I perfected Espresso Chocolate Cupcakes crowned with salted caramel buttercream piped into elegant ruffles, finished with a glossy caramel drizzle and chocolate curls, and I can’t wait to share the recipe.

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I love pushing classics into little surprises. These Chocolate Espresso Cupcakes With Salted Caramel Buttercream look like something from a patisserie but feel a bit rebellious, with dark depth from unsweetened cocoa powder and a sly kick of instant espresso powder that wakes every bite.

I wanted that buttercream ruffled like a dress, a glossy drizzle and a scatter of curls, so every mouthful keeps changing its mind. If you hunt for Yummy Chocolate Cupcakes or new Espresso Chocolate Cupcakes ideas, these will make you pause, stare and maybe take a second before you even taste them.

Ingredients

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Cocoa powder: Rich in antioxidants and some fiber, gives deep chocolate flavor and slight bitterness.
Instant espresso powder: Adds bold coffee notes and a caffeine kick, enhances chocolate without tasting like coffee.
Granulated sugar: Main sweetener, supplies carbs and structure, it’s not exactly healthy when used lots.
Unsalted butter: Provides creamy fat, adds richness and mouthfeel, gives some fat soluble vitamins.
Heavy cream: Boosts richness in caramel and buttercream, adds smoothness and extra fat.
Eggs: Bind and leaven, add protein and moisture, help cupcakes rise and hold shape.
Flaky sea salt: Tiny salt flakes cut sweetness, enhance flavors, adds a pleasant salty contrast.
Bittersweet chocolate: Used for curls, adds intense chocolate notes and a slight bitter finish.

Ingredient Quantities

For the chocolate espresso cupcakes:

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

3/4 cup (75 g) unsweetened cocoa powder

1 cup (200 g) granulated sugar

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) buttermilk (or plain yogurt)

1 tbsp instant espresso powder

1/2 cup (120 ml) hot brewed coffee or boiling water

1 tsp vanilla extract

For the salted caramel buttercream:

1 cup (225 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1/2 cup (120 g) salted caramel sauce (see below)

1/2 tsp flaky sea salt, plus extra for sprinkling

1-2 tbsp heavy cream or milk, as needed

1 tsp vanilla extract

For the salted caramel sauce:

1 cup (200 g) granulated sugar

6 tbsp (85 g) unsalted butter, cubed

1/2 cup (120 ml) heavy cream, warm

1 tsp sea salt (adjust to taste)

1 tbsp light corn syrup (optional, for smoother caramel)

For decoration:

2 oz (55 g) good quality bittersweet chocolate, for curls or shavings

Flaky sea salt, for finishing

How to Make this

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1. Preheat oven to 350 F and line a 12 cup muffin tin with liners. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, fine salt and instant espresso powder in a bowl so its evenly mixed.

2. In another bowl whisk eggs, vegetable oil, buttermilk (or plain yogurt), hot brewed coffee or boiling water and vanilla until smooth. Pour the wet into the dry and stir gently until just combined, dont overmix or the cupcakes get tough.

3. Divide batter among the liners, filling about three quarters full, tap the pan once to settle batter. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely.

4. While cupcakes bake make the salted caramel sauce. Warm the heavy cream so its ready. Over medium heat melt granulated sugar in a medium saucepan, swirling the pan as it melts until deep amber and free of lumps. Add cubed butter and whisk until melted, then slowly pour in warm cream while whisking, add corn syrup if using and 1 teaspoon sea salt. Simmer a minute, remove from heat and let the caramel cool to room temp before using in buttercream.

5. If you want a faster cool set some of the caramel in a shallow bowl and chill briefly, but dont let it harden completely, you want spoonable sauce for the frosting and drizzle.

6. Make the salted caramel buttercream. Beat softened unsalted butter until pale and fluffy, about 3 to 4 minutes. Add sifted powdered sugar in batches on low speed then increase to medium, scrape the bowl often. Mix in 1/2 cup of the cooled salted caramel sauce, vanilla extract and 1/2 teaspoon flaky sea salt. Add 1 to 2 tablespoons heavy cream or milk to reach a pipeable consistency. Taste and adjust salt or caramel if needed. If the frosting gets too soft pop it in the fridge for 10 minutes then rewhip.

7. For chocolate curls melt the bittersweet chocolate and spread a thin, even layer on the back of a baking sheet or on a marble slab. Chill until set but still slightly pliable then scrape with a metal spatula at a shallow angle to make curls. Alternatively use a vegetable peeler on a solid block of chocolate to make shavings.

8. Fit a piping bag with a large open star tip or petal tip for ruffles, fill with buttercream and pipe ruffled rosettes or concentric ruffles on each cooled cupcake. Pipe from the outside in so the ruffles look full and even.

9. Warm a little reserved salted caramel sauce so it runs, drizzle over each frosted cupcake, top with chocolate curls or shavings and finish with a small pinch of flaky sea salt. Store cupcakes at room temp for up to a day in an airtight container, or refrigerate for longer and bring to room temp before serving.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Mixing bowls (at least 2 — one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber spatula (or wooden spoon)
5. Electric mixer (hand or stand) for the buttercream
6. Medium saucepan and heatproof whisk or spoon for the caramel
7. Wire cooling rack
8. Piping bag with a large open star tip or petal tip
9. Baking sheet or marble slab plus a metal spatula or bench scraper for chocolate curls

FAQ

Q: Can I make the cupcakes or buttercream ahead of time? A: Yes — you can bake the cupcakes a day ahead and keep them in an airtight container at room temp, or freeze unfrosted cupcakes up to 3 months, wrapped well. Frosting keeps in the fridge for 3 to 5 days, bring to room temp and re-whip a bit before piping. If you assemble then freeze, do it in a single layer on a tray first, then transfer to a container.

Q: Do I have to use espresso powder and coffee, what if I dont like strong coffee flavor? A: You can skip the espresso powder or use decaf, but the espresso really amps the chocolate. If you want less coffee taste use just boiling water (no espresso) or a milder brewed coffee. Dissolve the powder in the hot liquid so it blends evenly.

Q: My buttercream turned out too thin or too stiff, how do I fix it? A: Too thin? Chill the bowl for 10 minutes then re-whip, or add more sifted powdered sugar 1/4 cup at a time. Too stiff? Beat in 1 tsp of cream or milk at a time until it loosens. Also make sure the butter was soft not melting or cold, that helps a lot.

Q: The caramel went grainy, what went wrong and can I save it? A: Grainy caramel means sugar crystallized. You can often save it by adding a little warm cream and reheating gently while stirring until smooth, or start over and add a splash of corn syrup and avoid stirring once crystals form, just swirl the pan. Rinsing down sugar crystals from the sides with a wet pastry brush helps prevent it.

Q: Can I substitute ingredients like buttermilk, butter or make these gluten free? A: Yes. Buttermilk can be plain yogurt or milk plus 1 tbsp lemon juice/vinegar per 1/2 cup. Vegetable oil may be swapped for melted butter 1:1 but the crumb will be a bit different. For gluten free use a 1:1 cup-for-cup GF flour blend that contains xanthan gum.

Q: Any tips for frosting and decorating so cupcakes look clean and professional? A: Let cupcakes cool completely then chill 10 minutes to firm up crumb before piping, that stops crumbs. Warm the caramel slightly if too thick so it ribbons into the buttercream, and pipe a swirl then drizzle a little caramel and finish with chocolate shavings and a pinch of flaky sea salt. If buttercream looks grainy from cold butter, beat longer at room temp until smooth.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe Substitutions and Variations

Buttermilk (1/2 cup): swap with 1/2 cup milk + 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes until slightly thickened. Gives the same tang and acidity, easy fix if you don’t have buttermilk.
Vegetable oil: use the same amount of melted canola, light olive oil, or melted coconut oil (for a hint of coconut). If you choose melted butter instead, measure equal amounts but expect a richer, slightly denser crumb.
Instant espresso powder (1 tbsp): use 1 to 2 tbsp strong brewed espresso or coffee concentrate (reduce the recipe’s hot water by the same amount you add). Or use 1 tbsp instant coffee granules if that’s what you got.
Unsalted butter in the buttercream (1 cup): for a more stable frosting use a 1:1 mix of butter and vegetable shortening, or all shortening in very warm weather. For dairy free, swap in firm vegan butter and add a tiny extra pinch of salt for balance.

Pro Tips

1) Bloom the espresso in the hot coffee before you mix it into the batter, not just tossed in dry. It really lifts the chocolate flavor, and if you let the coffee cool a minute it wont loosen the batter too much.

2) Measure flour by weight or spoon and level it, dont pack the cup. Overmixing makes cupcakes tough, so stir until just combined, and fill liners about three quarters full then give the pan a quick tap to settle air bubbles.

3) For silky, non-grainy caramel use a clean dry pan, add a splash of corn syrup or a tiny squeeze of lemon if you see sugar crystals forming, and dont stir until the sugar starts to melt then swirl the pan gently. When you add the warm cream it will bubble like crazy so add it slowly and keep whisking.

4) Make the buttercream extra stable by beating the butter until very pale before adding powdered sugar, then fold in the cooled caramel little by little and taste for salt. If the frosting gets too soft chill it 10 minutes and rewhip, and warm the reserved caramel slightly before drizzling so it runs but doesnt melt your frosting.

Chocolate Espresso Cupcakes With Salted Caramel Buttercream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

594

kcal

Equipment: 1. 12-cup muffin tin with paper liners
2. Mixing bowls (at least 2 — one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber spatula (or wooden spoon)
5. Electric mixer (hand or stand) for the buttercream
6. Medium saucepan and heatproof whisk or spoon for the caramel
7. Wire cooling rack
8. Piping bag with a large open star tip or petal tip
9. Baking sheet or marble slab plus a metal spatula or bench scraper for chocolate curls

Ingredients

For the chocolate espresso cupcakes:
1 1/4 cups (160 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
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) buttermilk (or plain yogurt)
1 tbsp instant espresso powder
1/2 cup (120 ml) hot brewed coffee or boiling water
1 tsp vanilla extract
For the salted caramel buttercream:
1 cup (225 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1/2 cup (120 g) salted caramel sauce (see below)
1/2 tsp flaky sea salt, plus extra for sprinkling
1-2 tbsp heavy cream or milk, as needed
1 tsp vanilla extract
For the salted caramel sauce:
1 cup (200 g) granulated sugar
6 tbsp (85 g) unsalted butter, cubed
1/2 cup (120 ml) heavy cream, warm
1 tsp sea salt (adjust to taste)
1 tbsp light corn syrup (optional, for smoother caramel)
For decoration:
2 oz (55 g) good quality bittersweet chocolate, for curls or shavings
Flaky sea salt, for finishing

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, fine salt and instant espresso powder in a bowl so its evenly mixed.
In another bowl whisk eggs, vegetable oil, buttermilk (or plain yogurt), hot brewed coffee or boiling water and vanilla until smooth. Pour the wet into the dry and stir gently until just combined, dont overmix or the cupcakes get tough.
Divide batter among the liners, filling about three quarters full, tap the pan once to settle batter. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely.
While cupcakes bake make the salted caramel sauce. Warm the heavy cream so its ready. Over medium heat melt granulated sugar in a medium saucepan, swirling the pan as it melts until deep amber and free of lumps. Add cubed butter and whisk until melted, then slowly pour in warm cream while whisking, add corn syrup if using and 1 teaspoon sea salt. Simmer a minute, remove from heat and let the caramel cool to room temp before using in buttercream.
If you want a faster cool set some of the caramel in a shallow bowl and chill briefly, but dont let it harden completely, you want spoonable sauce for the frosting and drizzle.
Make the salted caramel buttercream. Beat softened unsalted butter until pale and fluffy, about 3 to 4 minutes. Add sifted powdered sugar in batches on low speed then increase to medium, scrape the bowl often. Mix in 1/2 cup of the cooled salted caramel sauce, vanilla extract and 1/2 teaspoon flaky sea salt. Add 1 to 2 tablespoons heavy cream or milk to reach a pipeable consistency. Taste and adjust salt or caramel if needed. If the frosting gets too soft pop it in the fridge for 10 minutes then rewhip.
For chocolate curls melt the bittersweet chocolate and spread a thin, even layer on the back of a baking sheet or on a marble slab. Chill until set but still slightly pliable then scrape with a metal spatula at a shallow angle to make curls. Alternatively use a vegetable peeler on a solid block of chocolate to make shavings.
Fit a piping bag with a large open star tip or petal tip for ruffles, fill with buttercream and pipe ruffled rosettes or concentric ruffles on each cooled cupcake. Pipe from the outside in so the ruffles look full and even.
Warm a little reserved salted caramel sauce so it runs, drizzle over each frosted cupcake, top with chocolate curls or shavings and finish with a small pinch of flaky sea salt. Store cupcakes at room temp for up to a day in an airtight container, or refrigerate for longer and bring to room temp before serving.

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.