Chocolate Espresso Cupcakes with Salted Caramel Buttercream and Rich Espresso Flavor
Moist chocolate cupcakes infused with espresso and topped with luscious salted caramel buttercream for decadent delight.
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Scoop
- Toothpick
- Cooling rack
- Hand mixer
- Piping bag
- Offset spatula
- Airtight container
- Spatula
Ingredients
- 125 g all-purpose flour
- 200 g granulated sugar
- 45 g unsweetened cocoa powder
- 5 g baking soda
- 2 g baking powder
- 1 g fine salt
- 115 g unsalted butter, softened
- 2 large eggs
- 120 ml whole milk
- 120 ml brewed espresso, cooled
- 5 ml vanilla extract
- 230 g unsalted butter, softened
- 480 g powdered sugar
- 60 ml heavy cream
- 120 ml salted caramel sauce, homemade or store-bought
- 2 g sea salt, plus extra for garnish
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