Prepare to embark on a mind-blowing culinary journey that will transform your taste buds and redefine dessert decadence! These Salted Caramel Chocolate Espresso Cupcakes are not just a treat; they're a sensory experience that combines the rich intensity of espresso, the deep complexity of chocolate, and the irresistible allure of salted caramel. Whether you're a passionate baker or a dessert enthusiast looking to impress, this recipe promises to elevate your baking game and create a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed espresso
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup salted caramel sauce
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the brewed espresso and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently using a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with salted caramel sauce, allowing it to slightly overflow.
- Drizzle additional salted caramel sauce over the top of each cupcake.
- Optional: Garnish with a sprinkle of sea salt or chocolate shavings for extra decoration.
- Serve at room temperature and enjoy the rich, decadent flavors of these Salted Caramel Chocolate Espresso Cupcakes.
Tips
- Ingredient Temperature Matters: Ensure your butter, eggs, and espresso are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test to ensure your cupcakes are perfectly baked - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before adding caramel filling to prevent melting and maintain structural integrity.
- Caramel Technique: When creating the center hole for caramel, use a small knife or cupcake corer, and be gentle to preserve the cupcake's structure.
- Presentation Perfection: For an extra touch of elegance, use a piping bag to fill and drizzle caramel, creating a more professional look.
- Storage Tip: These cupcakes are best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
