Description
These delightful cupcakes blend rich chocolate flavor with espresso and are topped with a luscious salted caramel buttercream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup brewed espresso, cooled
- ½ cup whole milk
- 1 cup powdered sugar
- ½ cup salted caramel sauce
- Sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together the dry ingredients in a large bowl.
- Cream the butter until light and fluffy, then add eggs one at a time, mixing well.
- Add the dry mixture alternately with cooled espresso and milk to form the batter.
- Fill the cupcake liners and bake for 18-20 minutes, checking for doneness.
- Cool the cupcakes on a wire rack before frosting.
- Beat the butter for the frosting, then add powdered sugar and caramel until smooth.
- Frost the cooled cupcakes and sprinkle with sea salt for garnish.
Notes
Ensure butter is softened but not melted. Use high-quality cocoa powder and espresso for better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg