Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
Meet your new favorite treat: Chocolate Espresso Cupcakes with Salted Caramel Buttercream. Each bite delivers rich chocolatey depth, a buzz of espresso, and a swirl of dreamy salted caramel buttercream that perfectly balances sweet and salty notes. These cupcakes feel like a café indulgence and a bakery classic all at once, making them just as suited for special celebrations as for that random Tuesday when you need a bit of luxury. If you’re a fan of bold flavors and cloud-like frosting, you’re in for a real treat!
Ingredients You’ll Need
Making Chocolate Espresso Cupcakes with Salted Caramel Buttercream is surprisingly straightforward, and each ingredient plays a starring role in achieving that glorious flavor and texture. Gather what you need, and you’ll be blown away by how these basics transform into something magical.
- All-purpose flour: Provides structure and a tender crumb to the cupcakes.
- Unsweetened cocoa powder: Delivers rich chocolate flavor and a dramatic dark hue.
- Baking soda: Ensures a lovely lift, making your cupcakes light and fluffy.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Instant espresso powder: Adds a bold coffee note that makes the chocolate taste even deeper.
- Buttermilk: Brings moisture and a subtle tang, keeping the cupcakes soft.
- Vegetable oil: Guarantees a moist, tender crumb every single time.
- Large eggs: Give structure and richness to the batter.
- Granulated sugar: Adds essential sweetness and helps the cupcakes brown nicely.
- Light brown sugar: Boosts moisture and brings a caramel-like undertone.
- Vanilla extract: Rounds out the flavors with aromatic warmth.
- Hot brewed coffee: Intensifies the chocolate and helps dissolve the espresso powder for a deep flavor.
- Unsalted butter (softened): Forms the base for a creamy, luxurious buttercream.
- Salted caramel sauce: The real showstopper in the buttercream—use homemade or good-quality store-bought for best results.
- Powdered sugar: Adds body and sweetness to the frosting while keeping it airy.
- Sea salt: Reinforces that salted caramel vibe with every bite.
How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 350°F (175°C) to ensure even baking, and line a 12-cup muffin tin with cupcake liners. This step not only makes cleanup a breeze but also helps create those perfectly shaped cupcakes we all know and love.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder. Sifting breaks up any lumps and aerates the mixture, which ultimately means lighter, more uniform cupcakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk buttermilk, vegetable oil, eggs, granulated sugar, light brown sugar, and vanilla extract until everything is smooth and blended. This mixture is the secret to keeping your Chocolate Espresso Cupcakes with Salted Caramel Buttercream irresistibly moist and flavorful.
Step 4: Bring It All Together
Gently add your dry ingredients into the wet mixture, stirring just until no dry streaks remain. For extra richness and a touch of coffee shop magic, pour in the hot brewed coffee and mix until the batter is smooth—a thinner batter is just right here!
Step 5: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full to avoid overflow. Slide the pan into the oven and bake for 18–20 minutes. Check doneness by inserting a toothpick; if it comes out clean, they’re ready!
Step 6: Cool Completely
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. Letting them cool completely ensures your buttercream won’t melt and slide off—impatience here is the enemy of beautiful frosting!
Step 7: Make the Salted Caramel Buttercream
With a stand or hand mixer, beat the softened unsalted butter until creamy. Add the salted caramel sauce and blend until silky. Gradually incorporate powdered sugar and sea salt, whipping until your buttercream is light, airy, and fluffy enough for swoon-worthy swirls.
Step 8: Frost and Finish
With the cupcakes cooled, pipe or generously spread the salted caramel buttercream over each one. For extra pizzazz, give them a drizzle of more caramel or even a sprinkle of sea salt—now you’ve got a batch of Chocolate Espresso Cupcakes with Salted Caramel Buttercream worthy of any celebration!
How to Serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Garnishes
To really make your Chocolate Espresso Cupcakes with Salted Caramel Buttercream pop, try topping them with a few chocolate-covered espresso beans, a sprinkle of flaked sea salt, or an extra drizzle of caramel sauce. Even a simple curl of dark chocolate adds an artistic touch—as delicious for the eyes as for the taste buds.
Side Dishes
These cupcakes are the star of any dessert table, but they pair beautifully with a scoop of vanilla bean ice cream or a small frosty affogato. For a full-on café vibe, enjoy alongside a rich mocha or a glass of cold brew—you’ll make dessert feel absolutely epic.
Creative Ways to Present
Showcase your Chocolate Espresso Cupcakes with Salted Caramel Buttercream on a vintage cake stand, arrange them in a spiral on a tray with caramel artfully splashed in the middle, or serve each one in an individual parchment square for a touch of rustic-chic. Mini cupcake versions are fantastic for party platters, and ombré piping on the buttercream makes for a dazzling presentation.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cupcakes in an airtight container at room temperature for up to two days, or refrigerate if your kitchen is warm. The buttercream will firm up in the fridge but will soften up beautifully if you bring the cupcakes back to room temperature before enjoying.
Freezing
If you want to make your Chocolate Espresso Cupcakes with Salted Caramel Buttercream in advance, you can freeze the unfrosted cupcakes for up to two months. Simply wrap them tightly in plastic wrap and pop them in a zip-top bag. Defrost overnight in the fridge, then frost when ready to serve. The buttercream itself also freezes wonderfully; just thaw and re-whip for perfect texture.
Reheating
While these cupcakes are at their best freshly baked or at room temperature, you can refresh refrigerated cupcakes by letting them sit out for about 30 minutes. If needed, a quick 5-second zap in the microwave (before frosting) can revive the soft crumb. Just avoid microwaving frosted cupcakes, or your buttercream may melt.
FAQs
Can I use regular coffee instead of instant espresso powder?
While brewed coffee deepens chocolate flavor, instant espresso powder gives a stronger, more direct coffee kick. If you omit it, your cupcakes will still be delicious, just a bit less bold. If using only brewed coffee, increase the amount for a more pronounced coffee note.
What’s the best way to make homemade salted caramel?
The most straightforward method is to melt 1 cup sugar over medium heat, whisk in 6 tablespoons butter, then pour in 1/2 cup heavy cream and 1/2 teaspoon salt. Stir well and let it cool before adding it to your buttercream—it creates that signature flavor in Chocolate Espresso Cupcakes with Salted Caramel Buttercream.
Can I make these cupcakes gluten-free or dairy-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and use a plant-based milk with a teaspoon of vinegar in place of buttermilk. There are also excellent vegan butter and dairy-free caramel options that work well in the buttercream.
How far in advance can I make the cupcakes and frosting?
You can bake the cupcakes up to two days ahead and store them, unfrosted, in an airtight container. The salted caramel buttercream can be made the day before and refrigerated—just whip it again before frosting your Chocolate Espresso Cupcakes with Salted Caramel Buttercream for a cloudlike finish.
How do I get my buttercream silky smooth?
Be sure your butter is truly softened, sift the powdered sugar for a lump-free finish, and add the caramel sauce slowly while beating at medium-high speed. If your frosting feels stiff, a tiny splash of cream or milk will help achieve that irresistible fluffiness.
Final Thoughts
If you’re searching for an unforgettable dessert, look no further than Chocolate Espresso Cupcakes with Salted Caramel Buttercream. Each bite is an adventure in flavor and texture, perfect for impressing guests or treating yourself. Don’t be surprised when everyone asks for the recipe—there’s something magical about the marriage of chocolate, espresso, and salted caramel that just keeps people coming back!
Print
Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and espresso with these decadent Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. Perfect for any occasion, these gourmet cupcakes will impress even the most discerning palates.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup hot brewed coffee
For the salted caramel buttercream:
- 1 cup unsalted butter, softened
- 3/4 cup salted caramel sauce (store-bought or homemade)
- 2 1/2–3 cups powdered sugar
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven and prepare the cupcake liners: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: Sift together the flour, cocoa powder, baking soda, salt, and espresso powder. In a separate bowl, whisk together the buttermilk, oil, eggs, sugars, and vanilla. Combine wet and dry ingredients, then stir in the hot coffee. Divide batter into liners and bake.
- Make the salted caramel buttercream: Beat softened butter until creamy. Mix in salted caramel sauce, then gradually add powdered sugar and sea salt until light and fluffy.
- Decorate the cupcakes: Pipe or spread the buttercream onto cooled cupcakes and drizzle with extra caramel if desired.
Notes
- For homemade salted caramel, melt sugar over medium heat, add butter, stir in heavy cream and salt, then let cool completely.
- For extra espresso flavor, top with chocolate-covered espresso beans.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
