Description
Decadent chocolate cupcakes infused with espresso and topped with creamy salted caramel buttercream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brewed espresso, cooled
- 1/3 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup salted caramel sauce
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with vibrant cupcake liners.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a mixing bowl until combined.
- Combine the cooled espresso, vegetable oil, vanilla extract, and egg in another bowl, whisking until well blended.
- Pour the wet mixture into the dry mixture and gently stir until just combined; avoid overmixing.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.
- Beat the softened butter in a mixing bowl until creamy, then gradually add the powdered sugar, mixing until smooth.
- Pour in the salted caramel sauce and sprinkle in the sea salt, mixing well until you achieve a silky frosting.
- Frost the cooled cupcakes with the buttercream and drizzle with additional caramel sauce if desired.
Notes
Make the cupcakes a day ahead for enhanced flavors. Store them in an airtight container and frost the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, espresso, desserts, baking