melted butter: Fold in the melted unsalted butter evenly 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.
- Bake cupcakes: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack for best frosting adhesion.
- Make caramel base: In a saucepan over medium heat, melt the softened butter, then stir in the brown sugar. Bring the mixture to a boil, letting it cook for 2-3 minutes while stirring to achieve a smooth caramel.
- Add cream and vanilla: Remove from boiling, then add the heavy cream and vanilla extract, stirring until the mixture is smooth and thickened.
- Cool caramel: Allow the caramel to cool to room temperature to prevent melting the buttercream when mixing.
- Beat caramel and sugar: Using an electric mixer, beat the cooled caramel until smooth. Gradually incorporate powdered sugar, adding 1/2 cup at a time, until the frosting achieves a thick, creamy consistency ideal for piping or spreading.
- Add salt: Stir in the sea salt evenly to bring out the salted caramel flavor and balance sweetness.
- Frost cupcakes: Pipe or spread the salted caramel buttercream onto the cooled cupcakes carefully for an attractive presentation and decadent flavor.
Notes
- Room temperature eggs help create a smooth batter.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Adjust powdered sugar quantity in the buttercream based on desired frosting thickness.
- Brewed espresso can be substituted with strong coffee if espresso is unavailable.
- Use high-quality cocoa powder for deeper chocolate flavor.
