Description
These Chocolate Espresso Cupcakes with Salted Caramel Buttercream combine rich chocolate espresso-infused cupcakes with a luscious, creamy salted caramel buttercream frosting, creating a perfect balance of bold coffee flavor, decadent chocolate, and sweet, salted caramel for an indulgent dessert.
Ingredients
Scale
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 prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly. Set this mixture aside for now.
- Cream Wet Ingredients: In a large mixing bowl, whisk sugar, brown sugar, the large egg, and vanilla extract together until the mixture is smooth and creamy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing.
- Add Liquids: Stir in the milk and brewed espresso or strong coffee until the batter is smooth and homogeneous.
- Incorporate Butter: Fold in the melted unsalted butter carefully until fully incorporated into the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes and let them cool completely on a wire rack before frosting.
- Make Salted Caramel Sauce: In a saucepan over medium heat, melt one cup of softened unsalted butter. Stir in brown sugar and bring the mixture to a boil, cooking for 2 to 3 minutes while stirring to avoid burning.
- Add Cream and Flavor: Remove from heat and stir in heavy cream and vanilla extract until the mixture is smooth and thickened.
- Cool Caramel: Let the caramel sauce cool to room temperature to prepare for buttercream mixing.
- Prepare Buttercream Frosting: In a large bowl, beat the cooled caramel sauce with an electric mixer until smooth. Gradually add the powdered sugar, half a cup at a time, beating well after each addition, until you reach a thick, creamy frosting consistency.
- Season and Finish: Stir in sea salt and mix until fully combined for that perfect salted caramel flavor in the frosting.
- Frost Cupcakes: Pipe or spread the salted caramel buttercream evenly onto the cooled cupcakes and serve.
Notes
- Make sure all your ingredients, especially eggs and butter, are at room temperature for the best texture.
- Brew strong espresso or use concentrated coffee to ensure a pronounced coffee flavor in the cupcakes.
- Adjust the powdered sugar amount in the buttercream to achieve your preferred frosting thickness.
- The salted caramel buttercream can be stored in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
- For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
