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Chocolate Espresso Cupcakes with Salted Caramel

Chocolate Espresso Cupcakes with Salted Caramel

The reason these Chocolate Espresso Cupcakes with Salted Caramel stand above the rest isn’t just about ingredients or steps—it’s the attention to balance. The deep chocolate hits first, followed by the warmth of espresso, and finally the salty-sweet finish of homemade caramel.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • ¾ cup all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • ⅓ cup canola oil
  • 1½ teaspoons vanilla extract
  • ½ cup buttermilk room temperature
  • ¼ cup hot freshly brewed espresso
For the Salted Caramel
  • ¼ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon kosher salt
For the Salted Caramel Buttercream
  • 1 cup unsalted butter room temperature
  • 3½ –4 cups confectioners’ sugar sifted
  • 6 tablespoons homemade salted caramel room temperature
  • 1 –2 tablespoons whole milk as needed for texture

Method
 

Make the Cupcakes
  1. Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
  2. In a bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In another bowl or stand mixer, beat eggs, both sugars, oil, and vanilla until smooth.
  4. Add half the dry mixture to the wet, followed by half the buttermilk. Repeat and mix until just combined.
  5. Slowly add hot espresso. Mix gently. The batter will be slightly loose.
  6. Fill cupcake liners ⅔ full and bake for 16–18 minutes.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel
  1. In a saucepan, melt butter over medium heat.
  2. Stir in brown sugar and cook for 4–5 minutes, stirring constantly.
  3. Add cream, vanilla, and salt. Stir until smooth.
  4. Let cool before using.
Make the Buttercream
  1. In a mixer, beat butter on medium-high for 1 minute.
  2. Add confectioners’ sugar gradually. Mix until fluffy.
  3. Add salted caramel and whip on high for 3–4 minutes.
  4. Adjust consistency with milk or sugar as needed.
Assemble
  1. Pipe buttercream onto cooled cupcakes.
  2. Drizzle with caramel and garnish with chocolate shavings or sea salt (optional).

Notes

  • Use espresso, not instant coffee, for best depth of flavor
  • Make caramel and buttercream a day ahead for faster assembly
  • Store frosted cupcakes in the fridge for up to 3 days
  • Unfrosted cupcakes can be frozen for up to 2 months
  • Let everything come to room temperature before combining

Nutritional Facts (per serving – approx.)

Nutrient Amount
Calories 365 kcal
Total Fat 18 g
Saturated Fat 11 g
Cholesterol 55 mg
Sodium 160 mg
Carbohydrates 48 g
Sugar 36 g
Protein 3 g
Fiber 2 g