Description
Indulge in these luscious chocolate espresso cupcakes topped with a decadent salted caramel buttercream for a delightful treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed espresso, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup salted caramel sauce (for frosting)
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- Sea salt (for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Prepare the wet ingredients: In another bowl, mix the cooled espresso, vegetable oil, eggs, vanilla extract, and milk.
- Mix wet and dry: Gradually pour the wet mixture into the dry ingredients and mix gently until well-combined.
- Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake to perfection: Bake for 18-20 minutes, checking doneness with a toothpick.
- Cool completely: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack.
- Make the salted caramel buttercream: Beat the softened unsalted butter until creamy, then gradually add powdered sugar.
- Add the caramel and cream: Mix in the salted caramel sauce and heavy cream until fluffy.
- Frost the cupcakes: Generously frost each cooled cupcake with the buttercream.
- Garnish and enjoy: Sprinkle sea salt on top of each frosting swirl before serving.
Notes
For a gluten-free version, use a gluten-free flour blend. Bake one day ahead and frost day of serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cupcakes, espresso, salted caramel, dessert, baking