Description
Indulge in the rich and decadent flavors of these Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. Perfect for any special occasion or just as a treat for yourself!
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup freshly brewed espresso (or strong coffee), cooled
For the buttercream:
- 1 cup unsalted butter, softened
- 1/2 cup salted caramel sauce (plus extra for drizzling)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (as needed)
Instructions
- Preheat the oven and prepare the cupcake liners: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: Sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk sugars, buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, stir in espresso, and fill cupcake liners.
- Bake the cupcakes: Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make the buttercream: Beat butter until creamy, add caramel and vanilla, mix in powdered sugar, adjust consistency with cream, beat until fluffy.
- Frost the cupcakes: Pipe or spread the buttercream on cooled cupcakes and drizzle with caramel sauce.
Notes
- You can use store-bought or homemade salted caramel.
- For a stronger coffee flavor, add 1/2 teaspoon espresso powder.
- Cupcakes can be stored in an airtight container for up to 3 days.
