Now, I’ve baked these cupcakes many times, and every time the smell of chocolate and coffee fills the kitchen, it just feels like a little piece of heaven.
These cupcakes are the perfect way to indulge, whether you’re making them for a celebration or just treating yourself (because you totally deserve it).
Plus, the salted caramel drizzle? That’s the cherry on top. You’re going to feel like a pro when you make these!
What You’ll Need
For the Chocolate Espresso Cupcakes:
- 1 and 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons instant espresso powder (dissolved in 1/4 cup hot water)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Salted Caramel Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Salted Caramel Sauce (optional, for garnish):
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon sea salt
Pro Tips
- Espresso Powder Makes a Difference: If you’re wondering why you should use espresso powder, it’s because it really amps up the flavor of the chocolate without being too overpowering. Just make sure to dissolve it in hot water first, and you’ll get that perfect boost of coffee flavor!
- Room Temp Ingredients Are Key: Take out your butter, eggs, and buttermilk ahead of time so they come to room temperature. It makes mixing the ingredients way easier and helps get that smooth, airy texture you want in the cupcakes.
- Don’t Overmix the Batter: It’s tempting to keep mixing, but resist! Mix the wet and dry ingredients just until they’re combined. Overmixing can make your cupcakes dense, and we want light and fluffy cupcakes, not bricks.
- Cool the Cupcakes Completely Before Frosting: I know, it’s hard to resist the urge to frost them right away, but trust me, waiting is worth it. Frosting warm cupcakes can cause the buttercream to melt, and you’ll end up with a mess. Let them cool completely for the best results.
- Piping Buttercream Like a Pro: If you want that beautiful swirly buttercream look, use a piping bag fitted with a star tip (like the Wilton 1M). It’s a fun way to make the cupcakes look like they’re from a fancy bakery, and it’s easier than it sounds once you get the hang of it!
Tools You’ll Need
- Muffin tin
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Piping bag and star tip
- Small saucepan (for caramel)
- Cooling rack
Substitutions and Variations
- Flour: Need it gluten-free? Swap out the all-purpose flour for a 1:1 gluten-free flour blend, and you’ll be good to go.
- Dairy-Free: For dairy-free cupcakes, use dairy-free butter and substitute almond milk or oat milk in place of buttermilk.
- More Espresso: Want a bolder coffee flavor? You can add an extra teaspoon of espresso powder to the batter. Just don’t overdo it, or you might drown out the chocolate flavor.
Make-Ahead Tips
- Cupcakes: You can bake the cupcakes ahead of time. Just let them cool completely, then store them in an airtight container at room temperature for up to 2 days.
- Buttercream: If you want to prepare the buttercream in advance, make it and store it in the fridge for up to 3 days. Just let it come to room temperature and whip it again before frosting.
- Caramel Sauce: Homemade salted caramel can be made in advance, too. Store it in the fridge for up to 2 weeks and gently warm it before drizzling over your cupcakes.
Step-By-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add Eggs and Espresso: Beat in the eggs, one at a time, and then stir in the dissolved espresso and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined—don’t overmix!
- Fill the Muffin Tin: Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Buttercream: Beat the softened butter until creamy, then add the powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until fluffy and smooth.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe the salted caramel buttercream onto each one.
- Drizzle Caramel: For that extra caramel goodness, drizzle homemade salted caramel sauce over the frosted cupcakes.
- Serve and Enjoy: Serve these sweet treats immediately or store them in an airtight container for up to 2 days.
Leftovers and Storage Tips
- Storage: Keep leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days.
- Freezing: If you want to freeze these, do it without frosting. Place the unfrosted cupcakes in an airtight container and freeze for up to 3 months. Thaw at room temperature before frosting.
FAQs
Can I use regular coffee instead of espresso?
Yes! You can swap out the espresso for brewed coffee. But, just keep in mind, espresso adds a stronger flavor that enhances the chocolate, so you might need a bit more coffee to match it.
How can I make the cupcakes less sweet?
You can cut back on the sugar in the cupcake batter and buttercream. You could also use a less sweet caramel sauce if you prefer.
Can I skip the caramel drizzle?
Of course! The cupcakes are delicious without it, but that caramel drizzle does take them to the next level if you’re in the mood for something extra special.
How do I prevent the buttercream from melting?
Make sure your cupcakes are completely cool before frosting them. If your buttercream starts to melt, just pop the cupcakes in the fridge for 10-15 minutes to firm them up.
Wrapping Up
There’s something so satisfying about creating these Chocolate Espresso Cupcakes with Salted Caramel Buttercream.
It’s like baking magic, where chocolate, coffee, and caramel all come together in perfect harmony. I hope you give them a try and enjoy the process as much as I do.
Let me know how it goes in the comments, I’d love to hear about your experience and any questions you might have! Happy baking!
