Rich chocolate, bold coffee, and smooth salted caramel—three flavors that harmonize beautifully. Together, they create an indulgent cupcake experience that is both satisfying and irresistible.
Beloved by dessert enthusiasts and coffee aficionados alike, these cupcakes offer the perfect balance of sweetness, saltiness, and deep, decadent flavor. Follow this step-by-step guide to craft them effortlessly at home.
Why You’ll Love This Recipe
These Salted Caramel Mocha Cupcakes deliver an exquisite combination of flavors and textures.
- Moist and flavorful base: A rich, tender cupcake made with buttermilk, oil, and freshly brewed coffee for enhanced depth.
- Decadent mocha taste: Dark chocolate and coffee work together to create a bold, irresistible flavor.
- Perfectly balanced salted caramel frosting: The sweetness of caramel is offset with a touch of sea salt, ensuring each bite remains indulgent yet not overpowering.
If you appreciate chocolate, coffee, or both, this recipe is tailored for you. The bold mocha profile delights coffee lovers, while the deep chocolate flavor satisfies those with a sweet tooth. Topped with a salted caramel drizzle, these cupcakes promise universal appeal.
Ingredients Overview
This recipe utilizes simple yet high-quality ingredients to craft an extraordinary dessert.
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, left to 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 (adjust to taste)
For the Frosting:
- 1 cup (2 sticks) unsalted butter (softened)
- 3 ½ cups powdered sugar (sifted for a smooth texture)
- ½ cup homemade salted caramel sauce (cooled completely)
- 2 tablespoons heavy cream (adjust for consistency)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Step-by-Step Instructions
Step 1: Prepare the Cupcakes
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
- Combine Sugars and Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
- Incorporate Buttermilk and Coffee: Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring until just combined. Pour in the hot coffee and mix until smooth. Avoid overmixing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
Step 2: Make the Salted Caramel Sauce
- Melt the Sugar: Heat granulated sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally until it turns a deep amber color.
- Incorporate Butter: Carefully add butter, stirring continuously until fully melted and combined.
- Add Heavy Cream: Slowly pour in the heavy cream, stirring constantly as the mixture bubbles.
- Mix in Sea Salt: Remove from heat, stir in sea salt, and let the caramel cool completely before use.
Step 3: Prepare the Frosting
- Cream the Butter: Beat the softened butter on medium speed until light and creamy (about 2–3 minutes).
- Add Powdered Sugar: Gradually incorporate powdered sugar, one cup at a time, beating well after each addition.
- Incorporate Caramel and Vanilla: Mix in the cooled salted caramel sauce and vanilla extract until fully combined.
- Adjust Consistency: Add heavy cream as needed to achieve a smooth, pipeable texture.
Step 4: Assemble the Cupcakes
- Frost the Cupcakes: Once completely cooled, pipe the frosting onto each cupcake using a star tip.
- Drizzle with Caramel: Drizzle additional salted caramel sauce over the frosting.
- Garnish: Sprinkle a pinch of sea salt and optionally top with a chocolate-covered espresso bean.
Expert Tips
- Use Room Temperature Ingredients: Ensures smooth mixing and even texture.
- Cool Caramel Sauce Completely: Prevents frosting from becoming runny.
- Avoid Overfilling Liners: Prevents overflow and ensures proper rising.
- Store Cupcakes Properly: Keep in an airtight container at room temperature for up to two days or refrigerate for up to a week.
Variations & Substitutions
- Enhance Mocha Flavor: Dissolve 1–2 teaspoons of instant espresso powder in the hot coffee before mixing.
- Swap Caramel for Nutella: Use Nutella in place of caramel for a rich chocolate-hazelnut twist.
- Greek Yogurt Substitute: Use plain Greek yogurt instead of sour cream for a tangy, creamy texture.
Conclusion
These Salted Caramel Mocha Cupcakes are a luxurious treat that impresses with every bite. Give this recipe a try and enjoy the rich interplay of chocolate, coffee, and caramel. Share your experience in the comments or ask any questions!
For an elevated indulgence, pair these cupcakes with your favorite coffee or tea.
Happy Baking!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes and 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 just before serving for optimal freshness.
How should I store frosted cupcakes?
Store in an airtight container at room temperature for up to 2 days. If it’s warm, refrigerate them to prevent melting. Bring to room temperature before serving.
Can I use store-bought caramel sauce?
Yes, high-quality store-bought salted caramel sauce works as a convenient alternative. Adjust the salt in the frosting accordingly.
What can I use instead of buttermilk?
Substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let sit for 5–10 minutes before using.