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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
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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