Chocolate Espresso Cupcakes with Salted Caramel Buttercream 🍫☕️🍰
Deliciously rich cupcakes topped with creamy salted caramel buttercream!
📋 Ingredients
- 1 and 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strong brewed espresso
📝 Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and espresso until combined.
5. Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting with salted caramel buttercream.
A Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins | Kcal: 250 | Servings: 12