Chocolate Espresso Cupcakes with Salted Caramel Buttercream bring a delightful twist to your dessert table. With their rich chocolate flavor and the bold kick of espresso, these cupcakes are ideal for both casual gatherings and festive occasions. The salted caramel buttercream adds an irresistible sweetness that perfectly complements the chocolatey base. Whether you’re celebrating a special moment, hosting a cozy brunch, or simply satisfying a sweet craving, these cupcakes promise to deliver joy in every bite.
Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg Ensure it’s at room temperature.
- 1/2 cup brewed espresso or strong coffee Can substitute with strong coffee.
- 1 tsp vanilla extract
Buttercream Ingredients
- 1/2 cup unsalted butter, softened Ensure it’s at room temperature.
- 2 cups powdered sugar
- 1/4 cup salted caramel sauce Opt for high-quality for best results.
- a pinch sea salt
- Extra salted caramel sauce (for drizzling)
- Chocolate curls (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, egg, brewed espresso, and vanilla extract. Stir until the mixture is smooth.
- Slowly add the wet ingredients to the dry ingredients, then mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
Buttercream Preparation
- For the buttercream, beat softened butter until creamy.
- Gradually mix in the powdered sugar, caramel sauce, and sea salt until the mixture is fluffy.
Frosting
- Frost the cooled cupcakes with the buttercream, drizzle with caramel sauce, and sprinkle with chocolate curls.
- Serve and enjoy the chocolatey delight!
Notes
Why Make This Recipe
One might wonder, why go for Chocolate Espresso Cupcakes with Salted Caramel Buttercream? Here are a few compelling reasons. First, the combination of chocolate and coffee creates a sophisticated flavor profile that satisfies both sweet and bitter cravings, making these treats utterly addictive.
Secondly, cupcakes are a celebratory staple. They are easy to share, making them perfect for parties, potlucks, and family gatherings. Plus, the process of baking and decorating cupcakes can be a fun activity for the whole family.
“These cupcakes are a game-changer! The balance of espresso and caramel makes them the best dessert I have ever made.”
How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream
This recipe is straightforward and approachable, even for novice bakers. You’ll begin by preparing your batter, then move on to baking the cupcakes. While they cool down, you’ll whip up the luscious salted caramel buttercream. Finally, frost your cupcakes and add the finishing touches!
Ingredients
To make the Chocolate Espresso Cupcakes with Salted Caramel Buttercream, here’s what you’ll need:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup brewed espresso or strong coffee
- 1 tsp vanilla extract
- For the Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup salted caramel sauce
- A pinch of sea salt
- Extra salted caramel sauce (for drizzling)
- Chocolate curls (for topping)
Feel free to substitute the espresso with strong coffee if needed. The richness of the chocolate is complemented beautifully by the caramel; opt for high-quality caramel sauce for the best results.
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, egg, brewed espresso, and vanilla extract. Stir until the mixture is smooth.
- Slowly add the wet ingredients to the dry ingredients, then mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- For the buttercream, beat softened butter until creamy. Gradually mix in the powdered sugar, caramel sauce, and sea salt, until the mixture is fluffy.
- Frost the cooled cupcakes with the buttercream, drizzle with caramel sauce, and sprinkle with chocolate curls.
- Serve and enjoy the chocolatey delight!
How to Serve Chocolate Espresso Cupcakes with Salted Caramel Buttercream
To elevate your cupcake experience, consider serving these delicious treats with a scoop of vanilla ice cream or a dollop of whipped cream. A side of fresh berries can also provide a refreshing contrast to the rich flavors. For coffee lovers, a good cup of espresso pairs beautifully, enhancing the coffee notes in the cupcakes.
How to Store
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, freezing is a fantastic option. Just ensure they are well-wrapped in plastic wrap and placed in a sealed container. They can last up to 3 months in the freezer. When ready to enjoy, simply let them thaw at room temperature.
Tips to Make
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for the best incorporation and texture.
- Don’t Overmix: Mix the batter until just combined to keep your cupcakes light and fluffy.
- Customize: Sprinkle a little sea salt on top of the frosting for an extra salty-sweet flavor bomb.
- Decorating Fun: Get the kids involved with decorating. Let them add chocolate curls or drizzle caramel for a personalized touch.
Variations
- Flavor Twists: Replace espresso with a flavored coffee like hazelnut for a unique taste.
- Dietary Swaps: For a gluten-free option, use a gluten-free all-purpose flour blend.
- Mini Cupcakes: Scale down by using mini cupcake liners and adjust baking time to about 10-12 minutes.
- Add Extras: Mix in chocolate chips or nuts into the batter for added texture.
FAQs
Q: How long does it take to prepare and bake these cupcakes?
A: The total time for prep and baking is roughly 30-40 minutes, plus cooling time.
Q: Can I use decaffeinated coffee for this recipe?
A: Absolutely! Decaffeinated coffee works just as well if you want to enjoy the flavor without the caffeine.
Q: How should I store leftover cupcakes?
A: Store them in an airtight container at room temperature for up to three days, or freeze for longer storage.
Q: Can I make the buttercream ahead of time?
A: Yes, you can prepare the buttercream a day in advance. Keep it in the refrigerator and let it soften slightly before using.
Q: Is it possible to make these cupcakes vegan?
A: Yes, you can substitute the egg with a flax egg and use vegan butter for the buttercream.
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