Salted Caramel Mocha Cupcakes

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Today I have a delicious recipe using three of my favorite ingredients:  caramel, chocolate, and coffee!   I’m sharing a recipe for Salted Caramel Mocha Cupcakes.   These cupcakes are insane! They start which a rich chocolate cupcake and are topped off with a salted caramel frosting.

Bite into these amazing Salted Caramel Mocha Cupcakes topped with a caramel drizzle and a chocolate covered espresso bean

In order to make the cupcakes super rich and chocolatey I use a combination of coffee and cocoa powder.  In this case I used Caveman Coffee.  Caveman Coffee has a wonderful aroma and flavor and it goes perfectly with these chocolate cupcakes.

Everything you need to make Salted Caramel Mocha Cupcakes

The cupcakes have a deep chocolate flavor and are super moist from the coffee in them .  After they cooled I whipped up a batch of salted caramel frosting.   It’s a basic buttercream frosting recipe mixed with sea salt and caramel.   It’s rich, fluffy, and light in comparison to the heavier chocolate cupcakes.

Salted Caramel Mocha Cupcakes made with Caveman Coffee

Now we bring in the big guns.   After the cupcakes are frosted I like to add a drizzle of caramel and a sprinkle of sea salt.   Then to tie all of the flavors together, I topped the cupcakes off with a chocolate covered espresso bean.

Salted Caramel Mocha Cupcakes are the perfect dessert

Believe me when I say the chocolate lover in your life will thank you for making these rich Salted Caramel Mocha Cupcakes for them.  They not only taste great but they look gorgeous too!  Salted Caramel Mocha Cupcakes are great for parties, holidays, or sharing with your family.

The whole family will love these Salted Caramel Mocha Cupcakes drizzled with caramel sauce.

Bite into these amazing Salted Caramel Mocha Cupcakes topped with a caramel drizzle and a chocolate covered espresso bean

Salted Caramel Mocha Cupcakes

Rich chocolate cupcakes topped off with salted caramel frosting, a caramel drizzle, and a chocolate covered espresso bean.
5 from 13 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 1 dozen cupcakes
Author: Hezzi-D

Ingredients

  • For the cupcakes:
  • 1 c. brewed Coffee cooled
  • 1/4 c. cocoa powder
  • 1 1/2 c. flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1 c. sugar
  • 2 eggs
  • 1 teaspoon vanilla

For the frosting:

  • 2 sticks butter
  • 4 c. powdered sugar
  • 1 Tablespoon vanilla
  • 3 Tablespoons caramel ice cream topping
  • 1 teaspoon sea salt

For the topping:

  • 1/4 c. caramel ice cream topping
  • 1 Tablespoon sea salt
  • 12 chocolate covered espresso beans

Instructions

  • Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
  • In a small bowl combine the coffee and cocoa powder. Mix well and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
  • In a large bowl cream together the butter and sugar. Add in the eggs and mix until combined. Stir in the vanilla.
  • Add half of the flour mixture to the butter mixture and mix until combined. Stir in the coffee and cocoa mixture and mix until incorporated. Add in the remaining flour mixture and mix until combined.
  • Fill the cupcake liners 2/3 of the way full with the batter. You may have a little extra batter and can make additional cupcakes if desired.
  • Bake for 20-23 minutes or until a toothpick inserted into the cupcake comes out clean.
  • Cool completely on a wire rack.
  • To make the frosting place the butter in a large bowl. Beat with a mixer until smooth.
  • Add in 2 cups of the powdered sugar and mix until combined. Beat in the vanilla and caramel.
  • Add the remaining powdered sugar a half cup at a time until desired consistency is reached. Stir in the sea salt.
  • Frost the cooled cupcakes with the salted caramel frosting.
  • Drizzle the cupcakes with the caramel and sprinkle with the sea salt. Top each one with a chocolate covered espresso bean.

Notes

Cupcake recipe adapted from Bakingdom Frosting recipe is a Hezzi-D Original Recipe

Delicious mocha cupcakes topped with Salted Caramel Frosting, a drizzle of caramel, and a chocolate covered espresso bean.

3 Comments

  1. My three favorite things in the first sentence! You had me on this recipe right away. Impromptu shopping trip trip happening.

5 from 13 votes (12 ratings without comment)

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