I’m sharing my Espresso Chocolate Cupcakes recipe: a deep fudgy chocolate base crowned with salted caramel buttercream piped into neat ruffles, finished with a glossy caramel drizzle and a scattering of chocolate curls.

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I can’t stop thinking about these Chocolate Espresso Cupcakes With Salted Caramel Buttercream. The cupcake itself is stamped with unsweetened cocoa powder and a whisper of brewed strong espresso so every bite feels intense but silky.

I pile the salted caramel buttercream into tall ruffles, drizzle more, then add a tiny finishing sprinkle, because presentation matters. They’re messy, addictive and not boring at all, and honestly they vanish fast.

As someone who loves Espresso Chocolate Cupcakes I always test a dozen different Cupcake Garnish Ideas and this one kept stealing the show. You’ll want to hide them from housemates, trust me I did.

Ingredients

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All purpose flour: mostly carbs, gives structure, low fiber, small protein content.
Unsweetened cocoa powder: bitter chocolate flavor, rich in antioxidants, low sugar, adds depth.
Eggs: provide protein, moisture and lift, help bind batter and enrich taste.
Espresso: intense coffee flavor, boosts chocolate notes, virtually zero calories or sugar.
Butter (for caramel and buttercream): gives richness fat for smooth mouthfeel, adds flavor.
Sugar: sweetens, fuels caramelization, adds bulk and tenderness to cakes.
Sour cream or yogurt: adds tang, moist crumb, small amount of protein and fat.
Dark chocolate shavings: adds bittersweet cocoa hit and texture, minimal sugar, more antioxidants.

Ingredient Quantities

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

1/2 cup (50 g) unsweetened cocoa powder preferably Dutch process

1 cup (200 g) granulated sugar

1/2 cup (100 g) light brown sugar packed

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

2 large eggs room temp

1/2 cup (120 ml) vegetable oil

1/2 cup (120 ml) sour cream or plain yogurt

1 tsp vanilla extract

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

1 cup (200 g) granulated sugar for caramel

6 tbsp (85 g) unsalted butter cubed for caramel

1/2 cup (120 ml) heavy cream warm for caramel

1 tsp flaky sea salt plus extra for finishing

1 cup (227 g) unsalted butter softened for buttercream

3 to 4 cups (360 to 480 g) powdered sugar sifted

1/2 cup (120 g) salted caramel sauce from above for frosting

1 to 2 tbsp heavy cream or milk for frosting

1 tsp vanilla extract for frosting

pinch fine sea salt for frosting

3 to 4 oz (85 to 115 g) dark or bittersweet chocolate for curls or shavings

flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners. Whisk together 1 1/4 cups flour, 1/2 cup cocoa, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine salt, 1 cup granulated sugar and 1/2 cup packed light brown sugar in a bowl; sift if you want smoother batter.

2. In another bowl beat 2 large room temp eggs, then whisk in 1/2 cup vegetable oil, 1/2 cup sour cream (or yogurt) and 1 tsp vanilla until blended. Stir in 1/2 cup brewed strong espresso or very strong coffee, mix just until combined.

3. Pour wet into dry and fold gently until just combined, dont overmix or cupcakes get tough. Batter will be fairly loose; fill liners about two thirds full.

4. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.

5. Make the salted caramel: in a heavy saucepan heat 1 cup granulated sugar over medium heat, swirl the pan as it melts and turns amber, dont stir aggressively. Once amber add 6 tbsp cubed unsalted butter and whisk until melted, then slowly pour in 1/2 cup warm heavy cream while whisking (careful, it will steam). Boil 30 to 60 seconds, remove from heat and stir in 1 tsp flaky sea salt. Let cool to room temp; reserve 1/2 cup (about 120 g) for the frosting and keep the rest for drizzling.

6. Make the buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar with a pinch of fine sea salt. Add the reserved 1/2 cup salted caramel, 1 tsp vanilla and 1 to 2 tbsp heavy cream or milk to reach a stiff piping consistency. If it’s too soft chill briefly, too stiff add a splash more cream.

7. Fit a piping bag with a large petal tip or large open star (or use a big round) and fill with buttercream. For ruffles start at the outer edge of each cupcake and pipe concentric overlapping petals toward the center, keep even pressure and dont stop halfway.

8. Drizzle the ruffled cupcakes with the remaining salted caramel sauce, a little goes a long way so dont drown them, then sprinkle a tiny pinch of flaky sea salt on top to highlight the caramel.

9. Make chocolate curls or shavings from 3 to 4 oz dark chocolate: chill the chocolate block until firm and run a vegetable peeler along the edge to create curls, or shave with a warm knife for ribbons. Scatter curls on each cupcake, pressing gently so they stick.

10. Chill cupcakes 10 to 15 minutes to set the buttercream and caramel. Store airtight at room temp up to 1 day or refrigerate up to 3 days, bring to room temp before serving. Enjoy, theyre rich so one is usually enough.

Equipment Needed

1. 12 cup muffin tin plus paper liners
2. Large and medium mixing bowls
3. Measuring cups, measuring spoons and a kitchen scale
4. Whisk and rubber spatula
5. Electric mixer or hand mixer (for buttercream)
6. Heavy bottom saucepan for caramel
7. Wire cooling rack
8. Piping bag with a large petal or large open star tip (or a big round tip)
9. Vegetable peeler or sharp knife for chocolate curls

FAQ

Q: Can I use regular coffee instead of espresso?

A: Yes, just use very strong brewed coffee or dissolve 1 to 2 teaspoons instant espresso in the 1/2 cup liquid. Let it cool to room temp before adding so it won't mess with the batter.

Q: How do I stop the caramel from crystallizing?

A: Use a clean, dry pan, don't stir the sugar while it first melts, swirl the pan instead. If little crystals form on the sides, wipe them down with a wet pastry brush. Once it goes amber, take it off the heat and add the butter and warm cream slowly so it stays smooth.

Q: My buttercream is too soft, how do I fix it?

A: Chill it 10 to 20 minutes, then re-whip. You can also add more sifted powdered sugar a bit at a time, or cut the salted caramel back to 1/4 cup so the frosting has less liquid. If it still droops, pipe onto chilled cupcakes.

Q: Can I make the cupcakes or caramel ahead of time?

A: Sure. Bake cupcakes and freeze unfrosted, tightly wrapped, up to 3 months. Caramel sauce keeps in the fridge up to 2 weeks in a sealed jar. Thaw cakes overnight in the fridge, bring to room temp before frosting.

Q: Why did my cupcakes sink in the middle?

A: Usually overmixing, underbaking, or opening the oven door too early. Also check that your baking soda/powder aren't expired and that your oven temp is accurate. Bake until a toothpick comes out with a few moist crumbs, not wet batter.

Q: What's the easiest way to get chocolate curls or shavings for the top?

A: Chill the chocolate bar until just firm, then drag a vegetable peeler along the edge to make curls. If it crumbles, let it sit a few seconds at room temp and try again, or grate with a microplane for fine shavings.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe Substitutions and Variations

All purpose flour: swap in cake flour for a lighter, softer crumb. Use 1 cup cake flour plus 2 tbsp cake flour per 1 cup AP, or whisk 2 tbsp cornstarch into each cup of AP to mimic cake flour. If you want more whole grain flavor, replace up to 50% with whole wheat pastry flour but expect a slightly denser cupcake.
Vegetable oil: replace 1:1 with melted unsalted butter for richer flavor, but let it cool a bit before mixing so the eggs dont scramble. Or use neutral oils like canola or light avocado oil 1:1 if you want a milder taste.
Sour cream or plain yogurt: plain full fat Greek yogurt works 1:1 for the same tang and texture. If using buttermilk, use 1/2 cup buttermilk in place of 1/2 cup sour cream and add 1 tbsp oil or a spoon of Greek yogurt if batter seems too thin.
1/2 cup brewed espresso: if you dont have brewed coffee, dissolve instant espresso powder or instant coffee—use about 1 to 2 tsp instant espresso powder dissolved in 1/2 cup hot water for concentrated flavor. Regular strong coffee also works but expect a less intense espresso note.

Pro Tips

1) Measure flour by weight or spoon and level into the cup, dont scoop straight from the bag. Too much flour is the quickest way to end up with dry, cakey cupcakes.

2) Use hot but not boiling coffee when you add it so it blends easily and wakes up the chocolate flavor. If your batter seems extra loose thats fine, it bakes into a moist crumb; just dont overmix.

3) When cooking the caramel, keep the cream warm and pour it in slowly while whisking, and step back because it will steam. If the caramel seizes or crystallizes, take it off heat, keep whisking and a tablespoon of warm water can smooth it out.

4) For the buttercream, beat the butter until really pale before adding sugar, add powdered sugar slowly and chill briefly if it gets too soft. If it splits or looks greasy chill the bowl for 10 minutes then whip it again, that usually fixes it.

5) Practice piping on parchment so your ruffles are even, and chill the frosted cupcakes 10 to 15 minutes before final drizzle so the caramel sits pretty. For chocolate curls, chill the bar until firm and use a veggie peeler, if curls crack warm the bar a few seconds under a lamp and try again.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my Espresso Chocolate Cupcakes recipe: a deep fudgy chocolate base crowned with salted caramel buttercream piped into neat ruffles, finished with a glossy caramel drizzle and a scattering of chocolate curls.

Servings

servings

Calories

752

kcal

Equipment: 1. 12 cup muffin tin plus paper liners
2. Large and medium mixing bowls
3. Measuring cups, measuring spoons and a kitchen scale
4. Whisk and rubber spatula
5. Electric mixer or hand mixer (for buttercream)
6. Heavy bottom saucepan for caramel
7. Wire cooling rack
8. Piping bag with a large petal or large open star tip (or a big round tip)
9. Vegetable peeler or sharp knife for chocolate curls

Ingredients

1 1/4 cups (160 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder preferably Dutch process
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
2 large eggs room temp
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) sour cream or plain yogurt
1 tsp vanilla extract
1/2 cup (120 ml) brewed strong espresso or very strong coffee
1 cup (200 g) granulated sugar for caramel
6 tbsp (85 g) unsalted butter cubed for caramel
1/2 cup (120 ml) heavy cream warm for caramel
1 tsp flaky sea salt plus extra for finishing
1 cup (227 g) unsalted butter softened for buttercream
3 to 4 cups (360 to 480 g) powdered sugar sifted
1/2 cup (120 g) salted caramel sauce from above for frosting
1 to 2 tbsp heavy cream or milk for frosting
1 tsp vanilla extract for frosting
pinch fine sea salt for frosting
3 to 4 oz (85 to 115 g) dark or bittersweet chocolate for curls or shavings
flaky sea salt for sprinkling

Directions

Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners. Whisk together 1 1/4 cups flour, 1/2 cup cocoa, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine salt, 1 cup granulated sugar and 1/2 cup packed light brown sugar in a bowl; sift if you want smoother batter.
In another bowl beat 2 large room temp eggs, then whisk in 1/2 cup vegetable oil, 1/2 cup sour cream (or yogurt) and 1 tsp vanilla until blended. Stir in 1/2 cup brewed strong espresso or very strong coffee, mix just until combined.
Pour wet into dry and fold gently until just combined, dont overmix or cupcakes get tough. Batter will be fairly loose; fill liners about two thirds full.
Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.
Make the salted caramel: in a heavy saucepan heat 1 cup granulated sugar over medium heat, swirl the pan as it melts and turns amber, dont stir aggressively. Once amber add 6 tbsp cubed unsalted butter and whisk until melted, then slowly pour in 1/2 cup warm heavy cream while whisking (careful, it will steam). Boil 30 to 60 seconds, remove from heat and stir in 1 tsp flaky sea salt. Let cool to room temp; reserve 1/2 cup (about 120 g) for the frosting and keep the rest for drizzling.
Make the buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add 3 to 4 cups sifted powdered sugar with a pinch of fine sea salt. Add the reserved 1/2 cup salted caramel, 1 tsp vanilla and 1 to 2 tbsp heavy cream or milk to reach a stiff piping consistency. If it’s too soft chill briefly, too stiff add a splash more cream.
Fit a piping bag with a large petal tip or large open star (or use a big round) and fill with buttercream. For ruffles start at the outer edge of each cupcake and pipe concentric overlapping petals toward the center, keep even pressure and dont stop halfway.
Drizzle the ruffled cupcakes with the remaining salted caramel sauce, a little goes a long way so dont drown them, then sprinkle a tiny pinch of flaky sea salt on top to highlight the caramel.
Make chocolate curls or shavings from 3 to 4 oz dark chocolate: chill the chocolate block until firm and run a vegetable peeler along the edge to create curls, or shave with a warm knife for ribbons. Scatter curls on each cupcake, pressing gently so they stick.
Chill cupcakes 10 to 15 minutes to set the buttercream and caramel. Store airtight at room temp up to 1 day or refrigerate up to 3 days, bring to room temp before serving. Enjoy, theyre rich so one is usually enough.

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.