Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Ingredients:
For the Chocolate Espresso Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon espresso powder
½ teaspoon salt
2 large eggs
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot water (or coffee)
For the Salted Caramel Buttercream:
1 cup unsalted butter, softened
2 cups powdered sugar
¼ cup homemade or store-bought caramel sauce
1 teaspoon vanilla extract
½ teaspoon sea salt (or to taste)
2 tablespoons heavy cream (optional, to adjust consistency)

Directions:
For the Cupcakes:
Preheat Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt.
Combine Wet Ingredients: In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Add Hot Water: Carefully stir in the hot water or coffee. The batter will be thin, but that’s okay.
Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the Salted Caramel Buttercream:
Make Buttercream: In a large bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, ½ cup at a time, until fully incorporated.
Add Caramel and Vanilla: Add the caramel sauce, vanilla extract, and sea salt. Beat until fluffy and smooth.
Adjust Consistency: If the frosting is too thick, add a little heavy cream to reach your desired consistency.
Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the salted caramel buttercream on top of each cupcake.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

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