Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup brewed espresso, cooled
- 1/3 cup vegetable oil
- 1 tsp alcohol-free vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1/4 tsp sea salt
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: In a large bowl, beat the granulated sugar, brown sugar, eggs, cooled espresso, vegetable oil, and vanilla bean paste until smooth and creamy.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Step 6: For the salted caramel buttercream, beat the softened butter in a bowl until creamy. Gradually add powdered sugar and mix until well combined. Add caramel sauce and sea salt; mix until smooth. If needed, add milk to reach desired consistency.
- Step 7: Once the cupcakes are cool, frost them generously with the salted caramel buttercream and drizzle additional caramel sauce on top for decoration. Enjoy!
Notes
- For optimal freshness, store your Chocolate Espresso Cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for a week.
- If you’d like to enjoy your cupcakes warm, briefly reheat them in the microwave for about 10-15 seconds to maintain their moist texture without overcooking.
- Serve these delightful cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream on the side to enhance the rich flavors of chocolate and caramel.
- For an extra touch of flavor, consider adding a pinch of espresso powder to the salted caramel buttercream for a deeper coffee taste that complements the cupcakes beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with buttercream frosting
- Calories: 250
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 18g