Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Chocolate Espresso Cupcakes with Salted Caramel Buttercream combine the rich depth of espresso with the sweetness of chocolate, all topped with a decadent salted caramel buttercream. These cupcakes offer a perfect balance of flavors that are ideal for coffee lovers and dessert enthusiasts alike. With a moist and flavorful chocolate base complemented by the indulgent, creamy caramel frosting, this treat will elevate any occasion, from casual gatherings to special celebrations.

Ingredients

For the Cupcakes:

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

For the Salted Caramel Buttercream:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup salted caramel sauce

Directions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a small bowl, combine the brewed espresso and buttermilk.
6. Gradually add the dry ingredients and espresso mixture to the butter mixture, alternating between the two. Start with the dry ingredients and end with the espresso mixture, mixing until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the tin before transferring them to a wire rack.

For the Salted Caramel Buttercream:

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, about 1/2 cup at a time, and continue beating until well combined.
3. Stir in the salted caramel sauce and beat the frosting until light, fluffy, and smooth.
4. Once the cupcakes are completely cooled, frost them with the salted caramel buttercream using a spatula or piping bag.
5. Serve and enjoy!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Variations

• Chocolate Buttercream: For an extra chocolatey twist, swap the salted caramel buttercream for chocolate buttercream. Add cocoa powder and melted chocolate to the frosting base for a rich and creamy chocolate topping.
• Vanilla Buttercream: If you prefer a milder frosting, you can use vanilla buttercream instead of salted caramel. Simply omit the caramel sauce and replace it with an additional teaspoon of vanilla extract.
• Nutty Crunch: For added texture, sprinkle chopped nuts, such as toasted pecans or hazelnuts, on top of the frosted cupcakes.
• Mocha Drizzle: Drizzle a bit of extra espresso or chocolate ganache over the frosted cupcakes to enhance the coffee and chocolate flavors.

Storage/Reheating

• Storage: These cupcakes are best stored in an airtight container at room temperature for up to 3-4 days. The frosting will stay soft and creamy, making them perfect for snacking or serving at gatherings.
• Freezing: You can freeze the cupcakes before frosting. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container for up to 3 months. When ready to serve, let the cupcakes thaw completely and then frost them with freshly made salted caramel buttercream.
• Reheating: If you prefer to enjoy these cupcakes slightly warm, you can microwave individual cupcakes for 10-15 seconds. However, the frosting may soften slightly when reheated, so it’s best to enjoy them fresh or at room temperature.

10 FAQs

1. Can I use regular coffee instead of espresso? Yes, you can substitute brewed coffee for espresso. Espresso provides a deeper flavor, but regular coffee will work as a milder alternative.
2. Can I make these cupcakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the packaging for any recommended adjustments to the recipe.
3. Can I make the cupcakes ahead of time? Yes, you can bake the cupcakes in advance and store them in an airtight container for up to 3 days. Frost them just before serving to keep the frosting fresh.
4. Can I use milk instead of buttermilk? Yes, you can substitute milk for buttermilk, but buttermilk adds a tangy flavor that balances the richness of the chocolate and espresso. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let it sit for a few minutes.
5. Can I make these cupcakes without eggs? You can use egg substitutes like flax eggs, chia eggs, or aquafaba to make the cupcakes vegan-friendly. The texture might vary slightly, but they should still be delicious.
6. How can I make these cupcakes more festive? Add holiday-themed sprinkles, drizzle melted chocolate over the frosting, or use holiday cupcake liners for a seasonal touch. You can also top the frosting with small candy pieces or edible glitter.
7. Can I use homemade caramel sauce for the buttercream? Yes, homemade salted caramel sauce works beautifully in the buttercream. Just make sure it’s cooled to room temperature before mixing it in.
8. What can I do if my buttercream is too runny? If your buttercream is too runny, you can add a little more powdered sugar to thicken it. Beat it in gradually until you reach the desired consistency.
9. Can I use dark chocolate instead of cocoa powder? Dark chocolate can be used in place of cocoa powder, but you would need to melt it first. About 2 ounces of melted dark chocolate would be equivalent to the 1/2 cup of cocoa powder.
10. How can I make these cupcakes more coffee-flavored? For a stronger coffee flavor, increase the amount of espresso in the batter by 1-2 tablespoons or use instant espresso powder. You could also add a teaspoon of coffee extract to the frosting.

Conclusion

Chocolate Espresso Cupcakes with Salted Caramel Buttercream are the perfect dessert for anyone who loves the rich flavors of coffee and chocolate. The moist, chocolatey cupcakes are complemented by a silky, salted caramel buttercream, creating a truly indulgent treat. Whether you’re baking for a special occasion or simply want to enjoy a decadent dessert, these cupcakes are sure to satisfy your cravings. Easy to make, versatile, and utterly delicious, they’ll quickly become a go-to favorite in your baking repertoire.

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