Description
Delicious chocolate cupcakes infused with espresso and topped with a creamy salted caramel buttercream frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot brewed espresso
- 1 cup salted caramel sauce
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- Chocolate curls for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
- Mix Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Cream softened butter and sugar in another bowl until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture, alternating with buttermilk and espresso.
- Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with batter.
- Bake the Cupcakes: Bake for 18-20 minutes, checking doneness with a toothpick.
- Prepare the Salted Caramel Buttercream: Beat together salted caramel sauce, powdered sugar, and softened butter, then gradually add heavy cream until smooth.
- Frost the Cupcakes: Once cool, frost with salted caramel buttercream and garnish with chocolate curls.
Notes
Store cupcakes in an airtight container for up to three days or refrigerate for a week. They can also be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cupcakes, chocolate, espresso, dessert, baking