Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Indulge in rich chocolate cupcakes infused with espresso, topped with fluffy salted caramel buttercream for a delightful treat.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened For the cupcake batter.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso or strong coffee For a richer coffee flavor.
For the Salted Caramel Buttercream
- 1 cup unsalted butter, softened For the buttercream.
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup salted caramel sauce
- Chocolate curls For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and then add the eggs and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed espresso, and mix until smooth.
Baking
- Fill cupcake liners three-quarters full and bake for 18-20 minutes or until a toothpick comes out clean.
Making the Buttercream
- For the salted caramel buttercream, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix well.
- Add the heavy cream and salted caramel sauce, and beat until fluffy.
Frosting
- Once the cupcakes are cooled, frost them with the salted caramel buttercream, drizzle with caramel sauce, and sprinkle with chocolate curls.
Notes
Serve these cupcakes on a pretty plate or cake stand. They are perfect for gatherings or as an afternoon snack. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.