Description
Delight in these rich Chocolate Espresso Cupcakes topped with a luscious Salted Caramel Buttercream. The cupcakes feature a moist chocolate base enhanced with brewed espresso for a deep coffee flavor, perfectly balanced by the smooth, buttery salted caramel frosting. Ideal for special occasions or a luxurious treat to satisfy your chocolate and coffee cravings.
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 ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and creamy, ensuring a well-blended base.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully just until combined to avoid overmixing which can cause dense cupcakes.
- Incorporate Liquids: Stir in the milk and brewed espresso or strong coffee until you achieve a smooth batter that will impart a rich coffee flavor.
- Fold in Butter: Fold the melted unsalted butter into the batter until it is evenly incorporated, adding moisture and richness to the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly amongst the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the tray in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with few crumbs attached. Once baked, transfer cupcakes to a wire rack to cool completely.
- Make Caramel Base: In a saucepan over medium heat, melt the softened butter and stir in the brown sugar. Bring the mixture to a boil, then allow it to cook for 2-3 minutes while stirring continuously to create a smooth caramel.
- Add Cream and Vanilla: Remove the pan from heat and stir in the heavy cream and vanilla extract until the caramel mixture is smooth and slightly thickened. Let it cool to room temperature for best frosting texture.
- Prepare Buttercream: Using an electric mixer, beat the cooled caramel mixture until smooth and creamy. Gradually add the powdered sugar, half a cup at a time, beating well after each addition to achieve a thick, spreadable consistency.
- Finish Frosting: Stir in the sea salt and mix well to distribute the flavor evenly through the buttercream.
- Decorate Cupcakes: Once cupcakes are completely cooled, pipe or spread the salted caramel buttercream generously on top. Serve and enjoy this decadent combination of chocolate, espresso, and caramel flavors.
Notes
- Room temperature ingredients help in achieving a smooth batter and frosting.
- Espresso can be substituted with strong brewed coffee if espresso is not available.
- Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
- Adjust powdered sugar quantity in frosting to reach desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
