Description
Indulge in rich chocolate cupcakes topped with a luscious salted caramel buttercream, infused with bold espresso for an exquisite flavor experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso (cooled)
- 1 cup salted caramel sauce
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line cupcake pan with paper liners.
- Mix dry ingredients in a large mixing bowl: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients in another bowl: milk, vegetable oil, eggs, vanilla extract, and brewed espresso.
- Fold wet ingredients into dry ingredients until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Prepare the frosting: beat room-temperature butter until creamy, then gradually add powdered sugar, heavy cream, and salted caramel sauce.
- Frost cooled cupcakes generously with the salted caramel buttercream.
- Drizzle additional salted caramel sauce over the frosted cupcakes.
- Serve and enjoy!
Notes
For a dairy-free option, substitute almond milk and vegetable oil. Store leftover cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate cupcakes, espresso, salted caramel, dessert, baking