
These rich chocolate espresso cupcakes with salted caramel buttercream bring together the perfect balance of bitter coffee, deep chocolate, and sweet-salty caramel in every bite. The espresso deepens the chocolate flavor while the salted caramel buttercream adds that irresistible sweet contrast.
I first made these cupcakes for my best friend's birthday gathering, and they disappeared so quickly I barely got to taste one myself. Now they're my signature dessert whenever I need to impress a crowd.
Ingredients
- All purpose flour: creates the perfect tender structure for these cupcakes
- Unsweetened cocoa powder: gives deep chocolate flavor without excessive sweetness
- Baking soda: ensures these cupcakes rise beautifully with a tender crumb
- Granulated and brown sugars: work together for optimal sweetness and moisture
- Vegetable oil: keeps these cupcakes incredibly moist even days after baking
- Sour cream: adds tanginess and creates an incredibly tender texture
- Strong brewed espresso: intensifies the chocolate flavor without making them taste like coffee
- Vanilla extract: rounds out all the flavors with its warm aromatic notes
- Unsalted butter: for the frosting allows you to control the salt level precisely
- Salted caramel sauce: creates that irresistible sweet salty contrast that makes these cupcakes special
- Heavy cream: helps achieve the perfect frosting consistency
- Sea salt: enhances all the flavors and provides occasional bursts of salty goodness
Step-by-Step Instructions
- Prepare the oven and pan:
- Heat your oven to exactly 350°F and line your muffin tin with cupcake liners. The temperature is crucial here as too hot will dry out the cupcakes while too cool will result in dense cupcakes.
- Mix the dry ingredients:
- Thoroughly whisk together the flour, cocoa powder, baking soda, and salt in a bowl until completely uniform. This prevents cocoa lumps and ensures the leavening agent is evenly distributed.
- Create the wet base:
- Beat the granulated sugar, brown sugar, and oil together until they form a gritty paste. The brown sugar adds moisture and a subtle molasses flavor that enhances the chocolate.
- Add the remaining wet ingredients:
- Mix in the eggs one at a time, then the sour cream, cooled espresso, and vanilla extract until the mixture looks smooth and glossy. The espresso must be cool to prevent cooking the eggs.
- Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Overmixing will develop too much gluten and create tough cupcakes.
- Fill the cupcake liners:
- Divide the batter evenly among the cupcake liners, filling each about two thirds full. This gives them room to rise without overflowing.
- Bake to perfection:
- Bake for exactly 16 to 18 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Allow them to cool completely before frosting.
- Prepare the buttercream base:
- Beat the softened butter until it becomes light and fluffy, about 3 minutes. This incorporates air for a silky texture.
- Add powdered sugar:
- Gradually add powdered sugar to the butter, beating well after each addition. This prevents a sugar explosion and ensures a smooth texture.
- Incorporate the flavor elements:
- Add the salted caramel sauce, heavy cream, and sea salt, then beat until the frosting is smooth, creamy and holds its shape. The texture should be firm enough to pipe but soft enough to spread.
- Finish the cupcakes:
- Pipe or spread the buttercream onto the completely cooled cupcakes, then drizzle with additional salted caramel sauce for a professional looking finish.

My absolute favorite part of this recipe is the moment when I add the espresso to the batter. The aroma that rises up immediately transports me to my favorite coffee shop. I still remember the first time I served these at a dinner party. My friend who claimed to hate coffee desserts went back for seconds, and then asked for the recipe before leaving.
Make Ahead Options
These cupcakes actually taste even better the day after baking. The flavors have time to develop and meld together, making them perfect for preparing ahead of special events. You can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. The frosting can be made a day ahead and refrigerated. Just bring it to room temperature and beat it briefly to restore its fluffy texture before frosting the cupcakes.
Customization Ideas
While these cupcakes are perfect as written, you can easily customize them to suit different occasions. For a mocha twist, add mini chocolate chips to the batter. For a more pronounced coffee flavor, increase the espresso to 1/3 cup. During the holidays, a sprinkle of cinnamon in the batter creates a festive variation. The buttercream can be customized too. Try adding a tablespoon of bourbon to the caramel for an adult version, or use dulce de leche instead of caramel for a different flavor profile.
Serving Suggestions
These cupcakes make a stunning display when arranged on a tiered cake stand with drizzles of caramel cascading down. For an elegant dessert table, pair them with fresh berries and small glasses of cold brew coffee. When serving as part of a dessert course, a small scoop of vanilla bean ice cream alongside creates a delightful contrast of temperatures. The cupcakes pair beautifully with a glass of dessert wine like Sauternes or even a good quality aged rum.
Frequently Asked Questions
- → How strong is the espresso flavor?
The espresso flavor is subtle yet enhances the chocolate richness, making it perfect even for non-coffee enthusiasts.
- → Can I use store-bought caramel sauce?
Yes, you can use store-bought salted caramel sauce for convenience, but homemade caramel allows you to adjust the sweetness and salt levels to your taste.
- → Can these be made in advance?
Yes, you can bake the cupcakes a day or two in advance. Store them in an airtight container and apply the buttercream fresh before serving.
- → What can I use instead of espresso?
If you don't have espresso, you can use strong brewed coffee or substitute it with a teaspoon of espresso powder mixed in hot water.
- → How do I store leftovers?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.