Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipes

Chocolate and espresso are a classic combination that delights the senses. These cupcakes bring together the deep richness of chocolate with the boldness of espresso, all crowned with a creamy salted caramel buttercream. Perfect for special occasions or a treat-yourself moment, this recipe is both approachable for beginners and satisfying for seasoned bakers.

Why You’ll Love This Recipe

• Balanced Flavors: The espresso enhances the chocolate, while the salted caramel adds a sweet and salty finish.
• Moist Texture: These cupcakes are tender and moist, making each bite delightful.
• Impressive Presentation: With a swirl of buttercream and a drizzle of caramel, these cupcakes look as good as they taste.
• Make-Ahead Friendly: Both the cupcakes and frosting can be prepared in advance, making assembly easy.

Tools and Equipment

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Saucepan
• Piping bag and tip (optional)

Ingredients

For the Chocolate Espresso Cupcakes

• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons espresso powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ cup whole milk
• ½ cup strong brewed espresso

For the Salted Caramel Buttercream

• 1 cup brown sugar
• 1 cup heavy cream
• ½ teaspoon sea salt
• ½ cup unsalted butter, softened
• 2 cups powdered sugar

How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Make the Cupcakes

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, beginning and ending with the dry ingredients.
6. Incorporate Espresso: Stir in the brewed espresso until the batter is smooth.
7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Prepare the Salted Caramel Buttercream

1. Make the Caramel Sauce: In a saucepan over medium heat, melt the brown sugar, stirring constantly. Once melted, carefully add the heavy cream and sea salt, stirring until smooth. Remove from heat and let cool completely.
2. Beat the Butter: In a mixing bowl, beat the softened butter until creamy.
3. Add Powdered Sugar: Gradually add the powdered sugar to the butter, beating until smooth and fluffy.
4. Incorporate Caramel: Once the caramel sauce has cooled, slowly add it to the buttercream, beating until fully combined and the frosting is light and airy.

Assemble the Cupcakes

1. Frost the Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes with the salted caramel buttercream.
2. Optional Garnish: Drizzle additional caramel sauce over the frosted cupcakes for an extra touch of sweetness.

Expert Tips

• Use Quality Ingredients: High-quality cocoa powder and espresso will enhance the flavor of your cupcakes
• Room Temperature Butter: Ensure your butter is softened to room temperature for both the batter and the buttercream to achieve a smooth texture.
• Cool Before Frosting: Make sure the cupcakes are completely cool before applying the buttercream to prevent it from melting.

Storage Instructions

• Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigeration: Frosted cupcakes can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.

Frequently Asked Questions

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder provides a more robust flavor.

Can I make the caramel sauce ahead of time?

Absolutely. Store it in the refrigerator for up to a week. Warm slightly before using to achieve a pourable consistency.

What if I don’t have a piping bag?

You can use a zip-top bag with the corner snipped off or simply spread the frosting with a knife or spatula.

Conclusion

These chocolate espresso cupcakes with salted caramel buttercream are a delightful treat that combines rich flavors and a moist texture. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this recipe is sure to impress. Enjoy the process and the delicious results!

Now, it’s your turn! Try this recipe and let me know how it turns out. Happy baking!