Chocolate Espresso Cupcakes Caramel (Print Version)

# Ingredients:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1/2 cup sour cream
10 - 1/4 cup strong brewed espresso, cooled
11 - 1 teaspoon vanilla extract

→ Salted Caramel Buttercream

12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar
14 - 3 tablespoons salted caramel sauce (plus more for drizzling)
15 - 1 tablespoon heavy cream (as needed)
16 - Pinch of sea salt

# Instructions:

01 - Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
02 - In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a separate large bowl, beat together granulated sugar, brown sugar, and oil until combined.
04 - Add eggs, sour cream, espresso, and vanilla extract. Mix until smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Divide the batter evenly among the cupcake liners.
07 - Bake for 16–18 minutes, or until a toothpick inserted comes out clean. Let cool completely.
08 - For the buttercream, beat softened butter until fluffy. Gradually add powdered sugar.
09 - Add salted caramel sauce, cream, and a pinch of salt. Beat until smooth and creamy.
10 - Pipe or spread the buttercream onto cooled cupcakes and drizzle with additional salted caramel.

Back