Irresistible Salted Caramel Mocha Cupcakes

Rich chocolate, bold coffee, and smooth salted caramel—three flavors that were made for each other.

Together, they create the ultimate cupcake experience that’s equal parts indulgent and satisfying.

Loved by dessert enthusiasts and coffee lovers alike, these cupcakes are a perfect blend of sweet, salty, and decadent.

Here’s how to easily make them at home!

Why You’ll Love This Recipe

These Salted Caramel Mocha Cupcakes are a perfect balance of flavors and textures.

The cupcake base is incredibly moist, thanks to the combination of buttermilk, oil, and freshly brewed coffee.

Each bite is rich with the deep flavor of dark chocolate enhanced by the coffee, creating a decadent mocha taste.

The salted caramel frosting takes these cupcakes to the next level.

The sweetness of the caramel is perfectly balanced with a touch of sea salt, creating a delicious contrast that keeps each bite from feeling too heavy.

This sweet-and-salty combination is what makes these cupcakes stand out.

If you’re a fan of chocolate, coffee, or both, this recipe is designed for you.

The bold mocha flavor appeals to coffee lovers, while the rich chocolate satisfies dessert enthusiasts.

Together with the salted caramel drizzle, these cupcakes are a treat that everyone will enjoy, no matter their preferences.

Ingredients Overview

This recipe uses simple, pantry-friendly ingredients to create a dessert that’s anything but ordinary.

Here’s what you’ll need for each component:

For the Cupcakes

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups granulated sugar
• ¾ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
• 1 cup freshly brewed hot coffee

For the Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut into pieces)
• ½ cup heavy cream (room temperature)
• 1 teaspoon sea salt (or adjust to taste)

For the Frosting

• 1 cup (2 sticks) unsalted butter (softened)
• 3 ½ cups powdered sugar (sifted for a smoother texture)
• ½ cup homemade salted caramel sauce (completely cooled)
• 2 tablespoons heavy cream (or adjust for desired consistency)
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Step-by-Step Instructions

Step 1: Preparing the Cupcakes

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners and set aside.
2. Mix Dry Ingredients
   In a large bowl, sift together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk to combine evenly.
3. Combine Sugars and Wet Ingredients
   In a separate large mixing bowl, whisk together 1 ¾ cups granulated sugar, ¾ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until well blended.
4. Incorporate Buttermilk and Coffee
   Gradually alternate adding the dry ingredients and 1 cup buttermilk into the wet mixture, mixing just until combined. Then pour in 1 cup freshly brewed hot coffee and stir until the batter is smooth. Be careful not to overmix.
5. Fill and Bake
   Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Making the Salted Caramel Sauce

1. Melt the Sugar
   Heat 1 cup granulated sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally until it melts and turns a deep amber color.
2. Add Butter
   Carefully add 6 tablespoons unsalted butter (cut into pieces). Stir continuously until the butter is fully melted and combined.
3. Add Heavy Cream
   Slowly pour in ½ cup heavy cream, stirring constantly. Be cautious as the mixture will bubble and steam.
4. Mix in Sea Salt
   Remove the saucepan from heat and stir in 1 teaspoon sea salt. Let the caramel cool completely before using.

Step 3: Preparing the Frosting

1. Cream the Butter
   In a large bowl, beat 1 cup softened unsalted butter with a mixer on medium speed until light and creamy, about 2–3 minutes.
2. Add Powdered Sugar
   Gradually add 3 ½ cups powdered sugar, one cup at a time, beating well after each addition.
3. Incorporate Caramel and Vanilla
   Mix in ½ cup cooled salted caramel sauce and 1 teaspoon vanilla extract. Beat until fully incorporated.
4. Adjust Consistency
   Add 2 tablespoons heavy cream (or more as needed) to achieve a smooth, pipeable consistency.

Step 4: Assembling the Cupcakes

1. Frost the Cupcakes
   Once the cupcakes have cooled completely, use a piping bag fitted with a star tip (e.g., Wilton 1M) to frost the cupcakes generously.
2. Drizzle with Salted Caramel
   Drizzle additional salted caramel sauce over the frosting for an extra burst of flavor.
3. Garnish
   Sprinkle a pinch of sea salt on top of each cupcake. For a finishing touch, you can add a chocolate-covered espresso bean or other decorative garnish.

Tips for Success

Use Room Temperature Ingredients

Using room temperature ingredients, like eggs, buttermilk, and butter, ensures everything mixes together smoothly.

Cold ingredients can cause the batter to separate, resulting in uneven texture.

Take the time to let them warm up before starting.

Cool the Caramel Sauce Completely

It’s essential to let the salted caramel sauce cool completely before using it in the frosting.

Adding warm caramel to the butter will cause the frosting to melt, making it difficult to achieve the right consistency.

Plan ahead and allow the sauce to cool to room temperature.

Don’t Overfill the Cupcake Liners

To avoid a messy overflow, fill the cupcake liners only halfway or up to two-thirds full.

This allows the cupcakes to rise properly without spilling over the edges.

If in doubt, use a small ice cream scoop to measure the batter evenly.

Store Cupcakes Properly

To keep the cupcakes fresh, store them in an airtight container at room temperature for up to two days.

If you need to keep them longer, refrigerate them for up to a week.

Just let the cupcakes come to room temperature before serving for the best flavor and texture.

Variations and Substitutions

Add a Mocha Twist

If you want to amplify the coffee flavor, add 1 to 2 teaspoons of instant espresso powder to the cupcake batter.

Dissolve it in the hot coffee before mixing it into the wet ingredients.

This small addition enhances the mocha flavor, making it bolder and richer.

Swap Salted Caramel with Nutella

For a fun flavor variation, replace the salted caramel sauce in the frosting with Nutella.

This substitution creates a creamy, chocolate-hazelnut frosting that pairs beautifully with the mocha cupcakes.

Drizzle extra Nutella on top for a finishing touch.

Use Greek Yogurt Instead of Sour Cream

If you don’t have sour cream on hand, substitute it with plain Greek yogurt.

Greek yogurt offers a similar tangy flavor and creamy texture, which keeps the cupcakes moist.

It’s a great alternative that works seamlessly in this recipe.

Conclusion

These Salted Caramel Mocha Cupcakes are a delicious treat that’s sure to impress.

Give the recipe a try and enjoy the perfect balance of chocolate, coffee, and caramel.

We’d love to hear about your experience—leave a comment below or ask any questions you have.

For the ultimate indulgence, pair these cupcakes with your favorite coffee or tea.

Happy baking!

FAQ’s

Can I make these cupcakes ahead of time?

Yes, you can make these cupcakes ahead of time.

Bake the cupcakes and let them cool completely.

Store them unfrosted in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Frost them on the day you plan to serve for the freshest results.

How should I store the cupcakes?

Once frosted, store the cupcakes in an airtight container.

They can be kept at room temperature for up to 2 days, as long as the environment is cool.

If it’s warm, refrigerate them to prevent the frosting from melting.

Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.

Can I use store-bought caramel sauce?

Absolutely! If you’re short on time, store-bought caramel sauce is a convenient alternative.

Choose a high-quality salted caramel sauce for the best results.

Just make sure to adjust the salt in the frosting if your caramel sauce is already salted.

What can I use as a substitute for buttermilk?

If you don’t have buttermilk, you can combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.

Let it sit for 5–10 minutes until it thickens slightly.