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Delicious Salted Caramel Espresso Heaven Cupcakes topped with espresso buttercream.

Salted Caramel Espresso Heaven Cupcakes

Delicious chocolate espresso cupcakes filled with a gooey salted caramel center and topped with mocha frosting, perfect for a coffee-infused dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour
  • 1/3 cup Cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1/2 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk
  • 1 tablespoon Espresso powder Can substitute with strong brewed coffee or instant coffee granules if needed.
For the Salted Caramel Sauce
  • 1 cup Granulated sugar
  • 6 tablespoons Butter Can use salted or unsalted.
  • 1/2 cup Heavy cream Room temperature is best.
  • 1/2 teaspoon Sea salt
  • 1 teaspoon Vanilla extract Optional.
For the Mocha Frosting
  • 1/2 cup Unsalted butter Softened.
  • 2 cups Powdered sugar
  • 1/4 cup Cocoa powder
  • 1/4 teaspoon Salt
  • 1/4 cup Heavy cream
  • 1 tablespoon Espresso Mixed with a teaspoon of hot water.

Method
 

Make the Salted Caramel Sauce
  1. In a medium saucepan, put the sugar over medium heat and let it start melting around the edges.
  2. Stir slowly as it melts until it turns into a smooth amber puddle.
  3. Once it is a deep golden color, add the butter and carefully stir.
  4. Slowly pour in the cream while stirring and let it bubble for about 1 minute.
  5. Turn off the heat and stir in the salt and vanilla.
  6. Let the sauce cool before using it in the cupcakes.
Prepare the Cupcake Batter
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk the sugar, eggs, oil, vanilla, buttermilk, and espresso powder together.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Divide the batter evenly into the prepared cupcake liners.
Bake the Cupcakes
  1. Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let the cupcakes cool completely.
Assemble the Cupcakes
  1. Core the center of each cupcake and fill with salted caramel sauce.
  2. Replace the tops and then pipe mocha frosting on top.
  3. Drizzle with more salted caramel and sprinkle with flaky salt.

Notes

These cupcakes can be made ahead and frosted the day of serving. Refrigerate if your kitchen is warm, then bring to room temperature before serving.