There’s a very specific kind of joy that happens when chocolate and coffee meet in a single bite. The first taste of these chocolate espresso cupcakes is rich and fudgy, with just enough coffee to make the chocolate taste deeper, darker, and a little bit grown-up. Then the salted caramel buttercream hits—a cloud of creamy sweetness with a salty edge that keeps you going back for “just one more” bite.

I created this recipe for those moments when a regular chocolate cupcake just isn’t enough. Think birthdays for coffee lovers, date nights in, or that dessert you bring to a party when you want the cupcake tray to be the first thing that disappears. The espresso in the batter doesn’t make the cupcakes taste like a latte; it simply intensifies the chocolate so every crumb tastes like a bakery treat. Paired with a swirl of salted caramel frosting, they’re the kind of cupcakes that feel boutique-bakery fancy, without requiring professional-level skills. Follow the steps and you’ll get tall, domed cupcakes with a velvety crumb and frosting that pipes like a dream.

Jump to Recipe Card
Prep Time: 30 minutes | Cook Time: 18–22 minutes | Total: 50–60 minutes
Yield: 12–16 cupcakes | Difficulty: Medium

Quick Stats Box

• Cuisine: American-inspired

• Course: Dessert

• Diet: Vegetarian (contains eggs and dairy)

• Best for: Birthdays, coffee dates, dinner parties, holiday dessert tables

Why This Recipe Works

• Intensely chocolaty – Espresso in the batter boosts the cocoa, so the cupcakes taste richer and more complex without tasting like straight coffee.

• Super moist crumb – Oil plus buttermilk (or a quick substitute) keeps the cupcakes soft and tender for days, not just the first day.

• Balanced salted caramel – The frosting is sweet and buttery with a hit of salt, so it never feels cloying on top of rich chocolate cake.

• Bakery-style texture – A thin, pourable batter and high oven heat at the start help create domed, tender cupcakes that look professional.

• Make-ahead friendly – Both cupcakes and buttercream can be made in advance, making them ideal for entertaining and busy schedules.

Ingredient Spotlight (Optional)

• Espresso powder or strong coffee: A small amount of espresso doesn’t just add coffee flavor—it sharpens and deepens the chocolate notes so the cupcakes taste more luxurious.

• Salted caramel sauce: Using a thick, good-quality caramel (store-bought or homemade) gives the buttercream body, shine, and that signature salty-sweet finish.

• Buttermilk: The gentle acidity reacts with baking soda and helps create a tender crumb; it also adds subtle tang that balances the sweetness.

Ingredients

For the Chocolate Espresso Cupcakes:

• 1½ cups all-purpose flour

• ¾ cup unsweetened cocoa powder (sifted)

• 1½ cups granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 tablespoon instant espresso powder (or ½ cup strong brewed coffee in place of some liquid)

• 2 large eggs, room temperature

• ½ cup neutral oil (vegetable, canola, or light olive)

• 1 cup buttermilk, room temperature (or milk + 1 tablespoon vinegar/lemon juice)

• 1 teaspoon vanilla extract

• ½ cup hot water or hot coffee (if not using espresso powder, use coffee for maximum flavor)

For the Salted Caramel Buttercream:

• 1 cup unsalted butter, softened to room temperature

• 3–3½ cups powdered sugar, sifted

• ½ cup thick salted caramel sauce (plus extra for drizzling)

• 2–3 tablespoons heavy cream or milk (as needed)

• ½ teaspoon vanilla extract

• ¼–½ teaspoon fine sea salt (to taste, depending on how salty your caramel is)

Optional Garnish:

• Extra salted caramel sauce for drizzling

• Flaky sea salt

• Chocolate-covered espresso beans or chocolate shavings

Ingredient Notes

• Quality matters most: Use a good-quality cocoa and a thick, buttery caramel sauce—these two ingredients define the flavor.

• Room temperature is key: Let eggs and buttermilk come to room temperature so the batter mixes smoothly and bakes evenly.

• Don’t skip the salt: Salt in the buttercream is what makes the caramel taste complex and “grown up,” not just sugary.

Essential Equipment

You’ll Need:

• 12-cup muffin tin (or 2 if doubling)

• Cupcake liners

• Mixing bowls (one large, one medium)

• Whisk, rubber spatula

• Electric hand mixer or stand mixer

Nice to Have:

• Cookie scoop or measuring cup for portioning batter evenly

• Piping bags and a large piping tip (like a star or round) for bakery-style swirls

• Small offset spatula for smoothing and decorating

How to Make Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Step 1: Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set aside. You’ll know the pan is ready when each well has a liner sitting flat and snug.

Step 2: Combine dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder (if using). The mixture should look uniform in color and free of big cocoa lumps. Pro tip: Sifting the cocoa first gives you a smoother batter and more even crumb.

Step 3: Mix the wet ingredients
In a large bowl, whisk the eggs, oil, buttermilk, and vanilla until fully combined and slightly thickened. The mixture should look smooth and glossy with no streaks of oil floating on top.

Step 4: Bring the batter together
Add the dry ingredients to the wet in 2–3 additions, whisking gently just until no dry patches remain. The batter will be thick at this point. Avoid overmixing to keep the cupcakes tender.

Step 5: Add the hot liquid
Carefully pour in the hot water or hot coffee while whisking slowly. The batter will loosen and become thin and pourable—that’s exactly what you want. You’ll know it’s ready when it pours in a smooth ribbon and there are no clumps at the bottom of the bowl. Pro tip: Hot liquid helps bloom the cocoa and intensifies the chocolate flavor.

Step 6: Fill and bake
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. The liners should peel away cleanly once cooled and the tops should feel soft but not damp.

Step 8: Make the salted caramel buttercream
In a large bowl, beat the softened butter with an electric mixer until pale and creamy, 2–3 minutes. Add powdered sugar 1 cup at a time, mixing on low until combined, then turning up to medium for a few seconds to fluff. Beat in the salted caramel sauce, vanilla, and 2 tablespoons of cream. Taste and add salt to your preference (start small). If needed, add more powdered sugar to thicken or a splash more cream to loosen. The frosting should be smooth, thick, and pipeable. Pro tip: If your buttercream looks grainy, keep beating; the sugar and butter need more time to emulsify.

Step 9: Frost and decorate
Once the cupcakes are completely cool, pipe or spread the salted caramel buttercream on top. Drizzle with extra caramel and finish with a sprinkle of flaky sea salt or a chocolate-covered espresso bean. You’ll know you’ve nailed it when the frosting holds its shape and the caramel softly drips without running off the edges.

[Process photos appear between each step for visual guidance]

Expert Tips & Tricks

• Temperature matters: Make sure the coffee or water is hot when added to the batter for best cocoa bloom and smooth texture.

• Don’t rush: Always cool cupcakes fully before frosting; even slightly warm centers can melt the buttercream from the inside.

• The secret to a tall dome: Fill liners only about ⅔ full and avoid opening the oven door in the first 15 minutes.

• Common mistake: Overbaking dries out cupcakes quickly—pull them as soon as the centers spring back and the toothpick comes out with moist crumbs, not dry.

• Test kitchen discovery: A short chill (10–15 minutes) after frosting helps the buttercream set slightly, which is perfect if you’re transporting them.

Customization Ideas

Dietary Modifications:

• Gluten-free: Use a 1:1 gluten-free baking blend in place of all-purpose flour; let the batter rest for 5–10 minutes before baking.

• Dairy-free: Swap buttermilk for plant milk mixed with 1 tablespoon vinegar and use dairy-free butter and caramel for the frosting.

• Lower sugar: Reduce the sugar in the batter slightly and use less powdered sugar in the buttercream; flavor will still be rich but less sweet.

Flavor Variations:

• Mocha caramel: Add a teaspoon of espresso powder directly to the buttercream for a subtle coffee note in the frosting too.

• Dark chocolate twist: Use dark cocoa powder and top each cupcake with a piece of dark chocolate or chocolate shard.

• Caramel-core version: Scoop a tiny cone out of the center of each baked cupcake and fill with salted caramel before frosting.

Serving Styles:

• Traditional: Pipe tall swirls of frosting and drizzle caramel in a zigzag pattern over the top.

• Modern: Smooth a flat disk of buttercream on each cupcake and add a neat caramel pool with a pinch of flaky salt.

• Party-ready: Arrange cupcakes on a tiered stand and finish half with caramel drizzle, half with espresso beans for a mixed display.

Storage & Meal Prep

Make Ahead:

• Bake cupcakes 1 day ahead, cool completely, and store in an airtight container at room temperature.

• Make the buttercream up to 2–3 days ahead and refrigerate; bring to room temperature and re-whip before piping.

Storing:

• Counter: Frosted cupcakes can sit at cool room temperature for up to 1 day.

• Fridge: Store in an airtight container for 3–4 days; bring to room temperature before serving for best texture.

• Freezer: Freeze unfrosted cupcakes, well wrapped, for up to 2 months; thaw at room temperature, then frost.

Reheating for Best Results:
You don’t need to reheat cupcakes, but if they’ve been chilled, let them sit at room temperature for 20–30 minutes so the crumb softens and the buttercream becomes silky again.

What to Serve With Chocolate Espresso Cupcakes

Perfect Pairings:

• Beverage: Serve with espresso, cappuccino, or a simple black coffee to echo the cupcake’s coffee notes.

• Side: A scoop of vanilla or salted caramel ice cream turns one cupcake into a plated dessert.

• Complementary flavor: Fresh berries or a berry coulis add brightness and cut through the richness.

Complete the Meal:

• After a cozy pasta or steak dinner, these cupcakes make a rich, café-style dessert.

• Pair with a light salad or soup main for balance at lunch parties or showers.

• Add to a dessert bar alongside brownies, cookies, and mini cheesecakes for variety.

Nutrition Facts (Per Cupcake, estimated)
Calories: ~400 | Protein: ~4 g | Carbs: ~50 g | Fat: ~20 g | Fiber: ~2 g | Sugar: ~38 g | Sodium: ~250 mg
Note: Values are approximate and will vary based on exact ingredients and portion size. For precise information, plug your ingredients into a nutrition calculator.

Your Questions Answered

Can I make these without espresso powder?
Yes. Use strong brewed coffee instead of the hot water, or omit coffee entirely and make them as classic chocolate cupcakes (flavor will be a bit less intense).

Why are my cupcakes dense or flat?
Overmixing, old leavening, or underbaking can create dense cupcakes. Make sure your baking powder/soda are fresh and mix only until just combined.

What’s the best oven temperature for cupcakes?
350°F (175°C) gives a good balance of rise and even baking without burning the edges.

How do I keep them moist?
Measure flour correctly, avoid overbaking, and store in an airtight container once cooled. Oil and buttermilk also help keep the crumb soft.

Can I double the recipe?
Yes. Bake in multiple cupcake pans and rotate them halfway through baking if your oven has hot spots.

What if I don’t have caramel sauce?
You can use store-bought dulce de leche or a thick butterscotch sauce in the buttercream instead; adjust the salt to taste.

Recipe History & Cultural Context
Cupcakes have long been a canvas for flavor experimentation, and chocolate–coffee combinations are a natural fit thanks to their shared bitter and roasted notes. As specialty coffee culture has grown, espresso-infused desserts have become a staple in cafés and bakeries, offering a more “adult” twist on classic chocolate treats.

Salted caramel, once a niche pastry-shop flavor from France, has become globally popular for the way salt amplifies sweetness and complexity. Bringing chocolate, espresso, and salted caramel together in one cupcake layers familiar comfort with modern café culture—a handheld dessert that feels like your favorite coffeehouse drink turned into cake.

Printable Recipe Card

Chocolate Espresso Cupcakes with Salted Caramel Buttercream
Moist chocolate espresso cupcakes topped with silky salted caramel buttercream and a hint of sea salt—perfect for coffee lovers and special occasions.

Ingredients

• 1½ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1½ cups granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 tablespoon instant espresso powder (or strong coffee)

• 2 large eggs

• ½ cup neutral oil

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• ½ cup hot water or hot coffee

Salted Caramel Buttercream

• 1 cup unsalted butter, softened

• 3–3½ cups powdered sugar

• ½ cup salted caramel sauce

• 2–3 tablespoons cream or milk

• ½ teaspoon vanilla extract

• ¼–½ teaspoon fine sea salt (to taste)

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder.

3. In a large bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.

4. Add dry ingredients to wet in 2–3 additions, mixing just until combined.

5. Slowly whisk in hot water or coffee until the batter is smooth and pourable.

6. Divide batter among liners, filling about ⅔ full.

7. Bake 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs. Cool completely on a rack.

8. For the buttercream, beat butter until creamy. Gradually add powdered sugar, then caramel, vanilla, and 2 tablespoons cream.

9. Add salt to taste and adjust consistency with more sugar (thicker) or cream (softer).

10. Pipe or spread frosting on cooled cupcakes, drizzle with extra caramel, and garnish with flaky sea salt or chocolate-covered espresso beans.

Notes

• Use hot coffee instead of water for maximum chocolate and espresso depth.

• Always cool cupcakes completely before frosting to prevent melting.

• Cupcakes and buttercream can both be made ahead for easy entertaining.

Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Recipe by Author

★★★★☆

4.5 from 150 votes

Course: Dessert

Cuisine: Unknown

Difficulty: easy

🍽️

Servings

12

⏱️

Prep time

30 minutes

🔥

Cooking time

20 minutes

📊

Calories

380 kcal

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Indulge your taste buds with the decadent combination of rich chocolate and bold espresso flavors in these Chocolate Espresso Cupcakes with Salted Caramel Buttercream. A delightful twist on traditional cupcakes, offering a perfect balance of sweetness and a hint of bitterness from the espresso.

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Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup salted caramel sauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Calories: 380

Fat: 22

Carbohydrates: 45

Protein: 4

Sodium: 320

Fiber: 2

Sugar: 32