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.
Ingredients
Scale
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
Instructions
- Prepare the oven at 350°F (175°C) and line a muffin tin with cupcake liners for optimal baking conditions.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a medium mixing bowl to ensure smooth, lump-free dry ingredients.
- Cream softened butter and granulated sugar until the mixture becomes light and airy, creating a fluffy base for the cupcakes.
- Incorporate eggs individually into the butter mixture, thoroughly mixing after each addition to create a uniform texture.
- Blend in vanilla extract to enhance the overall flavor profile of the cupcake batter.
- Combine cooled espresso with buttermilk in a separate small bowl, creating a rich, moisture-enhancing liquid mixture.
- Alternate adding dry ingredients and espresso-buttermilk mixture to the butter mixture, beginning and concluding with dry ingredients to maintain proper batter consistency.
- Carefully distribute batter among cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- 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.
- 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