Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Indulge in decadent chocolate espresso cupcakes topped with creamy salted caramel buttercream for a sweet treat that will awaken your taste buds!
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup espresso or strong coffee
- 1 teaspoon vanilla extract
For the Buttercream
- 1 cup salted caramel sauce
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- to taste Chocolate curls for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, stir together the melted butter, eggs, espresso, and vanilla extract.
- Combine the wet and dry ingredients until just mixed to form a smooth batter.
Baking
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes.
- Test with a toothpick to ensure it comes out clean and allow the cupcakes to cool completely.
Making the Buttercream
- Beat the softened butter until creamy, then gradually add in the powdered sugar and milk.
- Mix in the salted caramel sauce until well combined.
Frosting and Garnishing
- Frost the cooled cupcakes generously with the buttercream, drizzle with extra caramel sauce, and top with chocolate curls.
Notes
These cupcakes can be stored at room temperature for up to 4 days or refrigerated for freshness. You may consider using decaf espresso if desired or experimenting with flavor variations such as raspberry sauce.