Chocolate Espresso Cupcakes With Salted Caramel Buttercream
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 medium mixing bowls
- 2 large mixing bowls
- 1 Electric mixer hand or stand
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Small saucepan
- 1 wire cooling rack
- 1 piping bag
- 1 large piping tip
Ingredients
- 120 gram all-purpose flour
- 150 gram granulated sugar
- 30 gram unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 60 milliliter strong espresso cooled
- 120 milliliter whole milk room temperature
- 80 milliliter vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 150 gram granulated sugar
- 60 milliliter water
- 60 milliliter heavy cream room temperature
- 60 gram unsalted butter room temperature and cubed
- 1/2 teaspoon fine sea salt
- 170 gram unsalted butter room temperature
- 260 gram powdered sugar sifted
- 1 teaspoon vanilla extract
- 80 milliliter salted caramel cooled
Instructions
- Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl whisk together espresso, milk, vegetable oil, egg, and vanilla until smooth.
- Add dry ingredients to wet ingredients and whisk just until combined and no dry streaks remain.
- Divide batter evenly among cupcake liners filling each about two-thirds full.
- Bake cupcakes for 16–18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer pan to a wire rack and let cupcakes cool in the pan for 5 minutes.
- Remove cupcakes from pan and let cool completely on wire rack for at least 25 minutes.
- While cupcakes bake, make caramel by adding sugar and water to a small saucepan and heating over medium heat without stirring until sugar dissolves and turns a deep amber color.
- Remove saucepan from heat and carefully whisk in heavy cream until smooth, then whisk in butter and salt until fully combined.
- Pour caramel into a heatproof bowl and let cool to room temperature until thickened but still pourable.
- To make buttercream, beat softened butter in a large bowl with an electric mixer on medium speed for 2–3 minutes until light and creamy.
- Gradually add powdered sugar while mixing on low speed until fully incorporated and fluffy.
- Beat in vanilla extract, then add cooled salted caramel and mix until smooth and spreadable.
- If buttercream is too soft, chill for 10–15 minutes, then briefly re-whip before piping.
- Transfer buttercream to a piping bag fitted with a large tip.
- Pipe buttercream generously onto completely cooled cupcakes in swirls or rosettes.
- Optionally drizzle with extra cooled salted caramel and finish with a small pinch of flaky sea salt.
Notes
For best results, ensure the espresso is cooled before mixing so it does not curdle the batter, and let both the cupcakes and caramel cool fully before frosting to prevent the buttercream from melting; if your caramel seizes or becomes grainy, gently warm and whisk it until smooth, and adjust the buttercream consistency by adding a spoonful of powdered sugar if too thin or a teaspoon of cream if too thick—finally, storing the finished cupcakes in an airtight container at room temperature for up to a day (or chilling for longer storage and bringing back to room temperature before serving) will keep them moist and flavorful.
Tried this recipe?Let us know how it was!