Irresistible Chocolate Espresso Cupcakes with Salted Caramel Recipe

Rich chocolate espresso cupcakes sparkle with unexpected depth and complex flavor profiles.

Intense coffee notes dance through moist cake layers.

Decadent chocolate brings deep, robust character to every single bite.

Delicate salted caramel buttercream adds a luxurious finishing touch that melts seamlessly.

Crafting these cupcakes feels like creating edible art for passionate dessert enthusiasts.

Sweet and slightly salty elements play against each other in perfect harmony.

You can’t resist diving into this irresistible chocolate experience.

Why Chocolate Espresso Cupcakes With Salted Caramel Buttercream Are Divine

• Craft Decadent Flavor Combinations: Indulge in the rich marriage of deep chocolate and bold espresso, complemented by a luxurious salted caramel buttercream that creates an extraordinary taste experience.
• Master Bakery-Style Dessert at Home: Achieve professional-level results with simple ingredients and straightforward steps, allowing home bakers to create gourmet cupcakes without advanced pastry skills.
• Perfect for Special Celebrations: Impress guests at gatherings, birthdays, or coffee-themed parties with these sophisticated cupcakes that elevate traditional dessert offerings with their complex flavor profile.
• Quick and Manageable Preparation: Prepare these delectable cupcakes with minimal kitchen equipment and basic baking techniques, making them accessible for both novice and experienced bakers seeking a delightful treat.

Ingredients For Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• All-Purpose Flour: A fine white powder that provides structure and volume to the cupcakes.
• Cocoa Powder: A rich chocolate ingredient that gives deep color and intense chocolate flavor.
• Baking Soda, Baking Powder: Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cupcakes.

• Butter: A creamy ingredient that adds richness and helps create a tender texture.
• Granulated Sugar: Provides sweetness and contributes to the cupcakes' soft structure.
• Eggs: Bind the ingredients together and add moisture to the cupcake batter.
• Vanilla Extract: A classic flavoring that adds depth and enhances the chocolate taste.
• Espresso, Buttermilk: Contribute moisture and add a subtle coffee undertone to the chocolate cupcakes.

• Caramel, Salt: Create a sweet and salty combination for the buttercream frosting.
• Additional butter, powdered sugar: Standard components for creating a smooth and creamy buttercream.

How To Bake Chocolate Espresso Cupcakes With Salted Caramel Buttercream

Step 1: Prepare Baking Station

Warm up your oven to 350F. Grab a muffin tin and line it with cute cupcake papers. This sets the stage for your delectable dessert adventure.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Sifting helps eliminate lumps and creates a super smooth batter.

Step 3: Cream Butter and Sugar

In a separate bowl, whip softened butter and sugar until they transform into a fluffy cloud-like mixture. Add eggs one by one, beating thoroughly after each addition. Splash in vanilla extract for extra flavor magic.

Step 4: Blend Liquid Ingredients

• Cooled espresso
• Buttermilk

These liquids will give your cupcakes rich, deep flavor.

Step 5: Combine Everything

Gradually mix dry ingredients and espresso mixture into the butter blend. Alternate between dry and liquid ingredients, starting and ending with dry ingredients. This technique ensures a perfectly balanced batter.

Step 6: Fill Cupcake Liners

Carefully distribute batter into cupcake liners, filling each about two-thirds full. This allows room for beautiful rising during baking.

Step 7: Bake and Cool

Slide the muffin tin into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cupcakes cool completely in the tin before transferring to a wire rack.

Expert Tips For Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• Enhance espresso flavor by using freshly brewed, high-quality espresso at room temperature for a more robust taste.
• Prevent dry cupcakes by carefully measuring flour and avoiding overmixing the batter, which can develop tough gluten.
• Ensure even baking by rotating the muffin tin halfway through cooking and checking doneness with a toothpick test.
• Create dairy-free version by substituting buttermilk with almond milk and using vegan butter alternatives for a plant-based option.
• Elevate presentation by garnishing with chocolate-covered espresso beans or a light dusting of cocoa powder on top of the salted caramel buttercream.

Variations To Try For Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• Mocha Madness: Replace buttermilk with strong coffee and add chocolate chips to the batter for an intense coffee-chocolate experience.
• Nutty Espresso Dream: Fold chopped hazelnuts or almonds into the batter and sprinkle crushed nuts on top of the caramel buttercream.
• Caramel Macchiato Magic: Drizzle extra caramel sauce over the buttercream and add a sprinkle of sea salt for enhanced flavor complexity.
• Mexican Chocolate Kick: Mix ground cinnamon and a pinch of cayenne pepper into the dry ingredients for a spicy-sweet chocolate cupcake variation.

Suggested Pairings For Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• Savor the Espresso Kick: Pair these rich chocolate espresso cupcakes with a robust red wine like Cabernet Sauvignon that matches the deep cocoa and coffee notes.
• Creamy Contrast: Complement the cupcakes with a scoop of vanilla bean ice cream to balance the intense salted caramel buttercream and provide a cool, smooth texture.
• Brew Perfect Harmony: Serve alongside a shot of cold brew coffee or an affogato to enhance the espresso undertones and create a delightful coffee-dessert experience.
• Whiskey Warmth: Match the cupcakes with a smooth bourbon or whiskey that echoes the caramel's sweetness and adds a sophisticated adult twist to the dessert.

Storage Recommendations For Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• Store frosted cupcakes in an airtight container for up to 3 days. Place parchment paper between layers to prevent buttercream smudging.
• Wrap cooled, unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Warm refrigerated cupcakes briefly in microwave for 10-15 seconds. For best texture, let sit at room temperature for 15-20 minutes before serving to restore softness.
• Keep unfrosted cupcakes in sealed container at room temperature for 1-2 days, ensuring they remain fresh and moist.

FAQs On Chocolate Espresso Cupcakes With Salted Caramel Buttercream

• What gives these cupcakes their intense chocolate flavor?

The combination of cocoa powder and espresso creates a deep, rich chocolate taste that makes these cupcakes exceptionally delicious and complex.

• Can I use regular coffee instead of espresso?

Yes, you can substitute espresso with strong brewed coffee, but the flavor will be slightly less intense. For the best results, use freshly brewed espresso or espresso powder.

• Why do I need to alternate dry and wet ingredients when mixing?

Alternating ingredients helps prevent overmixing and ensures a smooth, tender cupcake texture by gradually incorporating all components without developing too much gluten in the flour.

Chocolate Espresso Cupcakes with Salted Caramel Buttercream Recipe

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4.9 from 25 reviews

• Total Time: 33-35 minutes
• Yield: 12 1x

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Description

Rich chocolate espresso cupcakes dance with indulgent salted caramel buttercream, creating a luxurious dessert that marries intense coffee notes and sweet-salty elegance. Irresistible layers of flavor will transport you to a gourmet bakery with each delectable bite.

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Ingredients

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Cake Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup brewed espresso, cooled
• 1/2 cup buttermilk

Leavening Agents:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Seasoning:

• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven at 350°F (175°C) and line a muffin tin with cupcake liners for optimal baking conditions.
2. Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a medium mixing bowl to ensure smooth, lump-free dry ingredients.
3. Cream softened butter and granulated sugar until the mixture becomes light and airy, creating a fluffy base for the cupcakes.
4. Incorporate eggs individually into the butter mixture, thoroughly mixing after each addition to create a uniform texture.
5. Blend in vanilla extract to enhance the overall flavor profile of the cupcake batter.
6. Combine cooled espresso with buttermilk in a separate small bowl, creating a rich, moisture-enhancing liquid mixture.
7. Alternate adding dry ingredients and espresso-buttermilk mixture to the butter mixture, beginning and concluding with dry ingredients to maintain proper batter consistency.
8. Carefully distribute batter among cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
9. Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean when the cupcakes are fully baked.
10. Allow cupcakes to cool completely within the muffin tin before transferring to a wire rack, ensuring they maintain their structural integrity.

Notes

• Brew espresso ahead of time and let it cool completely to ensure a rich, deep coffee flavor without warming the batter.
• Softened butter is crucial for creating a smooth, light buttercream texture; leave it at room temperature for about 30 minutes before mixing.
• Use high-quality cocoa powder for an intense chocolate taste that elevates the entire cupcake experience.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the cupcake’s delicate crumb.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 172 kcal
• Sugar: 15 g
• Sodium: 125 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg