Chocolate Espresso Cupcakes: Indulgent Recipe with Salted Caramel Buttercream
These Chocolate Espresso Cupcakes topped with rich Salted Caramel Buttercream are the perfect indulgence for chocolate lovers and coffee enthusiasts alike.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed espresso
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla and espresso.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- Prepare the salted caramel buttercream and frost the cooled cupcakes.
Notes
- For an extra touch, drizzle with additional salted caramel before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chocolate Espresso Cupcakes, Salted Caramel Buttercream, cupcake recipe, dessert