If you’re a fan of deep, rich chocolate flavors and silky-smooth salted caramel, these Chocolate Espresso Cupcakes with Salted Caramel Buttercream are a match made in dessert heaven. The espresso enhances the chocolate flavor, creating a luxurious and moist cupcake, while the salted caramel buttercream adds a creamy, sweet-salty finish. Whether you’re baking for a special occasion or just treating yourself, this recipe is the ultimate way to impress your taste buds—and anyone lucky enough to grab one!

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Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 18-20 minutes
• Total Time: 45 minutes
• Servings: 16-18 cupcakes
• Skill Level: Intermediate

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Why You’ll Love This Recipe

• Bold & Indulgent: The espresso powder enhances the richness of the chocolate, and the salted caramel frosting balances the sweetness with a touch of saltiness.
• Perfect Cupcake Texture: Moist, fluffy, and just the right amount of density, these cupcakes bake up beautifully.
• Incredible Frosting: The salted caramel buttercream is a showstopper—smooth, creamy, and packed with buttery caramel flavor.
• Impressive Presentation: Ideal for birthday parties, bake sales, or celebrations when you need a dessert that looks as good as it tastes!

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Ingredients You’ll Need

For the Chocolate Espresso Cupcakes:

• All-purpose flour
• Unsweetened cocoa powder (use Dutch-processed for a richer flavor)
• Granulated sugar
• Brown sugar (adds moisture and a slight caramel undertone)
• Baking powder and baking soda
• Salt
• Espresso powder (for that bold coffee flavor)
• Whole milk
• Vegetable oil
• Eggs
• Vanilla extract
• Boiling water

For the Salted Caramel Buttercream:

• Unsalted butter (room temperature for easy whipping)
• Powdered sugar
• Salted caramel sauce (store-bought or homemade—get the best flavor possible!)
• Sea salt (for garnish)

👉 Head to the recipe card below for exact measurements and detailed instructions!

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How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

These cupcakes are easier than they look—follow these simple steps for cupcake perfection!

1. Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Set aside.

2. Make the Cupcake Batter

• In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder.
• In a separate bowl, whisk together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract. Combine wet and dry ingredients, stirring until just incorporated.
• Gradually pour in the boiling water while stirring. The batter will be thin, which is perfect for creating moist cupcakes!

3. Bake the Cupcakes

• Fill each cupcake liner about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

4. Prepare the Salted Caramel Buttercream

• In a large bowl, beat the softened butter until light and fluffy (about 3 minutes) using a hand mixer or stand mixer.
• Gradually add powdered sugar, beating well after each addition to avoid lumps.
• Mix in the salted caramel sauce until the frosting is smooth and creamy. Add more caramel if needed to amplify the flavor.
• If desired, adjust the consistency of the buttercream by adding 1 tablespoon of milk at a time.

5. Frost the Cupcakes

• Once the cupcakes are completely cool, pipe or spread the salted caramel buttercream on top of each cupcake. Use a piping bag fitted with your favorite frosting tip for professional-looking swirls.
• Drizzle extra salted caramel sauce over the frosting and garnish with a sprinkle of sea salt if desired.

👉 Want expert tips on frosting techniques? Watch this step-by-step cupcake frosting video for inspiration!

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Pro Tips for the Best Cupcakes

• Use Fresh Espresso Powder: A fresh jar will ensure bold, intense coffee flavor, which enhances the chocolate taste perfectly.
• Don’t Overbake: Keep an eye on your cupcakes as overbaking makes them dry. Start checking for doneness at the 18-minute mark.
• Make Homemade Caramel Sauce: If you’d like to level up your frosting, use a homemade, buttery salted caramel sauce.
• Chill the Buttercream if Needed: If the frosting becomes too soft while piping, chill it in the fridge for 10–15 minutes before continuing.

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Serving Suggestions

Pair these decadent cupcakes with:

• Coffee or Espresso: Enhance the coffee undertones in the cupcakes with a freshly brewed cup of espresso or a latte.
• Ice Cream: Serve with a scoop of vanilla or salted caramel ice cream for an ultra-indulgent dessert.
• Special Occasions: They’re perfect for weddings, birthdays, or holidays when you want an elegant but irresistible dessert centerpiece.

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Recipe Variations You’ll Love

• Mocha Cupcakes: Add 1 teaspoon of coffee extract to the cupcake batter for a coffee-forward flavor.
• Caramel Drip Cupcakes: Drizzle extra salted caramel sauce inside the cupcakes before frosting for a gooey surprise!
• Dark Chocolate Version: Use dark cocoa powder for an ultra-rich chocolate twist.
• Classic Buttercream: Prefer something mellower? Swap the salted caramel buttercream for classic vanilla buttercream.

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Storage and Make-Ahead Tips

• Room Temperature: Keep frosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigeration: Store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and garnish as needed!

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Recommended Kitchen Tools

• Stand Mixer or Hand Mixer: A must-have for smooth buttercream and well-mixed batter.
• Piping Bags and Tips: Essential for those stunning frosted swirls.
• Cupcake Scoop: Keeps your cupcake batter portions consistent across every liner.

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Printable Recipe Card

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp espresso powder
• ½ cup whole milk
• ¼ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup boiling water

For the salted caramel buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 2½ cups powdered sugar
• ½ cup salted caramel sauce (plus more for drizzling)
• 1–2 tbsp milk (if needed)
• Sea salt for garnish

Instructions:

1. Preheat the oven to 350°F and line a cupcake pan with liners.
2. Prepare the cupcake batter: Combine all dry ingredients in one bowl, all wet ingredients in another, then gradually mix them together.
3. Add boiling water last, stirring until smooth. Pour batter into liners and bake for 18–20 minutes. Cool completely.
4. Make the buttercream: Beat butter until fluffy, then gradually mix in powdered sugar. Add salted caramel and milk (if needed) to achieve desired consistency.
5. Frost the cooled cupcakes and garnish with drizzled caramel and sea salt.

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Closing Thoughts

There you have it! Perfectly decadent Chocolate Espresso Cupcakes with Salted Caramel Buttercream that are as beautiful as they are delicious. Rich espresso chocolate pairs beautifully with silky, salted caramel frosting for a dessert that’s impossible to resist. These cupcakes are perfect for holidays, gatherings, or a treat-yourself moment. Don’t forget to save this recipe and let us know how your creations turn out! Happy baking!