Ingredients
Equipment
Method
Cupcake Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, milk, vegetable oil, and espresso powder.
- Gradually blend the wet ingredients into the dry mixture until smooth, ensuring no lumps remain.
- Evenly fill the cupcake liners with the batter about two-thirds full and bake for 20-25 minutes.
- Insert a toothpick into the center to check doneness; it should come out clean.
- Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack.
- Let them cool completely on the wire rack, which takes about 30 minutes.
- Prepare homemade salted caramel if you haven’t done so already.
- To make salted caramel, melt sugar in a saucepan over medium heat until it dissolves and reaches a rich amber color.
- Whisk in heavy cream and a pinch of salt, and let it cool.
- In a bowl, beat unsalted butter until creamy, then gradually add powdered sugar on low speed, increasing to medium speed until combined.
- Incorporate cooled salted caramel and vanilla extract, blending until light and fluffy.
- Pipe the salted caramel buttercream onto each cooled cupcake, starting from the center and spiraling outwards.
- Drizzle additional salted caramel over the frosted cupcakes and sprinkle with sea salt flakes.
Nutrition
Notes
For a richer buttercream flavor, make salted caramel a day in advance. Store cupcakes in an airtight container. They can be refrigerated for up to 5 days or frozen for up to 3 months.