Rich chocolate cupcakes infused with espresso, topped with salted caramel buttercream, a drizzle of caramel sauce, and a sprinkle of sea salt. It’s your favorite café drink — in cupcake form.
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Ingredients:
For the cupcakes: • 1 cup (120g) all-purpose flour • ½ cup (40g) unsweetened cocoa powder • 1 tsp baking soda • ½ tsp salt • ½ cup (120ml) hot brewed espresso or strong coffee • ½ cup (120ml) milk • ½ cup (100g) granulated sugar • ½ cup (100g) brown sugar • ⅓ cup (80ml) vegetable oil • 1 large egg • 1 tsp vanilla extract
For the buttercream: • 1 cup (230g) unsalted butter, softened • 2 ½ cups (300g) powdered sugar • ¼ cup (60ml) salted caramel sauce • 1 tbsp heavy cream or milk • ½ tsp vanilla extract
To finish: • More salted caramel (for drizzling) • Flaky sea salt (optional)
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Instructions: 1. Make the cupcakes: Preheat oven to 350°F (175°C) and line a cupcake pan with liners. In one bowl, whisk flour, cocoa, baking soda, and salt. In another, mix coffee, milk, sugars, oil, egg, and vanilla. Combine wet and dry ingredients. Fill liners ¾ full and bake for 18–20 minutes. Let cool. 2. Make the buttercream: Beat butter until fluffy. Add powdered sugar gradually. Mix in caramel, vanilla, and cream until smooth and silky. 3. Assemble: Pipe buttercream onto cooled cupcakes. Drizzle with caramel and sprinkle with flaky sea salt if desired.
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