Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter until smooth, then add the eggs and vanilla, mixing well.
- Gradually add the dry ingredients and espresso, stirring until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
Buttercream Preparation
- While cooling, prepare the buttercream by beating the softened butter until creamy.
- Gradually add the powdered sugar and vanilla, then mix in 1/2 cup of salted caramel sauce until well blended.
Frosting
- Once cupcakes are cool, frost them with the salted caramel buttercream, drizzle with additional caramel sauce, and top with chocolate curls.
Serving
- Serve at room temperature, garnished with extra chocolate curls and a drizzle of salted caramel.
Nutrition
Notes
Use fresh espresso for a richer flavor. Ensure butter is softened for the best frosting consistency. Don't overmix batter to keep cupcakes soft and fluffy. Let cupcakes cool completely before frosting to prevent melting.