Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
If you have a sweet spot for rich chocolate combined with bold espresso and the irresistible allure of caramel, this Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe is absolutely going to be your new favorite dessert. Each cupcake delivers a moist, decadent chocolate base infused gently with espresso to elevate the flavors, while the salted caramel buttercream frosting offers a luscious balance of sweet and salty that melts in your mouth. Perfectly portioned and irresistibly indulgent, these cupcakes are a celebration of classic flavors with a sophisticated twist that will delight everyone from coffee lovers to caramel fanatics.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step in bringing this dessert to life. Every element in this recipe plays a crucial role, from the earthy cocoa powder that delivers deep chocolate richness to the bold espresso that enhances the cupcake’s complexity, and the salted caramel buttercream that ties everything together with a perfect sweet and salty finish.
- 1 1/2 cups all-purpose flour: Provides structure and the right crumb to the cupcakes.
- 1/2 cup unsweetened cocoa powder: Adds intense chocolate flavor without overpowering sweetness.
- 1 teaspoon baking powder: Helps the cupcakes rise and stay light.
- 1/2 teaspoon baking soda: Works with baking powder to give tender texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup sugar: Sweetens and aids in cupcake moisture.
- 1/2 cup brown sugar: Adds warmth and depth with its molasses content.
- 1 large egg, room temperature: Binds ingredients and provides lift.
- 1 teaspoon vanilla extract: Enhances the natural chocolate and caramel notes.
- 1/2 cup milk: Keeps the batter smooth and moist.
- 1/2 cup brewed espresso or strong coffee: Intensifies the chocolate flavor subtly and adds complexity.
- 1/2 cup unsalted butter, melted: Brings richness and tenderness to the cupcake base.
- 1 cup unsalted butter, softened: Base for the silky buttercream frosting.
- 1/2 cup brown sugar: Caramelizes with butter to create the luscious salted caramel.
- 1/4 cup heavy cream: Gives the buttercream a creamy, smooth texture.
- 1 teaspoon vanilla extract: Adds aromatic flavor to the frosting.
- 1/2 teaspoon sea salt: Balances the sweetness and highlights caramel flavors perfectly.
- 3-4 cups powdered sugar: Sweetens and thickens the buttercream to just the right consistency.
How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners to make cleanup easier. Next, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. This ensures everything is evenly combined and ready to add to your wet ingredients later.
Step 2: Mix Wet Ingredients for the Batter
In a large bowl, beat together the sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and creamy. This sets the stage for tender cupcakes by incorporating air and dissolving sugar evenly.
Step 3: Combine and Incorporate
Gradually add your dry ingredients into the wet mixture, stirring gently just until everything is combined. Avoid overmixing here to keep the cupcakes fluffy and light.
Step 4: Add Moisture and Flavor Enhancers
Pour in the milk and freshly brewed espresso, stirring until the batter is silky smooth and perfectly blended. Then fold in the melted butter, which adds richness and helps with tender crumb structure.
Step 5: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the cupcakes to a wire rack to cool completely before frosting.
Step 6: Make the Salted Caramel Buttercream
In a saucepan over medium heat, melt the softened butter and stir in the brown sugar until boiling. Let it cook while stirring for 2-3 minutes to achieve that deep caramel flavor. Add heavy cream and vanilla extract, stirring until smooth and thickened. Allow this caramel mixture to cool to room temperature.
Step 7: Whip and Frost
Beat the cooled caramel with an electric mixer until smooth, then gradually add powdered sugar in half-cup increments until your frosting is thick and creamy. Stir in sea salt to perfectly balance the sweetness. Pipe or spread the luscious salted caramel buttercream generously over the cooled cupcakes.
How to Serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
Garnishes
When serving these cupcakes, a simple sprinkle of flaky sea salt or a few espresso beans on top can elevate their visual appeal and deepen the flavor profile. A drizzle of extra caramel sauce adds a decadent touch that guests will rave about.
Side Dishes
Pair these cupcakes with something light and complementary like fresh berries or a scoop of vanilla bean ice cream to balance the richness. For coffee lovers, a small cup of espresso or a latte creates a full sensory experience that pairs beautifully with the dessert.
Creative Ways to Present
Surprise your guests by serving these cupcakes in mini mason jars or placing them on a rustic wooden board alongside edible flowers or chocolate shavings. Ribbon-tied cupcake boxes are another charming idea for gifting or special occasions, making the treat feel as special as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes can be stored in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated for up to five days, but let them come to room temperature before serving to enjoy the best texture and flavor.
Freezing
You can freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once solid. Frosted cupcakes freeze best in airtight containers, separated by parchment paper, and maintain flavor and texture well for up to three months.
Reheating
To bring frozen or refrigerated cupcakes back to life, allow them to thaw at room temperature. If desired, gently warm them in the microwave for 10-15 seconds to enhance softness, but be careful not to melt the buttercream frosting.
FAQs
Can I use regular coffee instead of espresso in this recipe?
Absolutely! While espresso offers a concentrated, robust flavor, strong brewed coffee will also work well by adding a subtle coffee note that enhances the chocolate taste.
How do I make sure my cupcakes turn out moist?
Using melted butter and combining the right balance of milk and espresso helps keep the cupcakes moist. Avoid overmixing the batter to prevent a dense texture.
Can I make the salted caramel buttercream ahead of time?
Yes, you can prepare the buttercream up to two days ahead. Store it in an airtight container in the fridge, then rewhip briefly before frosting if needed.
Is there a substitute for heavy cream in the caramel?
While heavy cream gives the best creamy texture, you can substitute with whole milk for a lighter version. Keep in mind that the frosting may be less rich and slightly less stable.
How should I store cupcakes with buttercream frosting for a party?
Keep frosted cupcakes in a single layer in an airtight container at room temperature if the party is within a few hours. If longer, refrigerate and bring to room temperature before serving for the best flavor and texture.
Final Thoughts
I genuinely believe the Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe is the perfect little indulgence that brings together bold flavors and comforting sweetness in every bite. Whether you’re baking for a special occasion or just because, these cupcakes will brighten any day and impress anyone lucky enough to try them. So go ahead, make a batch, and share the joy of this delightful treat with your favorite people!
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Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Delight in these rich Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. The cupcakes feature a moist chocolate base enhanced with brewed espresso for a deep coffee flavor, perfectly balanced by the smooth, buttery salted caramel frosting. Ideal for special occasions or a luxurious treat to satisfy your chocolate and coffee cravings.
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 and Prepare: Preheat your 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-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and creamy, ensuring a well-blended base.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully just until combined to avoid overmixing which can cause dense cupcakes.
- Incorporate Liquids: Stir in the milk and brewed espresso or strong coffee until you achieve a smooth batter that will impart a rich coffee flavor.
- Fold in Butter: Fold the melted unsalted butter into the batter until it is evenly incorporated, adding moisture and richness to the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly amongst the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the tray in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with few crumbs attached. Once baked, transfer cupcakes to a wire rack to cool completely.
- Make Caramel Base: In a saucepan over medium heat, melt the softened butter and stir in the brown sugar. Bring the mixture to a boil, then allow it to cook for 2-3 minutes while stirring continuously to create a smooth caramel.
- Add Cream and Vanilla: Remove the pan from heat and stir in the heavy cream and vanilla extract until the caramel mixture is smooth and slightly thickened. Let it cool to room temperature for best frosting texture.
- Prepare Buttercream: Using an electric mixer, beat the cooled caramel mixture until smooth and creamy. Gradually add the powdered sugar, half a cup at a time, beating well after each addition to achieve a thick, spreadable consistency.
- Finish Frosting: Stir in the sea salt and mix well to distribute the flavor evenly through the buttercream.
- Decorate Cupcakes: Once cupcakes are completely cooled, pipe or spread the salted caramel buttercream generously on top. Serve and enjoy this decadent combination of chocolate, espresso, and caramel flavors.
Notes
- Room temperature ingredients help in achieving a smooth batter and frosting.
- Espresso can be substituted with strong brewed coffee if espresso is not available.
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Adjust powdered sugar quantity in frosting to reach desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
