I just finished baking Espresso Chocolate Cupcakes crowned with salted caramel buttercream ruffles, a sticky caramel drizzle and chocolate curls and sorry not sorry but they are dangerously decadent.

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I’m obsessed with these Chocolate Espresso Cupcakes with salted caramel buttercream. I love how bitter espresso meets sticky caramel and dark chocolate in ways that slap you awake.

The ruffled buttercream, glossy caramel drizzle and chocolate curls make every cupcake feel overly decadent. I pick Espresso Chocolate Cupcakes when I want something adult, moody, and impossible to stop eating.

But it’s the contrast of a punchy 1 tbsp instant espresso powder and a lick of caramel that hooks me. Cupcake Garnish Ideas?

Yeah, pile on curls and flaky sea salt. Pure, loud dessert joy.

I will eat three in a row. no shame.

Seriously.

Ingredients

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All-purpose flour, gives cupcake structure and a tender crumb.
Granulated sugar, sweetens and helps with light, tender crumbs.
Unsweetened cocoa powder, brings deep chocolate flavor and color.
Baking powder, lifts the batter so cupcakes aren’t dense.
Baking soda, reacts for extra rise and a softer bite.
Fine salt, balances sweetness and sharpens the chocolate.
Instant espresso powder, punches up chocolate, makes it taste richer.
Eggs, bind ingredients and add moisture and a bit of protein.
Vegetable oil, keeps cupcakes moist and stays tender day two.
Sour cream or Greek yogurt, makes batter silky and tangy.
Strong brewed espresso or coffee, deepens flavor and adds warmth.
Vanilla extract, smooths flavors and adds a familiar warmth.
Granulated sugar (for caramel), basically the backbone of caramel sauce.
Water for caramel, helps melt sugar evenly without burning.
Heavy cream (for caramel), makes caramel rich and creamy.
Unsalted butter (for caramel), adds smoothness and buttery depth.
Flaky sea salt (for caramel), gives that addictive salty contrast.
Unsalted butter (buttercream), makes frosting super creamy and spreadable.
Powdered sugar, sweetens and gives buttercream structure.
Salted caramel sauce in frosting, adds gooey, salty-sweet creaminess.
Heavy cream or milk, loosens frosting so it pipes nicely.
Fine salt in frosting, use if caramel isn’t salty enough.
Extra salted caramel for drizzling, makes each bite sticky and irresistible.
Chocolate curls, add chocolatey texture and a pretty finish.
Flaky sea salt for finishing, bright pop of salt on top.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1 cup (200 g) granulated sugar

1/2 cup (50 g) unsweetened cocoa powder, sifted

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 tbsp instant espresso powder

2 large eggs, room temp

1/3 cup (80 ml) vegetable oil or neutral oil

1/2 cup (120 g) sour cream or plain Greek yogurt, room temp

1/2 cup (120 ml) strong brewed espresso or hot coffee

1 tsp vanilla extract

For the salted caramel sauce (if making from scratch): 1 cup (200 g) granulated sugar

2 tbsp water (for the caramel)

1/2 cup (120 ml) heavy cream, warmed

4 tbsp (55 g) unsalted butter, room temp

1 tsp flaky sea salt, plus extra to taste

For the salted caramel buttercream: 1 cup (225 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1/2 to 3/4 cup (120 to 180 g) salted caramel sauce, more or less to taste

2 to 3 tbsp heavy cream or milk, to loosen the frosting

1/2 tsp fine salt (if your caramel isnt very salty)

Decoration: about 1/4 cup extra salted caramel for drizzling

Decoration: 1/2 cup chocolate curls or shaved chocolate

Decoration: flaky sea salt for finishing

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups flour, 1 cup sugar, 1/2 cup sifted cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tbsp instant espresso powder in a large bowl so it’s evenly mixed.

2. In another bowl beat 2 large room temperature eggs with 1/3 cup neutral oil, 1/2 cup sour cream (or Greek yogurt), 1/2 cup strong hot espresso or coffee and 1 tsp vanilla until smooth; fold the wet into the dry just until combined, a few streaks of flour are ok.

3. Divide batter among liners, filling about two thirds full, and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.

4. Make the salted caramel sauce from scratch: heat 1 cup sugar with 2 tbsp water in a heavy bottomed saucepan over medium heat without stirring, swirl the pan gently as it melts; when it turns a deep amber remove from heat and carefully whisk in 1/2 cup warmed heavy cream, then whisk in 4 tbsp butter until smooth; stir in 1 tsp flaky sea salt, taste and add more salt if you like; cool to room temp.

5. For the buttercream: beat 1 cup softened unsalted butter until fluffy, progressively add 4 cups sifted powdered sugar with the mixer on low, then add 1/2 to 3/4 cup of the cooled salted caramel sauce (more if you want stronger caramel flavor), 2 to 3 tbsp heavy cream or milk to reach piping consistency, and 1/2 tsp fine salt if your caramel isn’t salty enough; beat until smooth and spreadable.

6. If the frosting is too loose chill briefly, if too stiff add a little cream; transfer frosting to a piping bag fitted with an open star or petal tip for ruffles, or a large round tip if you prefer.

7. Core the center of each cooled cupcake with a small knife or piping tip and spoon a little of the salted caramel into the hole, or skip coring if you want less filling.

8. Pipe buttercream into pretty ruffles on each cupcake, staying neat but don’t panic if they’re not perfect, rustic looks great too.

9. Drizzle about 1/4 cup extra salted caramel over the frosted cupcakes, then sprinkle 1/2 cup chocolate curls or shaved chocolate on top and finish with a tiny pinch of flaky sea salt.

10. Store cupcakes in an airtight container at room temp for up to 1 day or in the fridge for 3 days; if chilled bring back to room temperature before serving so the buttercream softens and the caramel flows.

Equipment Needed

1. 12-cup muffin tin and paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for folding batter)
4. Electric mixer or hand mixer (for buttercream)
5. Dry and liquid measuring cups plus measuring spoons
6. Heavy bottomed saucepan and heatproof whisk or wooden spoon (for caramel)
7. Cooling rack and oven mitts
8. Piping bag and large star or round piping tip
9. Small knife or corer (to core cupcakes)

FAQ

Q: Can I use brewed coffee instead of espresso?

A: Yes. Strong brewed coffee works fine. Use the same amount (1/2 cup) and let it be hot when you add it so it helps bloom the cocoa and espresso powder flavors.

Q: How do I stop the cupcakes from sinking in the middle?

A: Don’t open the oven while they bake. Also make sure baking powder and baking soda are fresh, and don’t overmix the batter once you add the wet ingredients. Fill liners about two thirds full.

Q: What if my salted caramel sauce crystallizes or seizes?

A: Gently reheat it in a small saucepan over low heat and stir. If it over thickens add a teaspoon of warm cream at a time to loosen it. Strain if there are little crystals left.

Q: How do I fix a too-thick or too-thin buttercream?

A: Too thick you add 1 teaspoon of cream or milk at a time until it loosens. Too thin, add a bit more sifted powdered sugar. If it looks curdled, keep beating on medium speed for a few minutes and it usually comes back together.

Q: Can I make these ahead and freeze them?

A: Yes. Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw overnight in the fridge then bring to room temp before frosting. You can also freeze frosted cupcakes for short term if the frosting is set and they’re well wrapped.

Q: I dont want to make caramel from scratch. Is store bought ok?

A: Totally fine. Use a good quality salted caramel or dulce de leche and adjust salt in the buttercream to taste. Start with 1/2 cup in the frosting and add more if you want a stronger caramel hit.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter crumb, use 1 1/4 cups cake flour (or use a 1-to-1 gluten free baking blend if you need GF, same volume). It’ll be a bit more tender, that’s all.
Granulated sugar: replace with light brown sugar 1-to-1 for a moister, caramel-y note, or use coconut sugar cup for cup for a slightly deeper flavor but it wont be as sweet.
Vegetable oil: use melted unsalted butter in the same amount for richer flavor, or for a lower fat option use unsweetened applesauce 1-to-1 but the cupcakes will be denser and more cake-like.
Sour cream or Greek yogurt: buttermilk works great — use 1/2 cup buttermilk (or thin yogurt with a splash of milk if you don’t have buttermilk). It keeps the batter tangy and tender.

Pro Tips

1. Let the eggs, sour cream and coffee come to room temp before you mix. Cold ingredients make the batter seize and can give you gummy, dense cupcakes. If you’re short on time, sit the jars in warm water for a few minutes.

2. Don’t overmix once you add the wet to the dry. Fold until just combined, a few streaks of flour are fine. Overmixing develops gluten and you’ll lose that tender crumb.

3. When making caramel, watch it like a hawk and step away from your phone. Sugar goes from amber to burnt in seconds. Also warm the cream first so it doesn’t seize violently when added, and use a long handled spoon or whisk to avoid splashes.

4. If your buttercream gets too loose, chill it briefly and then re-whip, it firms back up faster than you think. And if it’s too stiff add cream a teaspoon at a time. Taste as you go for saltiness, some caramels need an extra pinch.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just finished baking Espresso Chocolate Cupcakes crowned with salted caramel buttercream ruffles, a sticky caramel drizzle and chocolate curls and sorry not sorry but they are dangerously decadent.

Servings

servings

Calories

667

kcal

Equipment: 1. 12-cup muffin tin and paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for folding batter)
4. Electric mixer or hand mixer (for buttercream)
5. Dry and liquid measuring cups plus measuring spoons
6. Heavy bottomed saucepan and heatproof whisk or wooden spoon (for caramel)
7. Cooling rack and oven mitts
8. Piping bag and large star or round piping tip
9. Small knife or corer (to core cupcakes)

Ingredients

1 1/4 cups (160 g) all purpose flour
1 cup (200 g) granulated sugar
1/2 cup (50 g) unsweetened cocoa powder, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tbsp instant espresso powder
2 large eggs, room temp
1/3 cup (80 ml) vegetable oil or neutral oil
1/2 cup (120 g) sour cream or plain Greek yogurt, room temp
1/2 cup (120 ml) strong brewed espresso or hot coffee
1 tsp vanilla extract
For the salted caramel sauce (if making from scratch): 1 cup (200 g) granulated sugar
2 tbsp water (for the caramel)
1/2 cup (120 ml) heavy cream, warmed
4 tbsp (55 g) unsalted butter, room temp
1 tsp flaky sea salt, plus extra to taste
For the salted caramel buttercream: 1 cup (225 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1/2 to 3/4 cup (120 to 180 g) salted caramel sauce, more or less to taste
2 to 3 tbsp heavy cream or milk, to loosen the frosting
1/2 tsp fine salt (if your caramel isnt very salty)
Decoration: about 1/4 cup extra salted caramel for drizzling
Decoration: 1/2 cup chocolate curls or shaved chocolate
Decoration: flaky sea salt for finishing

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups flour, 1 cup sugar, 1/2 cup sifted cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tbsp instant espresso powder in a large bowl so it's evenly mixed.
In another bowl beat 2 large room temperature eggs with 1/3 cup neutral oil, 1/2 cup sour cream (or Greek yogurt), 1/2 cup strong hot espresso or coffee and 1 tsp vanilla until smooth; fold the wet into the dry just until combined, a few streaks of flour are ok.
Divide batter among liners, filling about two thirds full, and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.
Make the salted caramel sauce from scratch: heat 1 cup sugar with 2 tbsp water in a heavy bottomed saucepan over medium heat without stirring, swirl the pan gently as it melts; when it turns a deep amber remove from heat and carefully whisk in 1/2 cup warmed heavy cream, then whisk in 4 tbsp butter until smooth; stir in 1 tsp flaky sea salt, taste and add more salt if you like; cool to room temp.
For the buttercream: beat 1 cup softened unsalted butter until fluffy, progressively add 4 cups sifted powdered sugar with the mixer on low, then add 1/2 to 3/4 cup of the cooled salted caramel sauce (more if you want stronger caramel flavor), 2 to 3 tbsp heavy cream or milk to reach piping consistency, and 1/2 tsp fine salt if your caramel isn't salty enough; beat until smooth and spreadable.
If the frosting is too loose chill briefly, if too stiff add a little cream; transfer frosting to a piping bag fitted with an open star or petal tip for ruffles, or a large round tip if you prefer.
Core the center of each cooled cupcake with a small knife or piping tip and spoon a little of the salted caramel into the hole, or skip coring if you want less filling.
Pipe buttercream into pretty ruffles on each cupcake, staying neat but don't panic if they're not perfect, rustic looks great too.
Drizzle about 1/4 cup extra salted caramel over the frosted cupcakes, then sprinkle 1/2 cup chocolate curls or shaved chocolate on top and finish with a tiny pinch of flaky sea salt.
Store cupcakes in an airtight container at room temp for up to 1 day or in the fridge for 3 days; if chilled bring back to room temperature before serving so the buttercream softens and the caramel flows.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.