CHOCOLATE ESPRESSO CUPCAKES WITH SALTED CARAMEL BUTTERCREAM
These chocolate espresso cupcakes are a delightful treat, combining rich chocolate flavor with a hint of espresso, topped with a luscious salted caramel buttercream. Perfect for any dessert lover, they offer a perfect balance of sweetness and depth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/4 cup unsweetened cocoa powder
- 1 and 1/3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 2 teaspoons instant espresso powder, dissolved in 1/4 cup hot water
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, combine cocoa powder, flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy.
- Mix in eggs one at a time, then add dissolved espresso mixture and vanilla extract. Blend until smooth.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined.
- Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Beat softened butter until creamy. Gradually add powdered sugar until smooth.
- Mix in salted caramel sauce, vanilla extract, and a pinch of salt until fluffy. Adjust consistency with more powdered sugar if needed.
- Once cupcakes are cooled, frost generously with salted caramel buttercream using a piping bag or spatula.
- Drizzle cooled salted caramel sauce over frosted cupcakes for an extra touch of indulgence.
Nutrition
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg