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Irresistible Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Indulge in the ultimate dessert experience with these Chocolate Espresso Cupcakes topped with luscious Salted Caramel Buttercream. Each fluffy bite delivers rich chocolate and bold espresso flavors perfectly balanced by a hint of salted caramel. Perfect for any occasion, these gourmet treats are sure to impress your family and friends. Elevate your baking game and satisfy your sweet cravings! #ChocolateEspressoCupcakes #SaltedCaramel #Baking #DessertLove #CupcakeRecipes #SweetTreats
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Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup whole milk

1/4 cup hot espresso or strong coffee

1/4 cup vegetable oil

1 teaspoon vanilla extract

For the Salted Caramel Buttercream:

1 cup unsalted butter, softened

3-4 cups powdered sugar (adjust for desired sweetness)

1/4 cup heavy cream

1/2 cup homemade or store-bought salted caramel sauce

1 teaspoon vanilla extract

Sea salt, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

      Mix Wet Ingredients: In another bowl, mix the eggs, milk, hot espresso, vegetable oil, and vanilla extract.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are fine.

          Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

            Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

              Make Salted Caramel Buttercream: In a large bowl, beat the softened butter on medium speed until creamy. Gradually add in powdered sugar, one cup at a time, followed by the heavy cream and salted caramel. Beat until smooth and fluffy. Adjust the amount of powdered sugar according to your sweetness preference.

                Frost the Cupcakes: Once the cupcakes have completely cooled, use a piping bag to frost the cooled cupcakes with the salted caramel buttercream.

                  Add Finishing Touches: Drizzle additional salted caramel on top and sprinkle a tiny pinch of sea salt for that perfect sweet-salty balance.

                    Serve and Enjoy: Serve the cupcakes at room temperature and enjoy the rich flavors of chocolate, espresso, and caramel goodness!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes