Chocolate Espresso Cupcakes with Indulgent Salted Caramel Buttercream
Deliciously rich chocolate espresso cupcakes topped with a decadent salted caramel buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed espresso
- 1/2 cup heavy cream
- 1 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together the sugars and butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and brewed espresso.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with salted caramel buttercream.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Chocolate Espresso Cupcakes, Salted Caramel Buttercream, Dessert